Sometimes salads can get quite boring. This carrot slaw came about when I had extra chili crisp oil and a lemon. Voila. This was born. It also keeps for up to 2 days in the fridge. I don’t find Aleppo chilies spicy at all, though if you use red pepper flakes you’ll notice a difference in the heat.

1 bunch carrots

1/4 cup chili crisp oil

juice of 1 lemon

Method:

1. Grate the carrots on the smallest hole (fine) setting on your food processor or handheld grater.

2. Toss the shredded carrots with the chili crisp oil and lemon juice.

3. Serve room temperature or chilled. Keeps up to 2 days in the fridge.