Carrots are such a flavor packed, nutrient dense, and budget friendly vegetable that sadly gets overlooked so often. Some people don’t care for it cooked on its own. Some think they can’t eat much of it raw. This recipe for Chili Crisp Carrot Salad is going to change all of that for you and your family. The dressing is a slightly spicy quick pickle that balances the sweetness of the carrot with the tang of vinegar and the pop of chili crisp.
If you haven’t tried chili crisp or aren’t sure what it is, it’s most often found on the table at your favorite Asian restaurant. Sometimes called chili crunch or chili oil – though chili crisps have more “solids” in it than most chili oils. It had great flavors of garlic, chili flakes, green onions, and usually sesame oil. Some are extra hot with Sichuan peppercorns, and some are just red pepper flakes added. You can find it either on the international food aisle, Asian food aisle, or even just the condiment aisle in your grocery store. Depending on your location, you may to order from Amazon or go to an Asian market.
Substitutes and Variations:
They type of chili crisp you use will impact the heat level of this simple salad. You can use red onions in the place of the green onions. Just shave them thin with your hand mandolin so they aren’t too bulky. If you want to make this dish more of a show piece, use heirloom or rainbow carrots to add more colors to the mix.
Suggestions for Sides:
This is an excellent salad for a pot luck or to enjoy as a lunch. It goes great with an Asian rice bowl as well. You could put it out with some chow mein, fried rice, orange chicken, and/or mongolian beef and have your own Chinese Buffet night!
Tools that may make this recipe easier:
You will definitely need a good vegetable peeler to get your carrot ribbons. I like to use one with a serrated blade so that the ribbons have grooves to hold on to the dressing.
Now Let’s Get Cookin’!
Chili Crisp Carrot Salad
Equipment
Ingredients
- 5 Medium Carrots cut into ribbons
- 3 stalks Green Onions green parts only
- 2 cloves Garlic grated
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame OIl
- 2 tbsp Chili Crisp
- 1 tsp Sesame Seeds
Instructions
- In a small bowl, combine soy sauce, vinegar, oil, chili crisp and sesame seeds.
- Add garlic, green onion and carrots to a larger bowl. Pour sauce mixture over top and toss to combine.
- Cover and place in refrigerator to cool for at least 30 minutes.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I’ve never heard of this, but it sounds delicious!
It’s a great change of pace
Not a chili person, thus not familiar with chili crisp, but will have to investigate as I am sure our son and his family will love this. Thanks Estelle.
I love eating baby carrots raw and never thought about using them as a salad – thanks for sharing this recipe at #WednesdayLinkUpParty!
Oh this sounds like a dish we’d love. I can’t wait to try it!
Ooo. This sounds so good and refreshing!
Thanks bunches for sharing with Sweet Tea & Friends this month dear friend. I’m so happy you’re here.