Carrot Ribbon Salad with Herbs, Walnuts & Crispy Fried Onions

I am loving this fresh, zesty salad - so much so that I am rather addicted! Sweet carrot ribbons are tossed with fresh mint and parsley, then dressed in a sesame-soy dressing made with Apostle Crispy Chilli Oil (a family favourite!) for just the right amount of spice. 

Add a generous handful of chopped walnuts for richness and healthy fats, then top with crispy fried onions for a little crunch.

It’s the perfect side for almost any meal or a light lunch all on its own.

This salad isn't just tasty, it's also wonderfully nutrient dense. Carrots are loaded with beta-carotene, fibre, and antioxidants. Fresh herbs like parsley and mint support digestion and are rich in vitamins C and K. Walnuts bring plant-based omega-3s, and the sesame oil in the dressing adds more healthy fats.

Carrot Ribbon Salad with Herbs, Walnuts & Crispy Fried Onions

Ingredients

3-4 medium carrots, outside peel removed then peeled into ribbons

1 stalk spring onion, thinly sliced (leave this out if preferred)

2 tablespoons fresh parsley, chopped

2 tablespoons fresh mint, chopped

¼ cup chopped walnuts, lightly toasted if desired

2 teaspoons Apostle Crispy Chilli Oil 

1 tablespoon sesame oil

1½ tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce

Three handfuls spinach

2 tablespoons crispy fried onions (to serve)

Method

Use a vegetable peeler to shave carrots into ribbons and place them in a large bowl.

Add the spring onions, parsley, mint, and chopped walnuts.

In a small bowl, whisk together the chili crisp, sesame oil, vinegar, and soy sauce.

Pour the dressing over and toss gently to combine.

Let it sit for 10–15 minutes to allow the flavours to develop.

Place on top of the spinach that you've arranged in a dish.

Just before serving, sprinkle crispy fried onions over the top.