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Recipe: Carrot Salad with Chili Sesame Vinagrette

Heather Christo
  • minutes
  • Serves 4

INGREDIENTS

Chili Sesame Vinaigrette

8

large carrots, peeled and shredded (or spiral peeled with a spiral vegetable peeler)

1/2 cup

shelled edamame beans

1

red Fresno chili, thinly sliced

2 tsp

black sesame seeds

Chili Sesame Vinaigrette

2 tbsp

sesame oil

2 tbsp

rice wine vinegar

1 tsp

chili garlic sauce

1 tsp

minced ginger

1 tsp

agave

Kosher salt