This salad could scarcely be quicker or easier, not to mention beautiful, delicious, and nutritious.

We served it recently at a neighborhood potluck, and it travels well and plays so nicely with others, adding a bright pop of color, unexpected flavor, and healthful crunch.

Note: My first experiment with this recipe concept involved roasting–and ruining–the carrots. Carrots are sweet enough a right out of the ground, and roasting them not only rendered them cloyingly sweet but destroyed that wonderful raw snap.

When I was a kid, my mother insisted that we eat carrots with a particular roasted dish on her rotating repertoire. But, she let me choose whether I wanted mine raw or cooked. I chose raw then…and still do.

Carrot Salad with Chili Crisp
(vegan & plant-based)
Yield: 6-8 servings

1 pound carrots, thinly sliced on the diagonal (I purchase waffle cut carrot “chips” in a bag, as the increased surface area encourages more dressing to cling to each slice)
4 green onions, thinly sliced
3 to 4 tablespoons extra virgin olive oil
1 tablespoon chili crisp (or to taste)
Sea salt to taste (approximately 3/4 teaspoon)
Garnish: approximately 2 tablespoons sesame seeds (I like the “tuxedo” or mixed black and white variety)

In a large bowl, gently toss together carrots and green onions. In a small bowl or cup, whisk together oil and chili crisp. Drizzle over carrot mixture, sprinkle with sea salt, and gently toss again until evenly distributed. Sprinkle with sesame seeds and serve. If not serving immediately, cover and chill, sprinkling with sesame seeds just before serving.