- Dish type
- Vegetable salad
- Carrot salad
Carrots are shaved with a vegetable peeler and tossed with olive oil, rice vinegar and cumin to make a simple, delicious salad.
2 people made this
- 1 bunch rainbow carrots
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cumin
- salt and freshly ground black pepper to taste
- 2 spring onions, sliced
MethodPrep:15min ›Ready in:15min
- Using short strokes with a vegetable peeler, shave carrots into thin shavings about 5cm long.
- Whisk olive oil, rice wine vinegar, lemon juice and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with spring onions.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
Absolutely delicious for how simple it was. First time I made as is and I found it needed way more citrus and less oil for my tastes (granted a "bunch" of carrots is pretty vague so keep that in mind)! Still super good. Next time I added red wine vinegar, fresh dill and garlic... phenomenal!! Also thought it was even better the next day so making it ahead of time for a party might be a good idea. Going to try it greek style next with oregano, lots of garlic and some crumbled feta...possibilities are endless!-02 Jan 2019
Yum, love this salad! I added lime juice instead of lemon as that's what I had on hand, and it was delish! I can see orange juice working in this wonderfully too. The hint of cumin gives it that warmth and depth of flavour. It went great as a side with herb roasted chicken and potatoes and of course it's a beautiful salad to look at! I will make this again for sure.-16 Aug 2015
Easy salad with ingredients i have. Cumin was very mild but flavorwise not stupendous. I would make it again though-07 Aug 2015
Shaved Carrots with Charred Dates
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.
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Add to menu
- 1 pound carrots, peeled and thinly julienned
- 2 cups thinly sliced lacinato kale (2 ounces)
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons hempseeds
Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.
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Shaved Root Vegetable Salad
- Quick Glance
- Quick Glance
- 25 M
- 25 M
- Serves 4 to 6
Ingredients US Metric
- For the shaved root vegetables
- 1 bunch radishes, peeled
- 2 bunches baby carrots, peeled
- 1 bunch yellow or red beets, peeled
- 4 baby pattypan squash (optional)
- Sea salt and freshly ground black pepper
- For the shallot vinaigrette
- 1 tablespoon chopped shallots
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- For the shaved root vegetable salad assembly
- 3 thin slices pancetta
- 2 cups peppery greens, such as arugula
- 1/2 cup shaved Pecorino Romano or Parmesan
Using a mandoline, handheld slicer, or vegetable peeler, thinly slice the radishes, carrots, yellow beets, and pattypans, if using, into a bowl. If using red beets, shave them into a separate bowl. Season with salt and pepper.
In a small bowl, stir together the shallots, mustard, and lemon juice. Whisk in olive oil until emulsified. Season with salt and pepper and stir in the parsley.
In a skillet over medium heat, fry the pancetta until crisp, turning as needed, 4 to 6 minutes. Drain on paper towels. Finely chop.
On a serving platter, arrange the greens. Drizzle with a little vinaigrette.
Add some of the vinaigrette to the vegetables, including the red beets, and toss to coat.
Arrange the root vegetables on the greens. Sprinkle the pancetta over the salad and finish with shaved cheese.
WHAT YOU NEED TO KNOW ABOUT HOW TO SWAP IN OTHER ROOT VEGETABLES
Feel free to swap in whatever root vegetables you might have in your fridge. Fennel, kohlrabi, parsnips, and the increasingly popular (and common) Japanese white turnips are all welcome here.
Recipe Testers' Reviews
Refreshing is the term I'd use to describe this salad. The family loved it.
I used 2 kohlrabi, 2 golden beets, 2 candy stripe beets, 1 small fennel bulb, 4 small radishes, and 2 medium carrots. I used a mandoline to thinly slice each of the vegetables after peeling, and a spinach and arugula mix for the greens. The vinaigrette is simple to pull together.
It served more than 4 as we got 6 generous servings out of it. Even better that there’s more to enjoy.
We had gotten a bag of lovely baby beets from our CSA this week so I was drawn to this shaved vegetable salad! The flavor combination of the crisp bacon, the freshly shaved vegetables, along with the salty taste from the Pecorino Romano cheese was out of this world. I loved the tang of the vinaigrette as well. This was an impressive salad in terms of presentation and overall taste!
The other vegetables I used in the salad included turnip, fennel, watermelon radishes, and carrots, which I shaved very thinly with my mandoline. I did not have the baby variety of any of the vegetables, but I think the ones I used were mighty tasty. This colorful salad was delicious and very healthy. I served it over arugula and actually cooked bacon instead of pancetta, just because I already had some bacon at home. (I actually put it on a baking sheet and baked the bacon. Less cleanup this way!)
I would like to try this salad again, maybe with goat cheese instead of Parmesan or Pecorino?
Salads usually are a side at a meal and are mostly ho hum. They don't spark a part of our dinner conversation.
But this dinner salad made with root vegetables placed on top of the usual salad greens? The first thing my family noted was how colorful it looked and how the root vegetables were abundant. Fragrant whiffs came from the dressing and were complemented by the cheese.
Everything was available in our store except for the pattypan squash, rather than omit I decided to use a different summer squash, zucchini. I loved the addition of the pancetta for its salty quality and want to make with the other Italian favorite prosciutto.
Shave or cut your vegetables very thin and enjoy all the flavors this salad offers for a winter vegetable salad.
I'm always looking for new ideas for salads and thought this recipe sounded very simple and good. It was a very lovely salad and VERY BEAUTIFUL when plated. This is surely a keeper.
I used carrots, kohlrabi, and red beets. I would have loved to use white turnips, however, for some reason the store was out of them.
The shallot vinaigrette was very good. The fresh parsley gave the dressing some nice color. I fried the pancetta in a small saucepan (no need to dirty a large fry pan). Burns fast so I stayed by the stove until it was done.
I plated the salad with a mix of organic baby spring greens, topped with vegetables, and finished with shaved Parm and the bits of crisp pancetta. Loved the crispy and salty pancetta with the salad.
This is a nice change from the standard green salad and one that works well now that it’s winter. My testers really liked the sweet vegetable taste combination with the salty pancetta and Parmesan and peppery greens. The shallot and mustard in the dressing gave the salad another layer to savor. The beets just livened it up with their red strips. Visually the salad was very pretty and interesting looking.
The only negative is using the vegetable peeler. I couldn't find my mandoline so peeling by hand took forever. I think the large holes of a grater would work just as well. This is not a last-minute salad--you should get the vegetables and pancetta done ahead of time. But we felt it was well worth the work.
I loved the layers of texture, flavours (the salty and sweet) and the pepperiness of the mustard vinaigrette complements the greens beautifully. A well executed salad. It is definitely a pleasant change from the usual salads.
What a delightful winter salad! Our good friend has been digging what is left of his root vegetables and he had a bumper crop. Needless to say, I didn't refuse his offer of 2 large bags of yellow, red, and orange carrots as well as turnips and beets.
I already had on hand just the right amount of pancetta and the greens so this seemed like a natural to make. I used the above mentioned vegetables and did shave a little bit of Korean radish to add some more zip. I didn't use the squash.
The vinaigrette is wonderful. Something about adding shallot that just gives it a little boost. That, along with the pancetta and cheese made these veggies sing! Can't wait to try this with fennel or kohlrabi.
Elizabeth and Lena Alvarez
This is a stunningly beautiful salad, a rainbow of a presentation, delicious and satisfying. We used a mandoline to slice fennel, carrots, turnips, and beets.
We started by putting the pancetta on to fry over low heat for about 15 minutes while we prepared the vegetables. Just as described, everything came together in 25 minutes. Served the salad with an excellent bread and fine cheese from Spain. We are super glad that we made this dish and the whole family loved it.
This recipe was a definite YES. Extremely easy to make and even faster than it says if you shave the vegetables in a food processor.
Apart from looking like an absolutely gorgeous salad with vibrant colors, the taste was simply magnificent. The crunchiness of the vegetables, the dressing, everything about this recipe is a winner. Also, it tastes just as good without the cheese in case you do not want to add it.
HUNGRY FOR MORE?
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
How to Prepare Raw Fennel
To prepare the fennel for this recipe, simply slice off the stalks and wash the bulb. You will only shave the bulb with a vegetable peeler, since the stalks are usually bitter. It&rsquos really useful to keep the bulb intact and not cut it into smaller pieces. This makes it easier to shave.
As for those pretty little green wisps on the stalks, they&rsquore called fronds. And you can keep those to sprinkle on top of this Shaved Fennel Carrot Salad before you serve it.
APPLE CIDER VINEGAR
In this recipe I used STAR’s brand new Unfiltered Organic Apple Cider Vinegar which is made with organically grown apples, and it is a perfect way to add delicious flavor to any salad, including this Red Cabbage and Carrot Slaw.
Mix mint, pomegranate juice, honey, Harissa Seasoning, salt and pepper in a large bowl. Gradually add oil, while mixing with wire whisk until well mixed. Set aside.
Trim carrot ends. Slice each carrot lengthwise into ribbons with a vegetable peeler or mandoline. Toss carrots with 1/4 cup prepared dressing in medium bowl. Stir in pistachios and cranberries.
Arrange arugula on serving platter. Drizzle with remaining dressing and top with carrot mixture. Sprinkle with feta before serving.
Shaved Carrot Salad with Roasted Chili Pepper Dressing
I could literally feel the seasonal depression woes leaving my body with every minute past 6pm that it was light out yesterday. Walking on the bike trail without a jacket, cutting back hydrangea & rose bushes and seeing actual buds on the branches, and eating my first cherry dipped vanilla cone of the season might also have helped.
I&rsquom choosing to ignore the 10 day forecast which is apparently just teasing us northeasterners with mid-50 degree temps before plunging back into arcticness later this week and making all things spring in my kitchen.
I don&rsquot really know if carrots are even a spring thing actually. But in my 10 year old mind they make me think of bunnies and therefore the Easter bunny and that&rsquos how we get to spring with them.
I got blindsided with another cold (that&rsquod be 2 head colds in the span of 13 days in case you&rsquore counting) at the end of last week and it was no joke. By Friday morning I was saying screw you to the elderberry, tea & honey, raw garlic adventures and dragging my sick butt to the urgent care down the road in about 10 inches of unplowed snow. I have a lot to be thankful for in life but Friday morning it was an SUV, antibiotics and reasonable health insurance.
So while the meds kicked in within 24 hours, Ulysses and I once again (for the 3rd out of 4 weeks now) got to spend our 2 days a week together sleeping in separate bedrooms and I was left with a head that felt like it was floating about 15 feet above my actual body unable to smell or taste a thing, which is the sole reason this salad has chili peppers in it. It might be the only good thing that came of this sickness.
Unable to taste pretty much anything unless I blow my nose after each bite (a slightly disgusting proposition while at the dinner table), I decided this salad needed serious spice to help the chances.
And it worked. Those little peppers are no joke. Minced up with ginger and coconut oil they were the perfect dressing addition for my stuffed head.
If you don&rsquot like spice (or don&rsquot have a head cold), proceed with caution. That is all.
This Shaved Carrot and Charred Date Salad Will Make You Ditch Lettuce for Good
Every meal deserves a stunning centerpiece, but vegetables rarely get the glory. I get it: There’s something about a prodigious hunk of meat or platter of jeweled rice that feels festive in a way that spinach and kale simply do not. Still, I’m a vegetables-first kind of cook, which means I’m constantly searching for a high-impact dish that also helps me hit my RDA. So when I heard about this new shaved carrot and charred date salad, it was basically like finding my salad Holy Grail. And yes, I realize how lame that sounds.
Take it from a true salad obsessive: This recipe is fancier and more flavorful than any of its siblings. That’s because it’s built around a base of tender-but-crisp shaved carrots, which look striking and soak up a punchy citrus dressing like a pro. Time to break out your mandoline (and finger guard!) or practice your knife skills.
The second key component of this salad is citrus. Grapefruit or blood oranges would both work great here, but I went with deep purple blood oranges for a heady contrast to my orange carrots because I’m a sucker for aesthetics. After cutting the flesh off the core in lobes (a cheff-y technique called “supreming” that’s much less fussy than it sounds), I squeezed out some juice to build a zingy, bright dressing and fortified it with unseasoned rice vinegar for a little extra kick.
While the carrots hung out in their citrusy bath, I moved on to the final fancy component: the blackened dates. It’s just a bit of simple charring, accomplished in a hot cast iron skillet, but the key part here is to wait until they’re cool before popping out the pits and tearing the sticky fruit into bite-sized pieces. (Learn from my mistakes and save your fingers the pain!) Then sprinkle some tarragon on top of the whole thing, because you’ve come this far.
All together, this salad is a whole lot more than the sum of its parts. There’s something about the combination of crunchy carrots, soft charred dates, and a tangy-sweet citrus dressing that feels much more complex than any raw vegetable deserves to be. It’s a kaleidoscope of color and flavor that goes toe-to-toe with any hearty main—and leaves limp lettuce in the dust.