Andy’s Raw Carrot Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

10-12 carrots, shredded using a veggie peeler

1/2 cup sliced green onions

2 tablespoons fresh cilantro, chopped

1/2 cup crushed pistachios

2 tablespoons chili crisp

1 tablespoon toasted sesame oil

2 tablespoons rice wine vinegar

3 tablespoons low sodium soy sauce

Directions

Shave carrots into ribbons using a vegetable peeler and place in a large bowl.

Add sliced green onions, chopped cilantro, and crushed pistachios.

In a small bowl, whisk together chili crisp, sesame oil, vinegar, and soy sauce.

Pour dressing over the carrots and toss until well coated.

Let sit 10 minutes to allow the flavors to meld, or refrigerate up to 4 days.

Taste, then season with salt and pepper if needed before serving.

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