Spring Carrot Salad
April 6, 2018
Carrot salad has always been a weeknight standard in the Hubele salad rotation. It’s a quick prep when time is limited and because it only improves with an overnight in the fridge, it makes for a welcome lunch the following day. This Heidi Swanson version however takes carrot salad to the next level and is well deserving of a place in your next dinner party menu.
2 bunches carrots, preferably local rainbow variety
Extra virgin olive oil
Fine grain sea salt
1 green chile (serrano), deveined and minced
1 lemon, zest and juice
1 cup cilantro, chopped
1 cup green pumpkin seeds (pepitas), toasted
Wash carrots and use a vegetable peeler to shave each carrot into wide ribbons.
Heat a bit of of olive oil in a skillet over medium-high heat.
Add a big pinch of salt and stir in the carrot ribbons.
Saute for only 20 seconds or so – just enough to take the raw edge and a bit of crunch off the carrots.
Quickly stir in the chiles and lemon zest.
Remove from heat and stir in the cilantro, a tablespoon or two of lemon juice and then most of the pepitas.
Taste adding more salt and/or lemon juice as needed.
Garnish with remaining pepitas.
Serves 3 hungry Hubeles or 4 dinner guests with normal appetites 🙂
Adapted from Heidi Swanson, 101 Cookbooks.
Immunity matters! Learn to support your health naturally with weekly tips delivered straight to your inbox.
You may also be interested in:
Last week I brought home a gorgeous bunch of freshly picked carrots from Boggy Creek Farms and knew they had to go into Heidi Swanson’s Simple Carrot Soup immediately. It was divine. The slightly sweet carrots were warmed to…
Oh, carrots! You have been so loyal to us all these years, yet are continually upstaged by the likes of Brussels sprouts and kale. It’s high time carrots have their moment, rather than continually carrying…
You know, even humble carrots really CAN be the star of the show and this recipe is proof. Believe me, you will never think of carrots as ordinary again. I would serve these with your…