Ingredients (Serves Approximately 10)

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Carrots – 2.5 Lb, Peeled Into Ribbons

Red Onion – 2 Medium, Thinly Sliced

Garlic – 5 Cloves, Finely Grated

Chili Powder – 3 Tbsp

Red Wine Vinegar – 6 Tbsp

Extra Virgin Olive Oil – ½ Cup

Fresh Lime Juice – 1 Limes

Salt – 1 Tsp

Freshly Ground Black Pepper – 1 Tsp

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INSTRUCTIONS:

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1. Prep the carrots:

Peel carrots into ribbons using a vegetable peeler or mandolin.  Place in a large mixing bowl.

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2. Slice the onion:

Thinly slice the red onions and add them directly to the carrots (no soaking).

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3. Make the dressing:

In a small bowl, whisk together garlic, calabrian chili, vinegar, olive oil, lime juice, salt, and pepper until well blended.

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4. Assemble:

Add chopped dill to the carrot–onion mix. Pour dressing over the top and toss gently until evenly coated.

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5. Rest & serve:

Let the salad sit for 10–15 minutes so the onions soften slightly in the dressing and flavors meld.

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6. Taste and adjust seasoning if needed.