This Carrot-Coconut Ribbon Salad is the perfect healthy side dish to pair with your favorite Asian meals. Only 6 ingredients AND it’s 21 Day Fix approved!
Hey foodies! Have you been following me on Instagram*?? If so, then you may remember me mentioning that my amazing baby sister had bought me a new spiralizer for my birthday. AAHH!! I was so stinking excited! I had one of those really small ones that you hold in your hand (ya know, the kind that doesn’t do ribbons and gives you a hand cramp just from looking at it?) for the longest and I wanted a bigger one so badly!
I’ll be honest, part of my desire for this new contraption came out of sheer laziness. I figured the bigger one that you put the whole veggie in and just crank would be easier to use, and it is. This is the one I have if you’re wondering. Man, I love it. The very day it came in the mail I immediately washed it and ribboned a bunch of beautiful fat carrots like it was my J.O.B. Frankly, it was a good thing that it was about time for me to go grocery shopping or I would have been spiralizing everything in sight. I mean, what is it about kitchen gadgets that’s just so much fun?
I don’t know. Maybe it’s a little residual something-or-other from having worked several years in a kitchen store, but seriously, I love a good kitchen gadget – if only I had more room to store them! Scratch that – I totally go broke (um, er).
Anyway, I came up with this pretty salad when I was working on this ridiculously delicious Ginger-Teriyaki Meatloaf that I posted last week. I wanted a light veggie side that would complement the flavors in the meatloaf while still being different and delicious in it’s own right. I also served it with some lime-cilantro rice and everything together was SO FREAKING GOOD, people.
The combo of the slightly sweet and savory veggies with the rich coconut milk, a little bit o’ heat from the chili paste plus the cilantro… there are no words. It’s raw, side dish perfection. – Btw, if you aren’t down with cilantro**, it’s ok, just leave it out or maybe sub with some fresh basil. It’ll still be fab, promise. 😉
This is definitely my new go-to side dish for all things Asian-inspired and I think it’ll be yours, too.
*I hope you are because aside from my recipes, I like to post photos from me and the fam’s Alaskan adventures and any new 21DF approved products that I find (like these amazing pumpkin spice KIND bars).
**Fun fact, did you know that in some countries they call cilantro “fresh coriander”? Knowing is half the battle, folks.
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1/3 cup canned coconut milk
- 3/4 tsp (or to taste) of Sambal Oolek (chili paste found in the Asian ingredients aisle) or Sriracha
- 1/2 tsp pure maple syrup
- 3 cups of carrots, ribboned, spiralized or sliced thin
- 1 red bell pepper, thinly sliced (about 1 cup)
- 1/4 cup cilantro, chopped
- In a large bowl, whisk together the dressing ingredients until fully blended.
- Stir in all of the salad ingredients, tossing gently with the dressing and serve! So easy and quick!
21 Day Fix Container Counts per Serving: 1/2 Green (Two servings - or 1 cup total - would be counted as 1 Green, 1/4 Blue)
Weight Watchers Freestyle Points: 1
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Nutrition Information:Yield: 8 Serving Size: 1/2 cup of salad
Amount Per Serving: Calories: 47 Total Fat: 2g