How to Make the Perfect Marinated Carrot Salad with Chili Crisp
Asian-Inspired · Easy · 40 min · 4 servings
Tender marinated carrots are tossed with bold chili crisp oil for a spicy and tangy side salad with serious depth. This dish gets better the longer it sits making it perfect for meal prep.
Why this recipe works
This Marinated Carrot Salad with Chili Crisp recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 140 calories with 2g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 6 large carrots, peeled and cut into matchsticks
- 3 tablespoons chili crisp oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon toasted sesame seeds
Step by step instructions
Step 1: Blanch the Carrots
Bring a pot of water to a boil. Add the carrot matchsticks and blanch for 2 to 3 minutes until just tender but still with a slight bite. Drain and immediately transfer to an ice bath.
Step 2: Make the Marinade
In a large bowl, whisk together the chili crisp oil, rice vinegar, soy sauce, honey, garlic, and sesame oil until smooth and well combined.
Step 3: Marinate the Carrots
Drain and pat dry the cooled carrots, then add them to the marinade bowl. Toss well to coat every piece evenly with the spicy dressing.
Step 4: Rest and Develop Flavors
Let the carrots marinate at room temperature for at least 25 minutes, or refrigerate for up to 24 hours for even deeper flavor development.
Step 5: Garnish and Serve
Just before serving, toss the carrots once more and top with fresh cilantro and toasted sesame seeds. Serve at room temperature or chilled.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chili crisp oil → sambal oelek mixed with a neutral oil
- rice vinegar → apple cider vinegar
- fresh cilantro → fresh flat-leaf parsley for those who do not enjoy cilantro
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the carrots in the blanching step makes them mushy after marinating
- Not using the ice bath causes the carrots to keep cooking and lose texture
- Serving immediately without marinating results in underwhelming flavor
Nutrition facts
Per serving: 140 calories, 2g protein, 16g carbs, 8g fat, 4g fiber.
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