Schezwan Carrot Ribbon Recipe – Quick & Easy Indian Appetizer

Last Updated on 4 months by Neha Deshmukh

Schezwan Carrot Ribbon Recipe – Quick & Easy Indian Appetizer

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer when you’re craving something flavorful, a little bit spicy, and surprisingly healthy. I first stumbled upon a similar dish at a local Indian street food stall, and I knew I had to recreate it at home. This Schezwan Carrot Ribbon recipe is my take on that deliciousness, and trust me, it’s so good. It’s perfect as a quick appetizer, a side dish, or even a light snack.

Why You’ll Love This Recipe

This isn’t your average carrot dish! We’re taking humble carrots and transforming them into something truly special with a vibrant Schezwan sauce. It’s quick to make – ready in under 30 minutes – and it’s packed with flavor. Plus, it’s a fantastic way to get a little extra veggie goodness into your day. Honestly, it’s a crowd-pleaser every single time I make it.

Ingredients

Here’s what you’ll need to whip up this Schezwan Carrot Ribbon magic:

• 8-10 carrots, peeled
• 1 tablespoon olive oil (approximately 15ml)
• ½ cup julienned yellow bell pepper (approximately 75g)
• ½ cup julienned orange bell pepper (approximately 75g)
• ½ cup spring onions, sliced diagonally (approximately 75g)
• 2 garlic cloves, chopped
• 1 teaspoon ginger, chopped
• 1 teaspoon tahini paste
• 2 teaspoons soya sauce (approximately 10ml)
• 1 teaspoon salt
• ½ – 1 teaspoon ground pepper (to taste)
• 100g homemade Schezwan sauce
• 1 teaspoon hot chili sauce (adjust to your spice preference)
• 1 ½ tablespoons tomato ketchup (approximately 22ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this dish!

• Schezwan Sauce: You can absolutely use store-bought Schezwan sauce if you’re short on time. But honestly, homemade is where it’s at! The flavor is just so much fresher and you can control the spice level. I’ll link my favorite homemade recipe at the end of this post.
• Tahini Paste: Quality matters here. Look for a tahini paste that’s smooth and creamy, not grainy or bitter. It really adds a lovely depth of flavor to the sauce.
• Carrot Varieties: I prefer using regular orange carrots, but you can experiment with different varieties like purple or yellow carrots for a more colorful dish. Just make sure they’re firm and fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your carrots and use a vegetable peeler to create thin ribbons. This is the fun part!
2. Pop those carrot ribbons into a bowl of ice-cold water and let them soak for about 15 minutes. This helps them get nice and crispy. Then, drain them well.
3. Now, let’s make the tahini garlic paste. In a mortar and pestle (or a small food processor), grind together the ginger, garlic, tahini paste, soya sauce, salt, and pepper until you have a smooth paste.
4. Heat the olive oil in a pan over medium heat. Add the julienned bell peppers and spring onions and sauté for about a minute, until they’re slightly softened.
5. Add the tahini garlic paste and Schezwan sauce to the pan. Mix well and cook for another minute, letting those flavors meld together.
6. Season with salt, pepper, hot chili sauce, and tomato ketchup. Cook for 2 more minutes, stirring constantly.
7. Turn off the heat and gently toss the drained carrot ribbons into the sauce until they’re beautifully coated.
8. Finally, garnish with fresh carrot ribbons, spring onions, and a sprinkle of sesame seeds. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the carrots! You want them to retain a little bit of crunch.
• Taste the sauce as you go and adjust the seasoning to your liking.
• If the sauce is too thick, add a splash of water to thin it out.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your Schezwan sauce to ensure it doesn’t contain any fish sauce.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level by using less hot chili sauce or opting for a milder Schezwan sauce.
• Gluten-Free Option: Swap the soya sauce for tamari for a gluten-free version.
• Festival Adaptation: This makes a fantastic Diwali snack! My aunt always makes a big batch for our celebrations.

Serving Suggestions

These Schezwan Carrot Ribbons are delicious on their own, but they also pair well with:

• Steamed rice
• Noodles
• Grilled chicken or fish
• As a filling for spring rolls

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The carrots might lose a little bit of their crunch, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

• Can I make the Schezwan sauce ahead of time? Absolutely! Homemade Schezwan sauce actually tastes even better after it’s had a day or two to sit.
• What type of carrots work best for ribbons? Firm, fresh carrots are key. Regular orange carrots work great, but feel free to experiment with other varieties.
• Can I use other vegetables besides carrots and bell peppers? Definitely! Zucchini, cucumber, or even daikon radish would be delicious additions.
• How can I adjust the sweetness of the sauce? Add a little more tomato ketchup for a sweeter sauce, or a squeeze of lemon juice for a more balanced flavor.
• Is this recipe suitable for kids? You can definitely make it kid-friendly by using a milder Schezwan sauce and reducing the amount of hot chili sauce.