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