It's Viral But Is It Good?
It's Viral But Is It Good? is a easy Asian recipe that serves 4. 150 calories per serving. Recipe by emmymade on YouTube.
Prep: 25 min | Cook: PT0M | Total: 35 min
Cost: $1.90 total, $0.48 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Vegan, Gluten‑Free (if using tamari)
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Carrots: Jicama ribbons, Daikon ribbons
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Sesame Oil: Regular sesame oil, Olive oil (less flavor)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Rice Wine Vinegar: Apple cider vinegar
- Instead of White Sesame Seeds: Black sesame seeds
- Instead of Black Sesame Seeds: White sesame seeds
- Instead of Chili Crisp (Lao Gan Ma): Sriracha mixed with toasted sesame oil
- Instead of Green Onions: Chives
Equipment Needed
- Cutting Board
- Vegetable Peeler
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Small Whisk or Spoon
- Food‑Safe Gloves (optional)
Critical Steps — Do Not Skip
- Ribbon the carrots with a vegetable peeler to achieve thin, uniform strips.
- Massage the dressing into the carrots using gloves to ensure even coating.
Chef Tips from the Video
- Use a sharp, high‑quality peeler for the thinnest ribbons.
- Lightly toast sesame seeds in a dry skillet for extra aroma.
- A squeeze of fresh lime juice brightens the dressing without overpowering it.
Troubleshooting
Carrot ribbons are too thick and remain crunchy.
Run the peeler over the ribbons a second time or slice them thinly with a knife before dressing.
Dressing tastes too salty.
Add a little more rice wine vinegar or a splash of water to balance the salt.
Salad becomes soggy after sitting.
Dress just before serving or store the dressing separately and toss when ready to eat.
Storage
Refrigerator: Store in an airtight container for up to 3 days; flavor improves with time.
Freezer: Not recommended – texture of raw carrots changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; after that, keep refrigerated.
Make-Ahead Tips
- Dress the salad and refrigerate for at least 30 minutes before serving for deeper flavor.
- If preparing a day ahead, keep the dressing separate and combine just before serving to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of Carrot Ribbon Salad in Asian-inspired cuisine?
Carrot ribbon salads draw on East Asian techniques of thinly slicing vegetables for texture and visual appeal. While not a traditional dish, the method reflects Japanese and Korean practices of using a peeler or mandoline to create delicate vegetable strands that absorb flavorful dressings.
What are the traditional regional variations of Carrot Ribbon Salad in Asian cuisine?
In Korean cuisine, shredded carrots are mixed with a spicy gochujang dressing. Japanese versions often use a sesame‑soy vinaigrette and garnish with toasted sesame seeds. Chinese-inspired salads may add chili crisp like Lao Gan Ma, as in this recipe, for a Sichuan pepper kick.
How is Carrot Ribbon Salad traditionally served in Asian households?
It is typically served as a cold side dish (banchan) alongside rice and main courses, providing a crisp, refreshing contrast to richer dishes. It is presented in a small bowl and eaten with chopsticks or a spoon.
On what occasions is Carrot Ribbon Salad commonly enjoyed in Asian cultures?
Because it is quick to prepare and uses raw vegetables, it appears at family meals, summer barbecues, and festive gatherings where a light, palate‑cleansing side is desired.
What authentic ingredients are essential for an Asian‑style Carrot Ribbon Salad, and what are acceptable substitutes?
Key ingredients include carrots, sesame oil, soy sauce, rice wine vinegar, toasted sesame seeds, and a spicy element like chili crisp or gochujang. Substitutes can be tamari for gluten‑free soy sauce, apple cider vinegar for rice wine vinegar, and sriracha mixed with sesame oil instead of Lao Gan Ma.
What other Asian dishes pair well with Carrot Ribbon Salad?
It pairs beautifully with grilled teriyaki chicken, Korean BBQ (bulgogi), Japanese sushi rolls, or a simple bowl of steamed rice and miso soup, offering a crunchy counterpoint.
What makes Carrot Ribbon Salad special or unique in Asian‑inspired cuisine?
The use of a vegetable peeler to create wide carrot ribbons provides a texture that is both crunchy and tender, allowing the bold sesame‑soy‑chili dressing to cling to every strand, creating a harmonious balance of sweet, salty, tangy, and spicy flavors.
What are the most common mistakes to avoid when making Carrot Ribbon Salad?
Common errors include over‑peeling the carrots (removing too much flesh), making ribbons too thick, overdressing which makes the salad soggy, and using too much soy sauce which can overpower the delicate carrot flavor.
Why does this Carrot Ribbon Salad recipe use gloved hands to massage the dressing into the carrots instead of a spoon?
Gloved hands allow you to gently press and coat each ribbon evenly, ensuring the thick dressing adheres without breaking the delicate strands. It also protects your skin from the heat and spice of the chili crisp.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade focuses on approachable, everyday home cooking with a strong emphasis on seasonal ingredients, quick pantry‑friendly recipes, and creative presentation techniques that make meals feel special.
How does the YouTube channel emmymade's approach to Asian‑inspired cooking differ from other cooking channels?
emmymade blends simple, accessible techniques—like using a basic vegetable peeler for ribboned carrots—with authentic flavor components such as sesame oil and chili crisp, whereas many channels either stick to fully traditional methods or overly simplify the flavors.
Last updated: September 2, 2026
