Chili Crisp Carrot Salad

Chili Crisp Carrot Salad

This crunchy chili crisp carrot salad is a wintery riff on my celery, grape, and cashew salad with chili crisp. In that original post, I mentioned that if I ever opened a restaurant, that salad would absolutely be on the menu — and after making this version, I can confidently say this carrot salad would earn a spot too, especially during the colder months.

This crunchy chili crisp carrot salad is one of my favorite ways to eat more carrots. It's ultra-crunchy, perfectly spicy, lightly sweet, and finished with just the right amount of cashews for a delicious nutty flavor in every bite. The chili crisp adds bold heat and texture, making this salad anything but boring.

If you're looking for a quick, crunchy salad or a fresh carrot side dish that people will actually ask you about, this is the recipe. It comes together fast, pairs well with just about anything, and adds a bright, spicy crunch to any meal.

If you make this salad, please leave a comment or review — I can't wait to hear what you think. Happy salad eating!

Chili Crisp Carrot Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: Serves 4–6 as a side

Ingredients

  • 5 large carrots, sliced into thin matchsticks (a mandoline or veggie peeler works great)
  • 4–5 scallions, thinly sliced, white and green parts
  • 1/2 cup minced cilantro
  • 1/4 cup fresh lime juice
  • 1 tablespoon avocado oil (or another neutral oil)
  • 3 teaspoons toasted sesame oil
  • 2 teaspoons maple syrup (start with 1 and add more to taste)
  • 1 teaspoon freshly grated ginger
  • 1–2 teaspoons chili crisp
  • Fat pinch of salt
  • 1/4 cup roasted cashews, finely chopped
  • 2 teaspoons toasted sesame seeds

Preparation

  1. Add the carrots, scallions, and cilantro to a large bowl.
  2. In a mason jar, combine the lime juice, avocado oil, sesame oil, maple syrup, ginger, and chili crisp. Add a fat pinch of salt. Seal and shake until well combined. Taste for seasonings and adjust as needed.
  3. Drizzle the dressing over the carrots and toss to coat. Add the cashews and sesame seeds and enjoy!

Notes

This salad keeps well for up to 4 days in the fridge.

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