Cucumber, Chili and Pickled Carrot Salad

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Crunch meets Crisp in this easy cucumber salad dressed with our Chili Crisp. I love the addition of pickled carrots because they add some nice tangy acidity. It’s a pretty darn perfect side dish!

Serves 3-4

Ingredients

4 Persian or 1 English cucumber

8 oz jarred or homemade pickled carrot sticks

2 tablespoons low sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon brown sugar

1 teaspoon sesame oil

2 tablespoons Maya Kaimal Chili Crisp

Black and white sesame seeds (optional)

Notes

Pickled carrot sticks are easy to find at the supermarket, in the pickle section.

Preparation

Step 1
Cut the cucumbers into irregular angled pieces, about ¾ inch long. Cut the carrots into diagonal pieces also about ¾ inch long. Place in a serving bowl.

Step 2
Whisk together the soy, vinegar, brown sugar, and sesame oil in a small bowl. Pour over the vegetables and toss together. Taste for salt, and add more soy if needed.

Step 3
Drizzle with chili crisp and sprinkle with sesame seeds.