Raw Carrot Salad

 

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This Raw Carrot Salad is refreshing, crunchy, sweet, and a little spicy! It went viral on TikTok recently, but its history goes back decades. I tried it, and it lived up to the hype!

Tips for Shaving Carrots

This really the only part of the raw carrot salad recipe that takes a little finesse, but once you get into the rhythm, it is EASY.

I recommend using a Y-shaped vegetable peeler, which makes nice long strips.

• I start on one side of the carrot, making a few slices just so I can lay it flat.
• Flip it over, grip the large end of the carrot with one hand, then use the peeler to cut ribbons down the length. Keep going until you have a thin strip of carrot remaining, which you can snack on, discard, or save for stock.

• Ingredients

    

  • 1 ¼ pounds carrots about 8 medium or 4 extra large
  • 1 tablespoon rice vinegar
  • Juice of 1 small lime about 1 tablespoon
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon pure maple syrup or honey
  • 1 to 2 teaspoons chili crisp plus additional to taste
  • ¼ cup thinly sliced green onions
  • 1 tablespoon sesame seeds

  Instructions

   

  • Peel the carrots, then use a vegetable peeler to slice down the carrots cutting them into thin ribbons (a Y-shaped peeler like this works well). I like to use the peeler to cut off a few strips, flip the carrot over (the removed strips create a flat base), then work down the entire side until I've cut nearly all of it and have just a thin strip remaining on the cutting board. Place the carrots in a large bowl.
  • Top with the rice vinegar, lime juice, soy sauce, sesame oil, maple syrup, chili crisp, green onions, and sesame seeds. Toss to combine.
  • Taste and adjust the seasoning as desired. Enjoy immediately, or chill for 15 to 20 minutes if you prefer it extra cool and refreshing. I like to refrigerate for at least 5 minutes so the carrots soften up a bit.

  Notes

  TO STORE: Refrigerate in an airtight container for up to 4 days. Stir it to redistribute the dressing before serving.

  Nutrition

  Serving: 1(of 4)Calories: 108kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 23746IUVitamin C: 11mg