Chilli Crisp Carrot Ribbon Salad

Chilli Crisp Carrot Ribbon Salad

The humble carrot's big moment

Carrot ribbon salads have been all over TikTok and Instagram this year. The appeal is easy to see: grab a peeler and a bag of carrots, and a bowl of shiny, tangled ribbons comes together in minutes.

Peeling carrots into ribbons changes them. The ribbons soften just enough to twirl on a fork but keep their crunch, and they soak up dressing much better than grated or sliced carrot. Pair that with chilli crisp, which is rich, crunchy and a little numbing, and you get a salad that costs a few dollars but tastes like far more. Spring carrots are sweet and snappy, so this is the perfect time to make it.

Make It a BBQ Spread

Prawns: Garlic prawn skewers, straight off the grill.

Chicken: Chicken thighs in a lemongrass-lime marinade.

Vegetarian: Grilled tofu steaks brushed with hoisin, for a meat-free spread.

Tips & Swaps

Make ahead: Shave the ribbons up to a day ahead and store them in an airtight container lined with damp paper towel. Dress on the day.

Storage: Dressed salad keeps 2 days chilled. Add the nuts just before serving so they stay crunchy.

Swaps: Use cashews instead of peanuts, or sunflower seeds to make it nut-free. Honey works instead of maple if you're not keeping it vegan.

Spring colour: Mix in purple heirloom carrots or ribboned zucchini.

Stock Your Pantry

Chilli crisp is the star here, and we stock several styles, from gentle to fiery Six-Eyed Scorpion Original Crispy Chilli Oil. Pair it with a quality rice vinegar and pure Canadian maple syrup.

Find your favourite chilli crisp online

Chilli Crisp Carrot Ribbon Salad

Andrew Harrington

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Calories

664

Category

Breakfast, Lunch, Afternoon Tea or Dinner

The humble carrot's big moment Carrot ribbon salads have been all over TikTok and Instagram this year. The appeal is easy to see: grab a peeler and a bag of carrots, and a bowl of shiny, tangled ribbons comes together in minutes. Peeling carrots int...

Chilli Crisp Carrot Ribbon Salad

Ingredients

  • Salad
  • 6 medium carrots (about 600 g), peeled
  • 2 spring onions, thinly sliced on an angle
  • Dressing
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1–2 tbsp chilli crisp (plus extra to serve)
  • 2 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 garlic clove, finely grated
  • Juice of ½ lime
  • Garnish
  • 40 g roasted peanuts, roughly chopped
  • 2 tsp toasted sesame seeds
  • Coriander and mint leaves

Directions

  1. Method

  2. Using a Y-shaped peeler, shave each carrot lengthways into long ribbons, turning the carrot as you go. Stop when you reach the thin core and save the cores for snacking or stock.

  3. Put the ribbons in a large bowl with the spring onion.

  4. Whisk together all the dressing ingredients.

  5. Pour the dressing over the carrots and toss with your hands so every ribbon is coated.

  6. Rest for 10 minutes. The vinegar softens the carrot slightly and lets the flavours settle.

  7. Toss again, then pile onto a platter.

  8. Top with the peanuts, sesame seeds and herbs, and add an extra spoonful of chilli crisp if you like heat.
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