Name: Carrot Ribbon Salad with Sesame Chili Crunch
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 large carrots, peeled into ribbons (use a vegetable peeler); 2 tbsp sesame seeds; 2 tbsp chili crisp or chili oil with crisped garlic bits; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp honey or maple syrup; 1 tbsp sesame oil; Salt, to taste; Optional: chopped cilantro or green onions for garnish

Ingredients

Scale

4 large carrots, peeled into ribbons (use a vegetable peeler)
2 tbsp sesame seeds
2 tbsp chili crisp or chili oil with crisped garlic bits
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp honey or maple syrup
1 tbsp sesame oil
Salt, to taste
Optional: chopped cilantro or green onions for garnish

Instructions

Heat a small skillet over medium heat. Toast sesame seeds 2–3 min until golden, then set aside.
In a small bowl, whisk together chili crisp, rice vinegar, soy sauce, honey, sesame oil, and salt.
Toss carrot ribbons with the dressing until evenly coated.
Sprinkle toasted sesame seeds on top and garnish with cilantro or green onions if desired.
Serve immediately.

Notes

Adjust chili crisp amount for desired spiciness.
Can add thin cucumber ribbons or bell pepper for extra color.
This salad is best served fresh but can be chilled for up to 2 hours.

Prep Time: 15
Cook Time: 5

Nutrition

Calories: 200