Go Back
–+ servings
Carrot ribbon salad with chili crisp, featuring vibrant, lightly toasted carrot ribbons offering a deeper aromatic flavor and tender texture.

Carrot Ribbon Salad with Chili Crisp Recipe

Rebecca Blumer
Ribbons of sweet carrot are lightly toasted and tossed with crunchy nuts and a tangy, spicy chili crisp dressing. This Asian-inspired salad is a show-stealing side dish that is both refreshing and packed with umami.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 4 Servings
Calories 273 kcal

Equipment

  • Vegetable peeler
  • Large Skillet
  • large bowl
  • Small bowl

Ingredients
 

  • 10 carrots to 12, washed and scrubbed
  • 1/2 cup sliced green onions
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup crushed pistachios
  • 2 tablespoons chili crisp
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons low sodium soy sauce

Instructions
 

Prepare Your Carrots & The Unique Twist

  • Using a vegetable peeler (a Y-peeler works best), shave the washed carrots lengthwise into long ribbons and place them in a large bowl.
  • Heat a large, dry skillet over medium heat. Working in batches, add a handful of carrot ribbons and toast for 1-2 minutes, tossing frequently, until they become slightly pliable and aromatic. Return the toasted ribbons to the bowl.

Assemble the Salad Base

  • Add the sliced green onions, chopped cilantro, and crushed pistachios to the bowl with the toasted carrot ribbons.

Whisk the Perfect Chili Crisp Dressing

  • In a small bowl, whisk together the chili crisp, toasted sesame oil, rice wine vinegar, and low sodium soy sauce until well combined and glossy.

Dress, Toss & Let Mingle

  • Pour the dressing over the carrot mixture. Toss gently but thoroughly to ensure every ribbon is coated.
  • Let the salad sit at room temperature for 10-15 minutes to allow the flavors to meld and the carrots to soften slightly.

Final Seasoning & Serve

  • Taste the salad just before serving and add a pinch of salt and pepper if needed, though the soy sauce may provide enough seasoning.

Notes

For the best ribbons, use a Y-shaped vegetable peeler. Adjust the amount of chili crisp to your preferred spice level. For a gluten-free version, substitute tamari for the soy sauce. The salad tastes even better after resting for at least 15 minutes, allowing the flavors to meld.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 273kcalCarbohydrates: 29gProtein: 5.2gFat: 15.5gSaturated Fat: 2.1gSodium: 505mgPotassium: 750mgFiber: 8.5gSugar: 12.1gVitamin A: 31500IUVitamin C: 13mgCalcium: 105mgIron: 1.5mg
Keyword carrot salad, chili crisp, spicy salad
Tried this recipe?Let us know how it was!