Spicy Carrot Ribbon Salad with Chili Crisp
A quick and easy spicy carrot ribbon salad recipe with soy sauce, rice vinegar, chili crisp, garlic, and sesame. Full of crunch, heat, and tang ready in 15 minutes!
Fresh, crunchy, and full of bold flavor—this carrot ribbon salad is the perfect side dish with a spicy twist!
A Quick and Flavorful Salad You’ll Crave
Sometimes the simplest recipes are the ones that stick with you—and this Spicy Carrot Ribbon Salad is exactly that. It’s fast, fresh, and absolutely bursting with flavor. Whether you’re looking for a light lunch, a side dish with a kick, or a colorful addition to a rice bowl or grilled protein, this salad brings the zing you didn’t know you were missing.
This recipe is naturally vegan, gluten-free (with tamari), and made in one bowl in under 15 minutes. You get sweet, earthy carrots, umami-rich soy sauce, bright rice vinegar, and the addictively spicy crunch of chili crisp all in one bite.
Ingredients That Make This Salad Shine
Let’s take a closer look at what goes into this salad and why each ingredient is essential:
Carrots (5 large, shaved into ribbons)
Carrot ribbons aren’t just pretty—they also create more surface area to soak up all that delicious dressing. Use a vegetable peeler or mandoline for long, thin strips. Carrots are naturally sweet and crunchy, which balances beautifully with the tangy and spicy elements.
Garlic (1 clove, grated)
Fresh garlic adds a pungent, savory backbone to the dressing. Grating it helps it distribute evenly throughout the salad for a more consistent bite.
Chili Crisp (1–2 teaspoons)
Chili crisp brings spicy, smoky heat and crunchy texture. Use as much or as little as your heat tolerance allows! Lao Gan Ma or Momofuku Chili Crunch are great store-bought options.
Soy Sauce (3 tablespoons)
Soy sauce adds salty, umami depth that ties everything together. Use low-sodium if you prefer more control over the salt levels, or substitute with tamari for a gluten-free version.
Rice Vinegar (4 tablespoons)
Rice vinegar brings acidity to the dish and makes the carrots shine. Its mild tang helps balance the heat from the chili crisp.
Olive Oil (2 tablespoons)
This smooths out the acidity and adds richness. You can also substitute toasted sesame oil for a nuttier, more robust flavor.
Green Onions (2, chopped)
Green onions provide a mild oniony bite and a pop of color. Slice thinly for the best texture.
Sesame Seeds (1 tablespoon)
Toasted sesame seeds add crunch and nuttiness. You can toast them in a dry pan for a few minutes if they aren’t already toasted.
Full Recipe: Spicy Carrot Ribbon Salad
Ingredients
5 large carrots, shaved into ribbons
3 tbsp soy sauce
4 tbsp rice vinegar
2 tbsp olive oil (or toasted sesame oil)
1–2 tsp chili crisp
1 garlic clove, grated
2 green onions, chopped
1 tbsp sesame seeds
Directions
Prep the carrots: Use a vegetable peeler or mandoline to shave the carrots into long, thin ribbons. Place them in a large bowl.
Make the dressing: Add the soy sauce, rice vinegar, olive oil, chili crisp, and grated garlic directly into the bowl with the carrots.
Toss and combine: Mix everything well to coat the carrots evenly.
Add final touches: Sprinkle in the green onions and sesame seeds. Give it one more toss.
Let it sit: Let the salad rest for 10–15 minutes at room temperature to allow the flavors to meld. This makes a huge difference!
Serve or store: Serve immediately, or refrigerate for up to 3 days in an airtight container. The flavor deepens as it sits!
Tips for the Best Carrot Ribbon Salad
Use a Y-shaped vegetable peeler: It makes long, wide ribbons that are perfect for this dish.
Don’t skip the resting time: Even just 10 minutes lets the carrots soften slightly and soak up the dressing.
Want extra crunch? Add crushed peanuts, crispy shallots, or more chili crisp on top.
Make it a meal: Top with grilled chicken, tofu, or serve alongside steamed rice and cucumbers.
Why You’ll Love This Dish
Fast & Easy: Done in 15 minutes with minimal cleanup.
Healthy: Loaded with fresh veggies and low in calories.
Flavorful: Every bite is sweet, spicy, tangy, and savory.
Make-Ahead Friendly: It keeps well for meal prep and only gets more flavorful with time.
This recipe is perfect for busy weeknights, summer potlucks, or adding a pop of color and flavor to your lunchbox.
Spicy Carrot Ribbon Salad with Chili Crisp
A quick and easy spicy carrot ribbon salad recipe with soy sauce, rice vinegar, chili crisp, garlic, and sesame. Full of crunch, heat, and tang—ready in 15 minutes!
Ingredients
- 5 large carrots, shaved into ribbons
- 3 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp olive oil (or toasted sesame oil)
- 1–2 tsp chili crisp
- 1 garlic clove, grated
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
- Prep the carrots: Use a vegetable peeler or mandoline to shave the carrots into long, thin ribbons. Place them in a large bowl.
- Make the dressing: Add the soy sauce, rice vinegar, olive oil, chili crisp, and grated garlic directly into the bowl with the carrots.
- Toss and combine: Mix everything well to coat the carrots evenly.
- Add final touches: Sprinkle in the green onions and sesame seeds. Give it one more toss.
- Let it sit: Let the salad rest for 10–15 minutes at room temperature to allow the flavors to meld. This makes a huge difference!
- Serve or store: Serve immediately, or refrigerate for up to 3 days in an airtight container. The flavor deepens as it sits!
Try It and Tell Me What You Think!
If you make this Spicy Carrot Ribbon Salad, I’d love to hear how it turns out! Snap a photo, tag me on Instagram [@YourHandle], or drop a comment below.
This little side dish has quickly become a staple in my fridge—and I hope it finds a spot in yours too.
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