Carrot Ribbon Salad Recipe

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Carrot Ribbon Salad is a refreshing and healthy salad made with shaved fresh carrots, red cabbage, scallions, and a flavorful dressing of soy sauce, sesame oil, orange juice, and honey. Top with fresh cilantro, peanuts, and a drizzle of peanut sauce for extra flavor.

Prep Time10

Total Time10

Course: adult snack, Appetizer, Salad

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat

Servings:

Author: Kellie

Cost: $5

Equipment

vegetable peeler
glass bowl mixing bowl
whisk

Ingredients

1/2 pound carrots peeled into ribbons
2-3 scallions thinly sliced
1 cup red cabbage shredded
2 garlic cloves minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon orange juice
1 tablespoon orange zest
1 teaspoon sesame oil
1 tablespoon chili crisp
1 teaspoon honey
1 tablespoon fresh cilantro chopped
1 tablespoon fresh parsley chopped
Sesame seeds for garnish
Chopped peanuts for garnish
Peanut sauce for drizzling

Instructions

Peel the carrots into long ribbons using a vegetable peeler or mandoline slicer.
Shred the red cabbage and slice the scallions thinly.
In a small bowl, whisk together the soy sauce, rice wine vinegar, orange juice, orange zest, sesame oil, chili crisp, and honey until well combined. Add minced garlic and stir.
In a large bowl, toss the carrot ribbons, red cabbage, and scallions.
Pour the dressing over the salad and toss well to coat.
Top with fresh cilantro, parsley, sesame seeds, and chopped peanuts.
Drizzle with peanut sauce for extra flavor.
Serve immediately or let sit for 15-30 minutes for the flavors to meld.

Video

Notes

If you don't have chili crisp, you can substitute with chili flakes or sriracha.
This salad can be made ahead and stored in the fridge for up to 2-3 days. The flavors will develop over time.
Make sure to thinly slice the carrots for the best texture.
Adjust the honey to your liking for a sweeter dressing, or omit it for a less sweet version.

Nutrition