Spicy Chili Vinegar Raw Carrot Salad
Makes 4 servings.
Spicy Chili Vinegar Raw Carrot Salad
I’m on PCOS (polycystic ovarian syndrome) Tik Tok because, well, of course the algorithm knows everything about me. And on 'PCOS Tok', everyone raves about the benefits of raw carrot salad for hormone regulation (or something like that) while simultaneously eating copious amounts of ribboned carrots with olive oil and apple cider vinegar. Now I’m not going to trash talk that recipe, because it’s actually pretty tasty but I tried it for myself, I knew that I could do better, so I did. Enter this spicy, umami-rich carrot salad that I know you’re going to absolutely love.
Complete with chili vinegar and fish sauce, this low-lift, high-yield raw carrot salad is absolutely delicious and quite frankly, I can’t stop eating it. I typically like to make large batches to eat throughout the week, but whenever I make this particular version of a carrot salad I feel like it never lasts longer than a day or two thanks to my near constant strolls to the fridge, fork in hand.
As tasty as this recipe is, I do feel like I have to add a disclaimer whenever I talk about or share a recipe with bird’s eye chili peppers, because this salad dressing is spicy. If your spice tolerance is lower, or you don’t want to sweat while you eat, feel free to only add one, or omit the seeds (which is the bulk of the heat comes from).
Ingredients
- 4 large carrots
- 2 tablespoons fish sauce
- 1/4 cup rice vinegar
- 2 to 3 Thai bird’s eye chili peppers, thinly sliced
- toasted sesame seeds, for garnish
Directions
- Wash your carrots, and then use a potato peeler or mandolin to dispose the outer layer. In a large bowl, carefully make ribbons out of the carrots.
- In a small bowl, combine your Thai chilis with the rice vinegar to make the chili vinegar.
- Mix in your fish sauce until thoroughly combined, and then add that dressing over your ribboned carrots.
- Garnish with optional toasted sesame seeds and enjoy!
- When the cake is out of the oven, let rest for at least half an hour and then pour your glaze evenly over top. Before serving, cut your cake into squares and prepare to want to eat the entire sheet!
