WEEKDAYS 1e|12c|p

Shaved Carrots

Clinton Kelly, Carla Hall
Servings: 2
0 to 15 min

Clinton's Shaved Carrot Salad is all kinds of simple!

  • Ingredients
  • step-by-step directions
Shaved Carrots
  • 1 1/2 pounds carrots (rinsed, peeled)
  • 1 teaspoon honey
  • 2 limes (zested, juiced)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 shallot (peeled, minced)
  • 1 fresno pepper (seeded, thinly sliced)
  • 1/2 cup mint (leaves only, torn)
  • 1/4 cup pistachios (toasted)
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper (to taste)
  • Using a vegetable peeler, peel the carrots into long ribbons and set aside.
  • In a large bowl, whisk together the honey, lime zest and juice and olive oil. Season with salt and pepper.
  • Stir in the shallot and fresno pepper. Fold in the carrots and mint and top with the chopped toasted pistachios.
  • To Toast Pistachios: In a medium sized skillet over medium-low heat spread pistachios in an even layer and toss occasionally for 5-6 minutes until golden brown and fragrant. Allow to cool and roughly chop.
  • Tip: If your local market doesn't carry fresno peppers, substitute with jalapenos!
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