Carrot Ribbon Salad

1. Peel the Ribbons – Using a vegetable peeler, shave 3 large carrots into long, thin ribbons. Place them in a large bowl.
2. Make the Dressing – In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp avocado oil, juice of ½ lime, 1 tsp maple syrup, and 1 minced garlic clove until well combined.
3. Dress and Toss – Pour the dressing over the carrot ribbons and toss gently to coat.
4. Finish – Sprinkle with 1 tbsp toasted sesame seeds. Let sit for 5–10 minutes to let the flavors meld, then serve.

Notes:

• Pat the carrot ribbons dry if they release a lot of moisture — this helps the dressing cling.
• Let the salad rest 5–10 minutes after dressing for the best flavor.

Storage:

• Best served fresh. Dressed ribbons can be stored in the fridge for up to 1 day, though they will soften slightly.

Swaps:

• Use sesame oil instead of avocado oil for a nuttier, more aromatic flavor.
• Swap soy sauce for tamari to keep it gluten-free.

Tips:

• Use a Y-peeler for the widest, most elegant ribbons.
• Add thin cucumber ribbons for extra freshness.