It's Viral But Is It Good?

Ingredients

• 3 pieces Carrots (medium carrots, peeled and ribboned with a vegetable peeler)
• 1 clove Garlic (minced)
• 0.5 teaspoon Sesame Oil (toasted sesame oil for deep flavor)
• 1 teaspoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Rice Wine Vinegar
• 0.25 teaspoon White Sesame Seeds (toasted)
• 0.125 teaspoon Black Sesame Seeds (for contrast)
• 1 teaspoon Chili Crisp (Lao Gan Ma) (spicy oil with Sichuan peppercorns)
• 2 stalks Green Onions (chopped, include white and green parts)

Instructions

1. Peel Carrots

   Place each carrot on the cutting board and use a vegetable peeler to remove only the outer skin, reserving the peels for compost or chickens.

   Time: PT3M

2. Create Carrot Ribbons

   Run the vegetable peeler lengthwise down each carrot to produce wide, flat ribbons. If ribbons are too thick, give them a quick chop or slice them into shorter strands.

   Time: PT5M

3. Mince Garlic

   Finely mince one garlic clove on the cutting board. If you prefer a smoother texture, press the minced garlic into a zip‑top bag and snap into pieces.

   Time: PT2M

4. Chop Green Onions

   Trim the root ends of the green onions, then slice the entire stalks thinly, including both white and green parts.

   Time: PT2M

5. Prepare Dressing

   In a small mixing bowl combine 0.5 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice wine vinegar, 0.25 tsp white sesame seeds, a pinch (0.125 tsp) black sesame seeds, and 1 tsp chili crisp. Whisk until evenly blended.

   Time: PT3M

6. Dress the Salad

   Add the carrot ribbons, minced garlic, and chopped green onions to the bowl with the dressing. Wearing food‑safe gloves, massage the mixture until the carrots are evenly coated and slightly softened.

   Time: PT5M

7. Rest & Serve

   Let the salad sit for 5 minutes to allow flavors to meld, then give it a quick toss and serve immediately or refrigerate.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

8 g

Fiber

4 g