Chili Crisp Rainbow Carrot Salad
I was not fully convinced about chili crisp and was very late to jump onto the bandwagon, but now I fully get it and can’t stop putting it on everything. It’s more than just chili- there’s so much flavour packed in that tiny jar. It works so perfectly with this carrot salad. It packs a slight punch, while the vinegar keeps it bright, and the carrot ribbons stay crunchy and soak up all of the flavour from the marinade.
Ingredients:
4-6 large rainbow carrots
2 tbsp apple cider vinegar
1 tbsp chili crisp
1 tbsp mirin
2 tbsp olive oil
¼ tsp salt
pinch of pepper
spring onion to garnish (optional)
Method:
Use a peeler or mandolin to peel the carrots into long ribbons. Add them to a large bowl.
In a small bowl, add the apple cider vinegar, chili crisp, mirin, olive oil, salt, and pepper, and mix until combined.
Pour the sauce over carrot salad and toss until all the carrots are coated. Garnish with spring onions (optional). Enjoy!