Vibrant Carrot Ribbon Salad Recipe for a Fresh Twist
This carrot ribbon salad recipe combines colorful vegetables with a fresh, zesty dressing for a vibrant and nutritious dish.
Equipment
- - Vegetable peeler
- mandoline slicer
- Whisk
- bowl
Ingredients
For the Salad
- 4 medium Carrots Peeled into ribbons
- 4 stab Scallions Thinly sliced
- 2 cups Red Cabbage Finely shredded
- 2 cloves Garlic Minced
For the Dressing
- 3 tablespoons Soy Sauce Low sodium recommended
- 2 tablespoons Rice Wine Vinegar
- 3 tablespoons Orange Juice Freshly squeezed
- 1 teaspoon Orange Zest
- 1 tablespoon Sesame Oil
- 1 teaspoon Chili Crisp For spice
- 1 tablespoon Honey
For Garnishing
- 1/4 cup Fresh Cilantro Chopped
- 1/4 cup Fresh Parsley Chopped
- 2 tablespoons Sesame Seeds For sprinkling
- 1/4 cup Chopped Peanuts For topping
- 1/4 cup Peanut Sauce For drizzling
Instructions
Preparation
- Peel the carrots into long ribbons using a vegetable peeler or mandoline slicer.
- Shred the red cabbage finely and slice the scallions thinly.
Dressing
- Whisk together the soy sauce, rice wine vinegar, orange juice, orange zest, sesame oil, chili crisp, and honey in a small bowl.
- Stir in the minced garlic.
Combine
- In a large bowl, toss the carrot ribbons, shredded red cabbage, and sliced scallions together.
- Pour the prepared dressing over the salad and toss gently to coat.
Finishing Touches
- Top with fresh cilantro and parsley, then sprinkle with sesame seeds and chopped peanuts.
- Drizzle peanut sauce over the salad just before serving.
- Serve immediately for the best texture.
Notes
Enjoy fresh or let it sit for 15-30 minutes to allow the flavors to meld beautifully.