Spicy Sriracha Carrots
Serves 8 servings as a side dish
8 large carrots, thinly shredded (I used Japanese mandolin)
6 tablespoons Hampton Creek Vegan Sriracha Mayo
2 Tablespoons cold-pressed sunflower oil
In a deep large bowl mix all ingredients.
Refrigerate for at least 2 hours (or overnight). This will help to blend all flavors!
Gently mix the salad before serving and enjoy! Great on sandwiches, in wraps or just as a side dish.