A bright and zesty carrot ribbon salad packed with a walnut dressing that packs flavor, texture and punch!
½ cup California walnuts
¼ cup cilantro, leaves and stems
1 Tbsp chili oil
1 Tbsp soy sauce
2 cloves garlic
2 tsp sesame oil
½ lime, juiced
2 tsp honey
Pinch of salt
6 carrots
Chop the walnuts into bite size pieces, toast them on a skillet carefully on low heat until they are fragrant then let them cool.
Add walnuts, cilantro, chili oil, soy sauce, garlic, sesame oil, lime juice, honey and salt into a small food processor and pulse until the everything looks like a uniform crumble. This will resemble a thicker pesto vs a typical dressing. Set aside.
Wash the carrots and peel off the outer skin. Use a vegetable peeler to create ribbons and place into a large mixing bowl.
Add the walnut mixture to the carrot ribbons and toss gently with your hands. Taste and adjust. You can add more chili oil for spice or a squeeze more lime for more acidity.
Serve chilled immediately for the crispiest texture.
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