Raw Carrot Salad with Calabrian Chili & Tahini

A colorful plate of tagliatelle pasta in a tomato-based sauce, garnished with fresh basil leaves, sits on a leaf-patterned dish. Nearby, a Raw Carrot Salad adds brightness alongside a red and white striped cloth, wooden utensils, and garlic bulbs.

5 from 1 vote

Raw Carrot Salad with Calabrian Chili & Tahini

This Raw Carrot Salad with Calabrian Chili & Tahini features crisp, fresh carrot ribbons tossed in a spicy creamy dressing, creating the most addictive flavour combination.

Prep Time15

Total Time15

Course: lunch, Side Dish

Cuisine: American

Keyword: Carrot Salad, Carrot Salad Recipe, Raw Carrot Salad, Raw Carrot Salad with Calabrian Chili and Tahini Dressing

Servings: servings

Author: Sammy Montgoms

Equipment

1 large serving bowl

Ingredients

10 carrots ribboned with a vegetable peeler, mandolin, or knife

Calabrian Chili Dressing:

2 tbsp olive oil extra virgin
1/4 cup tahini
2 tbsp Calabrian chili spread
2 tbsp white vinegar
3-4 tbsp warm water to thin the dressing
2 garlic cloves minced
1/8 tsp salt
fresh basil to garnish

Instructions

Prepare the carrots: using a vegetable peeler, being peeling the carrots into ribbons. Starting at the top of the carrot, slide the peeler down the entire carrot until you have a ribbon. Repeat until all carrots have been prepared.
Make the dressing: using a small food processor or blender, combine all of the ingredients and blend until smooth. Begin with 3 tbsp of warm water and add an addition 1 or 2 to achieve your desired consistnecy.
Assemble: pour the dressing over top of the carrot ribbons and toss to combine.
Garnish: with fresh basil leaves and an extra drizzle of Calabrian chili oil.

Video

Nutrition