This carrot ribbon salad went viral for a reason. But we’re taking it one step further and giving it a probiotic upgrade through fermentation!
Fermenting the carrots first adds a gentle tang, deeper flavor, and all those beneficial bacteria we love. It turns a trendy salad into something that actually supports your gut and it still comes together quickly.
If you’re new to fermentation, this is a great place to start. It’s simple, low-risk, and very forgiving. Just carrots, salt, water, and a little patience. After that, the dressing is completely flexible. Taste, adjust, and make it your own!
(For a video see my instagram reel)
Fermentation ingredients
• 6–8 carrots, peeled into ribbons
• 1–2 cloves garlic, minced
• 1–2 tsp grated ginger
• Brine: 10-11g (~2 tsp) fine sea salt + 2 cups of filtered water
Fermentation phase
- Pack carrots, garlic & ginger in a quart jar and pour the brine over top.
- Use a weight to keep the carrots submerged and top with an airlock lid (or “burp” the jar daily).
- Ferment at room temp for 5 days, then drain.
Dressing ingredients
- 1-2 tbsp soy sauce or tamari
- 1-2 tbsp toasted sesame oil (or EVOO)
- 3-4 tsp honey or maple syrup
- 1-2 tbsp green onions or chives, chopped
- 1-2 tbsp sesame seeds (hemp hearts are also delicious!)
- Optional: chili crisp or a squeeze of lime
Toss it all together and adjust however you like!
TIPS:
🥕Pierce the top of the carrot with a fork to hold it steady while peeling ribbons
🥕Eat right away or store in the fridge for up to 4–5 days
🥕You can store the fermented carrot ribbons (in their brine) in the fridge after fermenting, they’ll keep for months. Just drain and dress whenever you’re ready to make the salad.
Enjoy!
