If somebody had told me that the viral TikTok Carrot Salad would become one of my favorite recipes this month, I would have dismissed it with a wave of my hand. But, to my surprise, it was indeed that good!

I couldn’t resist making a small change to the original recipe. After all, I wouldn’t be me if I didn’t put my own spin on things.

However, I must give credit where credit is due. I am bowing down to whoever created this incredible dish, so if you know who the is creator please do let me know. I have seen videos but I do not actually know who posted it first so let me know so I could tag them.

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I do recall that the original recipe called for the addition of lime or lemon. However, I decided to switch it up and use Ponzu instead.

The tangy and citrusy flavor of ponzu perfectly complemented the sweetness of the carrots. It added a refreshing and unique twist to the salad that took it to a whole new level.

The TikTok Carrot Salad has truly won me over. Its simple yet vibrant combination of flavors, paired with the satisfying crunch of the carrots, make it a delightful dish to enjoy. Whether as a side dish or a light meal on its own, this salad has become a staple in my kitchen.

I am amazed by the power of viral recipes and how they can surprise us with their deliciousness.

So, if you’re skeptical like I was, I urge you to give this TikTok Carrot Salad a try. Trust me, you won’t be disappointed.

Shaved carrots perfectly matched Japanese ponzu sauce along with sesame oil and furikake, which contains nori (dried seaweed), sesame seeds, sugar, and salt. Also, sometimes and often it includes some form of dried fish, typically bonito flakes.

If you decide to make my version of TikTok Carrot Salad, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

RECIPES YOU MIGHT LIKE:

BRUSCHETTA PASTA SALAD

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Yield: SERVES 2

TikTok Carrot Salad

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Easy and tasty recipe for Viral TikTok carrot salad

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 large carrots
• 1/4 cup ponzu sauce
• 1 pinch of black pepper
• 1 teaspoon sesame seed oil
• 1 tablespoon furikake seasoning (or sesame seeds)

Instructions

1. Wash and peel carrots.
2. Using a veg wide peeler if available, "shave" carrots into thin ribbons. If a carrot is extra large or thick, slice it in half and try doing it that way.
3. Pour ponzu sauce over it, season with salt and pepper, and drizzle with sesame seed oil. Mix well. Allow it to sit for about 10 minutes before serving. Sprinkle furikake over it just before serving.

Notes

If you do not have furikake, you can use toasted sesame seeds.

I like shopping at Asian markets, where I find extra thick carrots but regular ones will do as well, however, the carrot ribbons will look much smaller.

If you do not have ponzu sauce, try this sauce:

• 4 tablespoons soy sauce (or tamari)
• 2 tablespoons of lemon juice or lime juice
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon sugar (or any other sweetener)
• 1 teaspoon rice vinegar

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 135Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 956mgCarbohydrates: 13gNet Carbohydrates: 11gFiber: 2gSugar: 8gProtein: 2g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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An air fryer is one of my favorite kitchen appliances, so I thought to use Mission^® Tortillas and create these simple vegetarian air fryer mushroom and cheese taquitos.

Don’t you just love the way these taquitos look?

Not only are you going to love the taste and texture, but they are super easy to prep, plus you will not miss the meat factor at all.

Obviously, these are cooked in an air fryer, however, you can easily use your skillet or bake them in the oven.

I partnered with Mission Foods for this post, so I used Mission Foods tortillas to create this delightful vegetarian recipe, which can be turned into a vegan dish if you use plant-based cheese.

Ever since I started my low-carb journey, I began experimenting with different recipes, and I enjoyed making my meals using Mission Foods Carb Balance tortillas. I love that they are keto-friendly, soft, and taste so good! It’s the perfect solution for any picky eaters out there.

If you did not know already, you can find Mission tortillas in the bread or Mexican/multicultural foods aisle at Publix.

I like that they have so many options for anyone’s taste and dietary needs; gluten-free tortillas, protein tortillas, whole wheat tortillas, low-carb tortillas, low-calorie tortillas, and smaller street taco-sized tortillas.

Anyway, I thought it would be an excellent substitution for shredded taco chicken if I used King oyster mushrooms. I love mushrooms, so this was very flavorful.

Just in case you are unable to find King oyster mushrooms, I would suggest shiitakes, which are easier to find and less expensive, and just as delicious.

If you make Air Fryer Mushroom and Cheese Taquitos or any other recipe, please tag me on Instagram @sandraseasycooking. Thank you!

For more meatless recipes please tap here

This post is sponsored by Mission Foods. The opinions and text are all mine.

Yield: SERVES 4

Air Fryer Mushroom and Cheese Taquitos

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An air fryer is one of my favorite kitchen appliances, so I thought to use Mission Tortillas and create these simple vegetarian air fryer mushrooms and cheese taquitos. They are super simple and tasty,

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 8 Mission Fajita Tortillas Carb Balance
• 3 King Oyster mushrooms, depending on the size
• 1/8 cup olive oil + for brushing
• 1 tbsp lime juice
• 1 cup shredded Mexican cheese blend, or any other in hand

Homemade Taco Seasoning

• 1/4-1/2 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

Instructions

1. Slightly wet a cotton kitchen towel and clean oyster mushrooms.
2. Separate or cut off the mushroom top from the stem. We will use only stems for this recipe.
3. Using a fork, apply pressure up and down lengthwise, all around.
4. Then with fingers, pull apart oyster mushroom stems.
5. Combine all the spice mix ingredients in a mixing bowl, mix well, add oil and like juice, and olive oil. 
6. Add shredded mushrooms into a bowl with spices and coat well.
7. Place on the baking sheet and bake or air fry at 350F for 7-10 minutes.
8. After mushrooms are cooked (sometimes I like to cut them in hlaf becase they could be too long), add about 2-3 tablespoons of shredded cheese, a shredded Mexican blend of cheeses work best.
9. Add seasoned mushrooms and roll tortilla into a thin roll; place in the baking sheet and continue.
10. This makes 6 to 8 Mission Fajita size tortillas.
11. Brush each rolled tortilla with olive oil and air fry at 375F for 10 minutes.
12. Serve with pico de gallo and guacamole.
    
    

Notes

• You may add 1 tablespoon of corn starch to taco seasoning if you wish.
• You could use other Mission Tortillas; gluten-free tortillas, protein tortillas, whole wheat tortillas, low carb tortillas,
  low-calorie tortillas, or smaller street taco-sized tortillas.
• Plan the amount of filling if your tortillas are larger.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 440Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 27mgSodium: 636mgCarbohydrates: 50gFiber: 6gSugar: 2gProtein: 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I don’t know if I should even call this tangy beet salad a recipe. It is so freakishly easy that I can’t even explain.

It is well known that I am a beetroot lover. I love beets in any form, texture, and taste.

On top of everything, it is such a healthy vegetable. I believe that I have always loved eating beets, especially picked version.

My kids are not big fans. However, they only are willing to eat my beet mixture or magical elixir, which I’m making before every season.

It boosts our immune systems so they do not complain. I mean it’s not like they have a choice. My magic elixir is a must in my house. Click on the link to read more, of course.

Tap here for more of my tasty salad recipes.

Let me continue talking about this tasty and rather easy beet salad.

It really is as simple as it sounds. The flavor is obviously tangy, savory, and extremely delicious. of course, if you love beets.

Nonetheless, if you do not like them just give beets a chance. Most people hate the earthy flavor, but with adding a bit of citrus and salt the taste is rather incredible.

I have a feeling that you guys going to like it a lot. You could mix it with a peppery, bitter almost prudent taste of arugula.

I have seen people adding fruit with the arugula – beet combination, such as mandarine, peaches or oranges.

Now that sounds like an amazing lunch with the addition of pine nuts or walnuts. Don’t you agree?

I can almost taste the sweet fruit, tangy beets, and peppery arugula.

Anyhow, if you get the change to make my Tangy Beet Salad, please tag me on Instagram. @sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me. I love seeing your creativity and hearing your thoughts.

Recipes you might like:

MIRACLE COMBO WITH BEETS, GREEN APPLES, CARROTS, GINGER AND LEMON

HUMMUS WITH BEETS

NATURAL HOMEMADE BEET JUICE

ROOT VEGETABLE SHEET PAN

Yield: Serves 4

Tangy Beet Salad

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Recipe for easy and tasty Tangy Beet Salad

Prep Time 5 minutes

Cook Time 35 minutes

Additional Time TO CHILL 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 2 pounds medium beets + 1 tbsp salt
• 2 tablespoons vinegar, or to taste
• 1 tablespoon freshly squeezed lemon juice *optional
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped parsley or 2 teaspoons dried
• Salt to taste

Instructions

1. Peel and roughly slice beets however you want. I quartered them into bite-size pieces.
2. In a pot pour about 4 cups of water and add 1 tablespoon of salt, then add beets.
3. Boil until they are tender between 35 to 45 minutes at medium-high temperature. Drain out once the beets are tender.
4. Meanwhile, mix vinaigrette or dressing by combing vinegar, lemon juice, olive, parsley, and salt to taste. I always add a bit more salt later and a splash more vinegar because I like it sour.
5. Toss warm and tender beet pieces with vinaigrette and let it cool down for about one hour at room temperature. You can serve them like that or slightly chilled from the fridge.
6. Any leftover could be packed in an airtight container or a jar and kept in the fridge for up to 3 days. Allow it to be at the room temp for about 15 minutes before serving.

Notes

You can use any vinegar that you prefer. Some people do not like it with lemon so you can add more vinegar and omit the lemon juice.

Wear kitchen (surgical) gloves if you do not want pink hands and fingers. If you do not, you can rub lemon for a bit all over your hands and fingers to "slightly" remove stains.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest