Spicy Sesame "Retinol Salad" Ribbons
Skip the expensive serums (for tonight) and grab a vegetable peeler. This viral "Retinol Salad" uses shaved carrots to deliver a massive dose of beta-carotene, the precursor to Vitamin A. We pair it with toasted sesame oil to ensure your body absorbs every bit of that glow-inducing goodness. Unlike dry grated carrots, these "ribbons" mimic the texture of pasta, absorbing the spicy-savory dressing for a side dish you’ll actually crave.
Equipment
- Y-Peeler: (Crucial) Specify a "Y-shaped" peeler (like Kuhn Rikon). Explain that standard swivel peelers make thin, jagged strips, whereas a Y-peeler makes the wide, pasta-like ribbons that define this viral aesthetic.
- Mason Jar: For shaking the dressing (easier than whisking).
- Mandoline Slicer: Mention as an alternative but add a safety warning.
- Toasted Sesame Oil: Link to a high-quality brand (like Kadoya) since it’s the main flavor driver.
Ingredients
The Base:
- 4 large Carrots look for thick ones—easier to ribbon, washed and peeled.
The "Activation" Dressing:
- 1.5 tbsp Toasted Sesame Oil The Fat Source: Essential for Vitamin A absorption.
- 1 tbsp Rice Vinegar Milder and sweeter than Apple Cider Vinegar.
- 1 tsp Soy Sauce or Tamari for gluten-free.
- ½ tsp Fresh Ginger grated (Anti-inflammatory kick).
- 1 clove Garlic grated.
- ½ Lime juiced (Vitamin C helps collagen synthesis).
- 1 tsp Chili Crisp or red pepper flakes Optional, for metabolism boost.
The Garnish:
- 1 tbsp Toasted Sesame Seeds.
- 2 Scallions green onions, thinly sliced on the bias.
- Handful of fresh Cilantro optional.
Instructions
- Ribbon the Carrots: Trim the ends of the carrots. Lay the carrot flat on a cutting board. Using a sturdy Y-peeler, apply firm pressure and peel down the entire length of the carrot to create long, thin, wide ribbons. Rotate the carrot as you go. Chef’s Tip: Stop when you hit the thin, woody core—snack on that part separately.
- Make the Emulsion: In a small jar or bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce, lime juice, ginger, garlic, and chili crisp. Whisk until the mixture looks creamy and emulsified.
- Massage & Marinate: Place the carrot ribbons in a large bowl. Pour the dressing over them. Use your hands to gently toss and massage the dressing into the ribbons for 30 seconds. Let it sit for 10–15 minutes. This step is vital—it breaks down the raw fibers slightly, turning the crunch into a tender, noodle-like bite.
- Finish & Serve: Right before serving, toss in the scallions and cilantro. Transfer to a serving bowl and top generously with toasted sesame seeds.
Tried this recipe?Let us know how it was!