Shaved Rainbow Carrot Salad
My ideal springtime meal would include a delish gf quiche or frittata paired with a light and fresh salad like this shaved rainbow carrot salad. the shaved carrots take a bit of time to peel with a vegetable peeler, but the rest of the salad is a cinch to make. bright ribbons of rainbow carrots, crunchy pistachios and a light and bright dressing turn regular ole’ carrots into a springtime showstopper.
the inspiration:
this salad was inspired by the raw carrot craze especially important for women and balancing hormones. my local Austin acupuncturist recommends I eat a daily raw unpeeled organic carrot to help with excess estrogen. this is a fun way to make my daily carrot a little more upscale and whimsical. this shaved carrot salad would also be fabulous for meal prep as the carrots keep their integrity tossed in the vinaigrette for a few days.
shaved carrot salad ingredients:
- rainbow carrots: the star of the show.
- fresh radish: adds a sharp bite and dimension.
- fresh parsley: adds a bright herby finish.
- fresh lemon: a vibrant pop of flavor in the vinaigrette. we use both the juice and the zest.
- good olive oil: use one of your nicer olive oils for this vinaigrette. this is my fave for homemade dressings and also includes the vinegar.
- aleppo chile flakes: an amazing middle eastern Chile flake that’s more vibrant or subtle than normal crushed red pepper flakes. these are just fine to substitute if you cannot locate the aleppo pepper, just use about 1/2 the amount.
- honey: adds a pop of sweetness to accentuate the carrots.
- pistachios: add a nice crunch factor and pop of color.
how to serve:
this shaved carrot salad can be served a few different ways either for entertaining, a simple dinner or a shower:
- weekday lunch: serve shaved carrot salad with my tuna Niçoise salad and fresh grapes.
- baby shower: serve shaved carrot salad alongside my curried chicken salad with my rainbow pizza fruit cookies and my sparkling hibiscus punch.
- weeknight dinner: serve shaved carrot salad alongside my beef kofta bowls with tzatziki.
- couples dinner party: serve shaved carrot salad alongside my braised chicken with olives and apricots, my roasted eggplant and beet dip, my greek salad with pistachios and my spiced tea poached pears.
Shaved Rainbow Carrot Salad
Ingredients
- 1 pound rainbow carrots
- ¼ cup italian parsley leaves
- ¼ cup shaved radishes
- ⅓ cup raw pistachios
- ¼ teaspoon aleppo chile flakes
- Zest and juice 1 medium lemon
- 1/2 teaspoon honey
- 1 Tablespoon good finishing olive oil
- 1 teaspoon mineral salt
Instructions
- In a medium mixing bowl, shave your carrots with a ribbon vegetable peeler. Save leftover carrot pieces that are difficult to peel for soup scraps.
- To the carrots, add in remaining ingredients, tossing well.
- Serve chilled. Salad will keep well in the fridge for 3-4 days.
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