Ali Rosen’s Shaved Carrots Salad
Shaved Carrots Salad
This salad is so different it will make you wonder why you don’t make more salads without lettuce—because who needs it? This salad has texture and flavor galore, not to mention so many colors that it will be the centerpiece of any table and have everyone guessing until they bite into it. It’s also one of the few cold-weather salads that evokes summertime sunshine.
1 Day Ahead
Fridge to Table
Makes 6 to 8 servings
- 1 pound carrots
- 1 cup pomegranate seeds
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 teaspoon apple cider vinegar
- 1 cup chopped parsley
- 2 tablespoons sesame seeds
- Dash of salt
Using a cheese slicer or a vegetable peeler, peel the carrots. Discard the first outer layer of every carrot but then make each thick peel into as long of a strand as you can. You won’t be able to use the entirety of every carrot, but when you start to run out of room you can always flip the carrot over to the other side—just make sure to always discard that initial peel.
In a large salad bowl, combine the pomegranate seeds, lemon juice, olive oil, sesame oil, vinegar, parsley, sesame seeds, and salt with the carrots and toss until fully combined.
The length of the noodle-like peeled carrots here is up to you: Long strands look beautiful but they are also slightly less easy to eat. If you are going to an event where there are plastic knives and no tables, you may want to chop the carrot strands a bit before serving. You can even use precut matchstick carrots in a pinch.
Reprinted from “Bring It!” © 2018 by Ali Rosen. Published by Running Press.