Shaved Carrot Salad with Pistachio and Pomegranate Vinaigrette

The secret of fortune is joy in our hands.
Ralph Waldo Emerson
I got lost in the colors of these carrots today. It’s so amazing how roots, grown in the brown earth, can have such vibrant colors.  One of the joys of being in the kitchen is seeing and experiencing the incredible beauty and essence of nature. Of grown things. And somehow, being here, paying attention  to them for just a few moments at the end of the day, refreshes and restores, clearing the mind.


This simple Moroccan inspired carrot salad is a joy to make. Patiently, shave colorful carrots into paper thin ribbons, using a vegetable peeler.  Let this be the one time today, that you don’t rush. Think of each carrot as a precious little life. Honor them. Dress them with fragrant, floral pomegranate vinegar, a little olive oil, salt and pepper.  Toss in fresh mint, crushed roasted pistachios and chopped scallions. Finish with toasted caraway seeds and chill until ready to serve. The vinaigrette tenderizes the carrots gently, while still leaving them a little crunchy.  Vegan, raw, and gluten free – this salad is not only tasty, it’s healthy and refreshing.

If you like this oval serving bowl….it is available to purchase at our new store, called Bowl and Pitcher.

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Shaved Carrot Salad with Pistachio and Pomegranate Vinaigrette
by June-1-2014
A Moroccan inspired salad with shaved carrots, pistachio, mint and pomegranate vinaigrette
Ingredients
1 lb peeled carrots ( multi colored are very pretty, but orange are fine too.)
3 T pomegranate vinegar
2 T olive oil
½ tsp salt
Cracked pepper
1 tsp sugar
¼ C chopped roasted pistachios
¼ C chopped fresh mint
1/4 C chopped chives or scallions
Sprinkling of toasted Caraway Seeds or Cumin Seeds( optional, but delicious!)

Instructions:
Peel the carrots. Using a vegetable peeler, shave each carrot into long paper thin strips. Place carrot shavings into a medium bowl. Add the rest of the ingredients and toss well to coat. Chill until ready to serve.

Details

Prep time: Cook time: Total time: Yield: 2-4

Comments

  1. says

    This. This will totally be my weekend refrigerator salad- the one I absolutely dive into all.weekend.long. But edamame instead of pistachios. It looks amazing.

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