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I find some of my favorite recipes when I’m least expecting it.
I was in a waiting room casually flipping through a Real Simple magazine until I saw this recipe! The colors were so beautiful, I had to make it. Long carrot ribbons, tossed in a tangy vinegar dressing, topped with a crunch of pistachio. A great alternative to the everyday salad.
Often, I’m blinded by repetition. Take the average salad for example: toss some lettuce in a bowl, add cucumbers, croutons, and dressing. It got so boring and I only ate it because I knew it was healthy. Then I started seeing recipes for ‘salads’ but there was no lettuce. Duh, why didn’t I think of that? Salads are made up of any vegetable not strictly lettuce.
The key to a great homemade salad (whether your using lettuce or a different vegetable) is the dressing. Homemade dressings are underrated. And they are so easy! All you need is a little oil, vinegar, spices, and you’re good to go! This dressing is a little bit tangy and the crushed red pepper gives it a hidden spice.
The recipe calls for shaving the carrots with a vegetable peeler. Being too lazy to grab my spiralizer, I thought this was a great idea! Five minutes later, I was still peeling the same carrot…so, instead of losing my mind, I switched to slicing the carrots in thin coins (must faster than peeling). At the end, I really liked the texture from a mix of shaved and sliced carrots. You can also cut the carrots in thin matchsticks. Whatever you find easier.
If you’re feeling adventurous, you could even mix up the dressing. A lemon dressing would also be a great alternative!
What’s your favorite type of salad to make?
Raw Carrot Ribbon Crunch Salad
thinly sliced carrots tossed in a tangy vinaigrette and topped with toasted pistachios
- 11/2 pounds carrots, rainbow or orange
- 4 scallions, sliced into 1/8 inch rounds
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 5 tablespoons olive oil
- 1/4 cup chopped & toasted pistachios
- Thinly slice carrots, vertically (using a vegetable peeler / mandoline) or horizontally (into thin coins). Place in a large bowl.
- In a small bowl, make the dressing. Mix scallions, vinegar, honey, red pepper, salt, and olive oil.
- Drizzle dressing over carrots and mix until evenly coated.
- Top with pistachios.
images & text © North Coast Eats
adapted from Real Simple