Ingredients
Vegetables
- 1 pound bag of large carrots (or about 7 large carrots)
- 2 green onions, thinly sliced (about 3-4 tablespoons)
- 3 large garlic cloves, minced
Dressing & Garnish
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons crispy chili oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds
Instructions
- Toast the Sesame Seeds: Place the sesame seeds in a small pan over medium heat and toast them for about 5 minutes, stirring every 30 seconds to prevent burning. Once golden and fragrant, remove from the heat and let them cool.
- Prepare the Carrot Ribbons: Using a vegetable or potato peeler, peel the carrots lengthwise into thin ribbons. Collect the ribbons in a medium glass bowl for tossing.
- Add the Flavorful Ingredients: To the bowl with carrot ribbons, add the thinly sliced green onions, minced garlic, rice vinegar, soy sauce, crispy chili oil, toasted sesame oil, and the cooled toasted sesame seeds.
- Toss the Salad: Using tongs, gently toss all the ingredients together until the carrot ribbons are evenly coated with the dressing and flavors are well combined. You can serve immediately or chill in the refrigerator for 1-2 hours for enhanced flavor.
Notes
- For best texture, use large, fresh carrots as they peel into wider ribbons.
- If you prefer less heat, adjust or omit the crispy chili oil according to your taste.
- Chilling the salad for 1-2 hours allows the flavors to meld beautifully.
- Can be served as a light side dish or a refreshing appetizer.
- Make sure to toast the sesame seeds gently to unlock their nutty flavor without burning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan