Root-to-Stem Carrot Salad
A fresh and vibrant salad using whole carrots, including the greens, for minimal waste and maximum flavor.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 medium carrots with greens attached
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons toasted sunflower seeds
Nutrition Facts
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Instructions
Prepare the carrots: Separate the greens from the carrots. Wash both the carrots and greens thoroughly. Pat them dry with a clean towel.
Prep the carrots: Using a vegetable peeler, shave the carrots into long ribbons. Alternatively, you can grate them or slice them thinly.
Prep the greens: Finely chop the carrot greens until you have about 1/2 cup. Discard any thick stems.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and black pepper until well combined.
Combine the salad: In a large bowl, toss the carrot ribbons, chopped carrot greens, and parsley with the dressing until everything is evenly coated.
Garnish and serve: Sprinkle the salad with crumbled feta cheese (if using) and toasted sunflower seeds. Serve immediately or chill for up to 1 hour before serving.
Chef's Tips
- Carrot Greens Tip: Ensure the carrot greens are fresh and vibrant. If they are wilted or yellow, it's best to discard them.
- Dressing Variations: Substitute the lemon juice with apple cider vinegar or orange juice for a different flavor profile.
- Add-Ins: For extra crunch, add sliced almonds or walnuts instead of sunflower seeds.
- Make Ahead: You can shave the carrots and prepare the dressing a few hours in advance, but combine them just before serving to maintain freshness.
- Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. The greens may wilt slightly, but the salad will still taste delicious.
