This is a super simple recipe that features the bright taste of fresh carrots tossed in a Asian-style peanut-soy-chili sauce. There’s no cooking required so it can be made in a matter of minutes for a quick side dish.
Serves 4-6 as a side or appetizer
- 4-5 large carrots, peeled
- 3 Tbs peanut butter (I prefer chunky but smooth works well too)
- 2 Tbs cider vinegar
- 2 Tbs water
- 1 ½ Tbs soy sauce (I use lite soy)
- ½ tsp. hot chili oil
- ½ tsp sugar
- ½ tsp sesame oil
- 1 scallion, sliced
First, julienne the peeled carrots into thin spaghetti-like strips and place into a large bowl. A julienne peeler tool is ideal for this.
In another bowl, whisk together all of the ingredients except the carrots and scallions until well-combined into a smooth sauce.
Add the peanut butter sauce to the carrots, a little at a time, and toss until evenly coated. You want the carrots to be lightly coated in sauce, not drowning in it.
Top with the sliced scallions and serve.
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