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Carrot Ribbon Salad recipe

Carrot Ribbon Salad

A crunchy, vibrant salad of carrot ribbons tossed in a zesty, garlicky, umami-rich dressing. Inspired by a TikTok trend and rooted in generations of carrot salads, this version is fast, fresh, and unexpectedly comforting. Perfect for warm days, glowing skin, or rooftop dinners with friends.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large carrots peeled into ribbons
  • 3 scallions thinly sliced
  • 3 garlic cloves finely minced
  • 2 tbsp  soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 Juice of lime
  • 1/2 tsp chili crisp or to taste
  • 1/2 tsp freshly grated ginger
  • 2 tbsp toasted sesame seeds
  • chopped fresh cilantro

Equipment

  • 1 Vegetable peeler or mandoline
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Small whisk or spoon
  • 1 Salad tongs

Method
 

Prep the carrots
  1. Peel the carrots into long ribbons using a vegetable peeler. Place them in a bowl of ice water for 5–10 minutes to help them curl and stay crisp.
Make the dressing
  1. In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, chili crisp, and grated ginger until combined.
Assemble the salad
  1. Drain and pat dry the carrot ribbons. Add them to a large bowl with the sliced scallions. Pour the dressing over and toss gently to coat.
Rest and garnish
  1. Let the salad sit for 10 minutes to allow the flavors to absorb. Sprinkle with toasted sesame seeds and cilantro before serving.

Notes

  • Chill the carrots: Soaking the ribbons in ice water helps them curl and stay crisp, don’t skip it if you want texture.
  • Adjust to taste: Feel free to tweak the lime, garlic, or honey depending on your flavor preference.
  • Make it a meal: Add rice noodles, grilled tofu, or shredded chicken for a more filling version.
  • Storage tip: Best eaten the day it’s made, but leftovers can be stored in the fridge for up to 24 hours.
  • Spice level: Increase or omit chili crisp depending on how much heat you want.