Carrot Ribbon Salad

I made this salad twice in one week, it’s that good. It’s great to add to a bowl, eat as a side to a rich meal, or use it to top sandwiches and burgers. It would bereally great served with sheet pan salmon. You can make it with white or rice vinegar—I prefer the clean punchiness of the white vinegar, but both add a nice kick of flavor. If you don’t have furikake (a Japanese condiment with nori, sesame seeds, and dried fish, sometimes found in different flavors and combinations), you can leave it out, but I love the umami it adds.