It’s ridiculously simple (a peeler, a whisk, and 10 minutes), it looks like it belongs on a dinner party table, and it’s packed with beta-carotene, which is exactly what your skin loves after a few too many dry cabin-air flights.
If you make these, I’d love to see your creations! Tag me on Instagram — I share new video recipes there every week.
Why You’ll Love This Carrot Ribbon Salad
- Ready in 10 minutes — no cooking required.
- Simple ingredients — most of which you probably already have.
- Gets better with time — making it ideal for meal prep and travel days.
- Good for your skin — carrots are loaded with beta-carotene, which your body converts to vitamin A, an antioxidant that supports skin repair and glow.
Ingredients Overview
- Carrots — the star of the show, peeled and shaved into ribbons
- Garlic — crushed, for a sharp bite that mellows as it sits
- Hot pepper — finely chopped, adjustable to your spice tolerance
- Lemon — both the zest and the juice, for brightness
- Olive oil — to bring the dressing together
- Sugar and salt — to balance the acidity and heat
- Sesame seeds and cilantro — optional, for a bit of crunch and garnish
FAQs
This salad keeps well in an airtight container in the fridge for 4–5 days. The carrots soften slightly as they marinate in the dressing but they hold their crunch.
Absolutely, and honestly it’s one of the better meal-prep salads out there since it actually improves with time.
Yes — the hot pepper is easy to scale up or down. For a milder version, use less or remove the seeds and membranes (where most of the heat is), or omit it completely. If you like more heat, add a second pepper. The lemon and garlic still bring plenty of bright, bold flavor on their own.
It’s a natural side for grilled chicken, fish, or falafel, and it also works folded into a wrap or grain bowl if you want to bulk it up into a full meal.
Viral Carrot Ribbon Salad (Spicy, Tangy & Great for Your Skin)
Equipment
Ingredients
- 5–6 large carrots peeled
- 2–3 garlic cloves crushed
- 1 small hot pepper finely chopped
- Zest of 1 lemon
- Juice from 1 large lemon
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- Optional: sesame seeds and cilantro for garnish
Instructions
- Using a vegetable peeler, shave the carrots into long ribbons and place them in a large bowl. Add the chopped hot pepper.
- In a small bowl, whisk together the olive oil, lemon juice, crushed garlic, sugar, salt, and lemon zest.
- Pour the dressing over the carrots and toss well until everything is evenly coated.
- Garnish with sesame seeds and cilantro, if desired.
- Serve immediately or chill before serving. This salad tastes even better the next day!