3medium-large carrots shaved into peels with a vegetable peeler
1scallionchopped
2tablespoonscashewschopped
For the Dressing
2tablespoonscoconut oilmelted
1tablespoonshallotsminced
2roasted green chili peppers, mincedI roasted at 400 for about 5 minutes
1teaspoonsesame oil
2tablespoonswhite wine vinegar
1/2tablespoonhoney
Instructions
Combine the carrots, scallions and cashews in a large bowl.
Whisk together the dressing ingredients and pour over the carrot mixture.
Toss well to fully coat the carrot peels and serve.
Notes
If not serving immediately, the dressing may solidify from the coconut oil. If this happens, just warm the salad in the microwave for about 30 seconds to melt the coconut oil and re-toss. I actually prefer the salad this way as it's just a bit warmed and the carrots get slightly "cooked".