Viral Ribbon Carrot Salad is so Delicious- such a great way to mix things up for the week!

Ingredients

• 4 medium Carrots (peeled and ribboned into thin strips using a vegetable peeler or mandoline)
• 1/4 medium Red Onion (thinly sliced; optional for less pungency)
• 2 stalks Scallion (white and green parts sliced thin)
• 2 tablespoons Fresh Dill (chopped finely)
• 2 tablespoons Rice Wine Vinegar (prefer unseasoned)
• 1 tablespoon Chili Crisp (Sichuan style chili oil with crunchy bits)
• 1 clove Garlic (minced)
• 1 teaspoon Neutral Oil (vegetable or canola oil)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 pinch Pink Himalayan Sea Salt (about 1/8 teaspoon)

Instructions

1. Ribbon the Carrots

   Using a vegetable peeler or mandoline, run each carrot lengthwise to create thin ribbons; place ribbons in a large mixing bowl.

   Time: PT5M

2. Prepare the Aromatics

   Thinly slice the red onion, slice the scallion (both white and green parts), and finely chop the fresh dill. Add them to the bowl with the carrots.

   Time: PT3M

3. Make the Dressing

   In a small bowl whisk together rice wine vinegar, chili crisp, minced garlic, neutral oil, lemon juice, and a pinch of pink Himalayan sea salt until smooth.

   Time: PT2M

4. Combine and Toss

   Pour the dressing over the carrot‑onion‑dill mixture. Toss gently with a wooden spoon or tongs until everything is evenly coated.

   Time: PT2M

5. Rest to Meld Flavors

   Let the salad sit at room temperature for about 5 minutes before serving to allow the flavors to meld.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1g

Carbohydrates

12g

Fat

4g

Fiber

3g