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Spicy Carrot Ribbon Salad

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Serves 4

  • by from Fine Cooking
    Issue 121

Crushed red pepper gives this pretty carrot salad some heat, while coriander seeds and fresh parsley add a slight Middle Eastern flavor. Try it with dishes like braised lamb and chicken stew.

  • 1 lb. medium carrots (about 5)
  • 2 Tbs. fresh lime juice
  • Kosher salt
  • 1/2 small red onion, thinly sliced (about 1/2 cup)
  • 1 tsp. coriander seeds, crushed
  • 1/8 tsp. crushed red pepper flakes
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. extra-virgin olive oil

Peel the carrots, then shave them with the vegetable peeler into long, thin ribbons; you’ll have about 4 cups.

In a medium bowl, toss the carrots with 1 Tbs. of the lime juice and 1/4 tsp. salt and let sit for 10 to 15 minutes.

Meanwhile, in a small bowl, combine the onion with the remaining 1 Tbs. lime juice, the coriander seeds, pepper flakes, and 1/4 tsp. salt. Let sit for 10 minutes, then add to the carrots along with the parsley. Toss to combine, drizzle with olive oil, and serve.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): fat g 3.5; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 210; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

I was a bit hesitant about making this salad, so I made just one serving for myself. It's fantastic! Bright, fresh, crunchy and zesty. The lime juice goes very well with the carrots and does not overpower them at all. Will def. make the full recipe next time.

Fantastic. Loved this.

Fresh, zippy, and crunchy-- everything one would want in a winter salad. I got bored with making ribbons and just shredded the carrots in my food processor.

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