VIRAL CARROT SALAD

INGREDIENTS

• 2 large carrots shaved into ribbons

• 1 medium cucumber shaved into ribbons (or thin rounds if you want more bite)

• 1–2 green onions chopped

• 1 garlic clove grated

• 1 tbsp toasted sesame seeds

• 1 tbsp hemp seeds

• 2 tbsp crushed cashews (lightly toasted if you want extra flavor)

• 1 tbsp sesame oil

• 1 tbsp soy sauce (or coconut aminos for lighter salt)

• 2–3 tbsp rice vinegar (your “generous amount” so it’s bright)

• 1 tsp chili crisp (more if you like heat)

INSTRUCTIONS

1. Shave carrots and cucumber into ribbons with a veggie peeler.

2. Add green onions, garlic, sesame seeds, hemp seeds, and crushed cashews.

3. In a small bowl, whisk sesame oil, soy sauce, rice vinegar, and chili crisp.

4. Pour dressing over veggies, toss gently so cucumber stays crisp.

5. Serve immediately, or chill 10–15 min to let flavors marry without cucumbers going soggy.

NOTES FROM MY TABLE:

Why This Works with Cucumbers + Nuts

• Cucumbers add hydration + crunch.

• Hemp seeds bring protein and a subtle earthiness.

• Cashews balance the acidity with creamy crunch.

• Dressing stays bold and coats everything evenly, so you never get a bland bite.