Carrot Salad With Chili Crisp and Sesame Crunch
Raw carrot ribbons soak up a tangy, garlicky chili-crisp dressing while staying crisp, making this a bold, crunchy salad you can prep ahead for an easy weeknight side (or light main).
Equipment
- Vegetable peeler
- Large mixing bowl
- Small bowl or jar
- Whisk
- Tongs (optional)
Ingredients
- 6–8 medium carrots about 700 g / 1 1/2 lb; peeled and shaved into ribbons
- 2–3 scallions thinly sliced (about 30 g / 1 oz)
- 2 tbsp rice vinegar 30 ml
- 2 tbsp low-sodium soy sauce 30 ml (use tamari for gluten-free)
- 1 tbsp toasted sesame oil 15 ml
- 1–1½ tbsp chili crisp with oil 15–22 ml, plus more to taste
- 1 tsp honey or sugar 5 ml
- 2 cloves garlic finely grated or minced
- 1–2 tbsp toasted sesame seeds 10–20 g
- fresh cilantro or parsley small handful, roughly chopped (optional, about 10 g)
- 1 pinch kosher salt only if needed
Instructions
- Prep the carrots. Peel the carrots, then use the same peeler to shave them into long ribbons over a large mixing bowl. Rotate each carrot as you shave so you don’t end up with a thick, crunchy core. Stop when the strip in your hand feels too small to shave safely.
- Dry the carrots lightly. If the ribbons look very wet, gently pat them with a clean kitchen towel or paper towel. You don’t want them bone-dry, but a little moisture removed helps the dressing cling instead of pooling at the bottom of the bowl.
- Add the aromatics. Scatter the sliced scallions and chopped cilantro or parsley (if using) over the carrot ribbons. Don’t toss yet; it’s easier to coat everything evenly once the dressing is on.
- Mix the dressing. In a small bowl or jar, whisk together the rice vinegar, soy sauce, toasted sesame oil, chili crisp, honey or sugar, and grated garlic until the honey dissolves and the chili crisp is evenly suspended.
- Dress the salad. Pour about two-thirds of the dressing over the carrots. Using clean hands or tongs, gently lift and toss the ribbons so they separate and get glossed all over. Add the remaining dressing if the salad looks dry; the ribbons should be shiny but not swimming.
- Massage for better texture. Use your hands to lightly massage the carrots for 30–60 seconds. They’ll soften just enough to bend like noodles but should still snap when you bite. This also works the dressing into all the folds of the ribbons.
- Add sesame seeds and adjust. Sprinkle in the toasted sesame seeds and toss again. Taste and adjust: add a splash more rice vinegar for brightness, a few drops of sesame oil for nuttiness, or an extra teaspoon of chili crisp if you want more heat. Only add salt if it truly tastes flat.
- Let it sit briefly. Leave the salad at room temperature for 10–15 minutes so the flavors mingle and the carrots relax. For maximum crunch, serve within 30–45 minutes, or refrigerate for later.
Nutrition
Calories: 160kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 1.5gSodium: 650mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 38000IUVitamin C: 10mgCalcium: 90mgIron: 1.2mg
Tried this recipe?Let us know how it was!
