Carrot Ribbon Salad

By Simply Scratch

Ingredients

3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon chili crisp (or use sambal oelek)
2 teaspoons toasted sesame oil
2 to 4 cloves garlic (minced)
8 to 10 medium carrots (sliced into ribbons)
4 green onion (thinly sliced)
2 tablespoon minced cilantro
2 teaspoons toasted sesame seeds

Prep Time15mins
Servings4

Instructions

MAKE THE DRESSING:

In a glass jar or container with a tight fitting lid, measure and add rice vinegar, low-sodium soy sauce, chili crunch, toasted sesame oil and minced garlic. Secure the lid and shake well to combine.

MAKE THE SALAD:

Using a vegetable peeler, thinly slice the carrots into ribbons and add to a large bowl. Next, add in green onions, cilantro and toasted sesame seeds.

And toss well to coat. I like to wear food-grade gloves and mix by hand. Alternatively, you could make the dressing in the bowl, add in the rest of the salad ingredients and toss well to coat.