Carrot Ribbon Salad
Try a unique spin on the viral TikTok trend with this Carrot Ribbon Salad, made with a savory, herby Asian-inspired pesto sauce.
Servings 4
Calories 198kcal
Ingredients
- 8 Cups Carrot Ribbons from about 8-10 large, whole carrots
- 1 Cup Parsley or the tops from the carrots
- 1 Clove Garlic grated on a microplane
- Zest from 1 Lime
- Juice from 1 Lime
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Soy Sauce
- 1/2 Tsp Fresh-Cracked Black Pepper
- 1 1/2 Tbsp Toasted Sesame Seeds
Instructions
- To begin, wash and dry your carrots. Peel off any brown spots if needed using a vegetable peeler.
- Then, peel the carrots into ribbons. Starting at the top of the carrot, slide the peeler down the entire carrot until you have a ribbon. Continue until you have about 8 cups (but it doesn't have to be exact).
- To make the sauce, chop up the parsley and add to a mixing bowl. Grate in 1 clove of garlic using a microplane. Add the zest from 1 lime, then juice that same lime into the bowl. Add in the olive oil, soy sauce, black pepper, and sesame seeds. Taste, and adjust seasonings to your liking.
- Mix in the sauce with the carrot ribbons until all of them are coated.
- Serve and enjoy!
Notes
- Soy sauce is salty enough for this recipe, but if you'd like to add more salt, feel free to add in 1/4 tsp increments.
- If you'd like to add in some toasted sesame oil for flavor, feel free! Start in 1 tsp increments - a little goes a long way!
Nutrition
Calories: 198kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 689mg | Potassium: 949mg | Fiber: 8g | Sugar: 13g | Vitamin A: 44036IU | Vitamin C: 37mg | Calcium: 140mg | Iron: 2mg
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