Description
Bring this light and tangy carrot salad with chile sesame vinaigrette to your next get together, or pack it for lunch! It’s a fresh switch on your usual summer salad!
Ingredients
Units
Scale
Chile Sesame Vinaigrette
- 1 Red Fresno Chile, minced (remove seeds for less heat, if desired)
- 2 Cloves Garlic, minced
- 1 Tbsp Agave or Honey
- 3 Tbsp Sesame Oil
- 1/3 cup Rice Vinegar
- Salt
Salad
- 2 pounds Carrots, shredded – use heirloom rainbow carrots for a fun twist
- Salt
- Sesame Seeds
- Chives, minced
Instructions
- In a small bowl, whisk together all ingredients for the vinaigrette. Add salt to taste. Set aside.
- Shred carrots with a grater or food processor and place into a large bowl.
- Add vinaigrette to the bowl and toss to combine. Season with additional salt if desired.
- Top with sesame seeds and chives.
- Serve, or let rest in fridge for 2 hours to chill.
Notes
Pure Delicious – Heather Christo