Viral Carrot Salad

Servings: 2

Ingredients:

For the salad:

• Peels from 3–5 carrots (washed before peeling)

• 1 medium cucumber, peeled into ribbons or thin slices

• 1–2 grilled chicken breasts, sliced

• 1 tbsp sesame seeds 

• 1 chopped green onion 

• 1/2 cup toasted cashews 

For the dressing:

• 2 tbsp rice vinegar or apple cider vinegar

• 1 tbsp soy sauce or tamari

• 1 tsp sesame oil 

• 1–2 tsp neutral oil

• 1 tsp honey or maple syrup

• 1 tsp chili flakes or 1 tsp chili crisp (optional)

• 1 small garlic clove, grated (optional)

Directions:

1. Prepare the carrot skins. Scrub carrots well. Peel them into long ribbons.

2. Prepare the cucumber. Peel the cucumber into thin ribbons with a vegetable peeler, or slice it thinly. Pat dry with a paper towel so it doesn’t water down the salad.

3. Make the dressing. Whisk together: Vinegar, soy sauce, oils, honey, chili flakes or crisp, and garlic. Taste and adjust salt/sweetness as you like.

4. Assemble the salad. Toss carrot skins + cucumber with the dressing. Add sliced grilled chicken on top or mix it in. Finish with sesame seeds and green onion.

5. Serve. Great served chilled or at room temperature. Meal-prep: keep chicken separate until serving.

Nutrition:

• Calories 555

  Carbs 17 g

  Net Carbs 14 g

  Fat 40 g

  Protein 36 g

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