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Shaved Carrot Salad with Roasted Chili Pepper Dressing

This shaved carrot salad with roasted chili pepper dressing is a crunchy salad with a bit of spice.
Prep Time10 minutes
Total Time10 minutes
Course: Salads
Cuisine: Thai
Keyword: shaved carrot salad
Servings: 2 servings
Author: Gina Matsoukas

Ingredients

For the Carrot Salad

  • 3 medium-large carrots shaved into peels with a vegetable peeler
  • 1 scallion chopped
  • 2 tablespoons cashews chopped

For the Dressing

  • 2 tablespoons coconut oil melted
  • 1 tablespoon shallots minced
  • 2 roasted green chili peppers, minced I roasted at 400 for about 5 minutes
  • 1 teaspoon sesame oil
  • 2 tablespoons white wine vinegar
  • 1/2 tablespoon honey

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".

Nutrition

Serving: 1SERVING | Calories: 253kcal | Carbohydrates: 18g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 68mg | Potassium: 419mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15402IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg