Chili Caramel Vinaigrette on Raw Carrot Salad

Chili Caramel Vinaigrette on Raw Carrot Salad

Caramel eaten in large quantity isn’t the healthiest nutrition supply but this easy, quick and very healthy raw carrot salad is made even more delicious with the addition of a little Spoonable Chili Caramel sauce.

Vinaigrette:

2 tbsp Spoonable chili caramel
3 tbsp apple cider vinegar
5 tbsp olive oil
2 large shallots; coursely chopped
3 tbsp ground pistachios
1 tsp sea salt

Carrot Salad:

1 1/2 pounds carrots (younger, tender ones are best)

Peel carrots then grate by hand or with Cuisinart.

Mix vinaigrette ingredients together. (It will be salty to taste but not after mixed in with carrots.) Blend with the grated carrots. Ideally leave the mixture in refrigerator overnight or at least for a couple of hours so that vinaigrette will soak into carrots.

The Chili Spoonable caramel subtly¬†brings out the sweetness of the carrot’s natural sweetness while giving it a little chili kick. Serve on a bed of lettuce or add some parsley garnish.

Great as a colorful starter. Perfect for vegetarians.

 


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