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A bowl of chili crisp carrot ribbon salad with chopped peanuts, sesame seeds, green onions and cilantro

Chili Crisp Carrot Ribbon Salad

Silky shaved carrot ribbons tossed in a chili crisp, soy, sesame and lime dressing with peanuts, green onions and cilantro.
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Prep Time 15 minutes
Marinating 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian Inspired
Calories: 140
Ingredients Method Notes

Ingredients
  

Salad
  • 1 pound carrots about 6 medium, peeled (450 g)
  • 1 pinch salt
  • 2 green onions thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 3 tablespoons roasted peanuts chopped
  • 1 teaspoon toasted sesame seeds
Chili crisp dressing
  • 2 tablespoons chili crisp plus more for serving
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 small clove garlic finely grated

Method
 

Make the salad
  1. Shave the peeled carrots into long ribbons with a Y-shaped peeler and place in a large bowl. Toss with a pinch of salt.
  2. Whisk the chili crisp, soy sauce, rice vinegar, sesame oil, honey, lime juice and garlic in a small bowl.
  3. Pour the dressing over the carrots and toss gently until coated. Let rest for 10 minutes.
Finish
  1. Fold in most of the green onions and cilantro.
  2. Transfer to a serving plate, spoon over any remaining dressing and top with peanuts, sesame seeds, the remaining herbs and extra chili crisp if desired.

Notes

Make ahead: Peel the ribbons and mix the dressing up to 2 days ahead and store separately in the refrigerator.
Heat level: Chili crisp brands vary, so start with less and add to taste.
Nutrition is an estimate per serving.