3 Viral Carrot Salads

Asian Chicken Carrot Salad

Servings: 6

Ingredients:

Carrot Ribbon Salad:

• 4 large carrots, peeled into ribbons

• 2 green onions, thinly sliced

• 2 cloves garlic, minced

• 2 Tbsp rice vinegar

• 2 Tbsp low-sodium soy sauce or tamari

• 2 Tbsp toasted sesame oil

• 2 Tbsp chili crisp (optional, for heat)

• 1 Tbsp sesame seeds

• Salt and pepper to taste

Grilled Chicken:

• 1 large chicken breast

• 1 Tbsp olive oil

• 1 tsp soy sauce

• ½ tsp garlic powder

• ½ tsp ground ginger

• Juice of ½ lime
  

Directions:

1. Grill the Chicken:

• Rub chicken with olive oil, soy sauce, garlic powder, ginger, salt, and pepper.

• Grill over medium-high heat for 6-8 minutes per side (or pan-sear) until fully cooked.

• Let rest for 5 minutes, then slice thinly. Squeeze lime juice over the top.

2. Prepare the Salad:

• Use a Y-peeler to shave carrots into long ribbons.

• In a large bowl, toss the carrot ribbons with green onions, garlic, vinegar, soy sauce, sesame oil, chili crisp (if using), sesame seeds, and salt/pepper.

• Let sit for 10-20 minutes to marinate slightly and soften.

3. Assemble:

• Plate the marinated carrot ribbon salad.

• Top with sliced grilled chicken.

• Garnish with extra sesame seeds or a drizzle of chili crisp if you like it spicy.

Nutrition:

Nutrition per serving:

• Calories -

• Fat -

• Protein -

• Total Carbs -

• Net Carbs -

Mediterranean Carrot Salad

Servings: 6

Ingredients:

Carrot Ribbon Salad:

• 4 large carrots, peeled into ribbons

• 1 small cucumber, thinly sliced or ribboned

• 1 cup cherry tomatoes, halved

• ½ small red onion, very thinly sliced

• ½ avocado, cubed (optional)

• ¼ cup crumbled feta cheese

• 2 Tbsp chopped kalamata olives (optional)

• Fresh parsley or mint for garnish

Grilled Chicken:

• 1 large chicken breast (or 2 thighs), sliced thinly

• 1 Tbsp olive oil

• 1 tsp dried oregano

• ½ tsp garlic powder

• ½ tsp cumin (optional, adds warmth)

• Salt and pepper to taste

• Juice of ½ lemon (for after cooking)

Balsamic Vinaigrette:

• 2 Tbsp balsamic vinegar

• 2 Tbsp extra virgin olive oil

• 1 tsp Dijon mustard

• 1 tsp honey

• 1 garlic clove

• Salt and black pepper to taste
  

Directions:

1. Cook the Chicken:

• Toss chicken with olive oil, oregano, garlic powder, cumin, salt, and pepper.

• Sear or grill over medium-high heat for 6-8 minutes until golden and cooked through.

• Finish with a squeeze of lemon juice for brightness.

2. Prep the Veggies:

• Use a Y-peeler to shave carrots into ribbons.

• Slice cucumber, cherry tomatoes, and onion.

• Optionally, lightly salt the onions and rinse to mellow them out.

3. Make the Dressing:

• Whisk together balsamic vinegar, olive oil, mustard, honey, garlic, salt, and pepper until emulsified.

4. Assemble the Salad:

• Toss carrot ribbons, cucumber, tomatoes, and onion with the balsamic vinaigrette.

• Top with grilled chicken, avocado (if using), crumbled feta, olives, and fresh herbs.

5. Serve: Enjoy immediately or chill for 15-20 minutes.

Nutrition:

Nutrition per serving:

1. Calories -

2. Fat -

3. Protein -

4. Total Carbs -

5. Net Carbs -

Chicken Fajitas Carrot Salad

Servings: 6

Ingredients:

Carrot Ribbon Salad:

• 4 large carrots, peeled into ribbons

• 1 red bell pepper, thinly sliced

• 1 yellow or orange bell pepper, thinly sliced

• ½ red onion, thinly sliced

• ½ avocado, sliced or cubed

• 2-3 Tbsp crumbled cotija cheese

• Fresh cilantro or parsley for garnish

• Optional: ½ cup cooked black beans or corn

For the chicken:

• 1 large chicken breast (or 2 thighs), sliced thinly

• 1 Tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp chili powder

• ½ tsp garlic powder

• Salt and pepper to taste

• Juice of ½ lime (for after cooking)

Fajita Style Vinaigrette Dressing:

• 2 Tbsp lime juice

• 1 Tbsp olive oil

• 1 tsp honey or agave

• 1 tsp Dijon mustard

• ½ tsp chili powder

• 1 clove garlic, finely minced

• Salt and pepper to taste
  

Directions:

1. Cook the Chicken:

• Toss sliced chicken with spices and olive oil.

• Sauté over medium-high heat until cooked through (6–8 minutes).

• Finish with a squeeze of lime juice.

2. Prep the Veggies:

• Shave carrots into ribbons with a Y-peeler.

• Thinly slice peppers and onions. Optional: lightly sauté the peppers and onions to soften and caramelize them slightly.

3. Mix the Dressing:

• Whisk together lime juice, olive oil, honey/agave, Dijon, chili powder, garlic, salt, and pepper.

4. Assemble the Salad:

• Toss carrot ribbons, peppers, and onions with the dressing.

• Top with cooked chicken, avocado, cotija cheese, cilantro, and optional black beans or corn.

5. Serve and Enjoy:

   Serve immediately or chill for 20-30 minutes to let the flavors meld.

   Optionally garnish with extra cotija and a few tortilla strips for crunch.

Nutrition:

Nutrition per serving:

1. Calories -

2. Fat -

3. Protein -

4. Total Carbs -

5. Net Carbs -

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