Carrot Ribbon Salad with Crunchy Walnut Dressing

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.