Marinated Carrot Salad with Chili Crisp
Tender marinated carrots are tossed with bold chili crisp oil for a spicy and tangy side salad with serious depth. This dish gets better the longer it sits making it perfect for meal prep.
A bold and spicy marinated carrot salad elevated by the rich complexity of chili crisp oil.
Nutrition per serving
Ingredients
Produce
Pantry
Instructions
Blanch the Carrots
Bring a pot of water to a boil. Add the carrot matchsticks and blanch for 2 to 3 minutes until just tender but still with a slight bite. Drain and immediately transfer to an ice bath.
Make the Marinade
In a large bowl, whisk together the chili crisp oil, rice vinegar, soy sauce, honey, garlic, and sesame oil until smooth and well combined.
Marinate the Carrots
Drain and pat dry the cooled carrots, then add them to the marinade bowl. Toss well to coat every piece evenly with the spicy dressing.
Rest and Develop Flavors
Let the carrots marinate at room temperature for at least 25 minutes, or refrigerate for up to 24 hours for even deeper flavor development.
Garnish and Serve
Just before serving, toss the carrots once more and top with fresh cilantro and toasted sesame seeds. Serve at room temperature or chilled.
Substitutions
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