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Shaved Carrot Salad with Olives and Parsley

Shaved Carrot Salad with Olives and Parsley

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This is a play on the classic Moroccan carrot salad. Instead of shredding, we shave the carrots into thin ribbons, then wilt them in the microwave before dressing them with olive oil, lemon and honey. When shopping, look for large carrots, as they’re easier to shave than small and slender ones. The sweet-savory flavor profile of the salad works especially well with roasted or grilled lamb or chicken.

Ingredients
  • 1½

    pounds carrots (4 or 5 large), peeled

  • ½

    teaspoon ground cumin OR ¼ teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 1

    cup pitted green olives OR black olives OR a mix, chopped

  • 2

    tablespoons lemon juice

  • 1

    tablespoon extra-virgin olive oil

  • 2

    teaspoons honey

  • ⅔

    cup lightly packed fresh flat-leaf parsley OR fresh mint, chopped

Using a Y-style peeler or a mandoline, shave the carrots lengthwise into long ribbons, rotating as you go; discard the cores. In a large, microwave-safe bowl, toss with the cumin, 1 teaspoon salt and ½ teaspoon pepper. Cover and microwave on high until wilted but still crisp-tender, 3 to 5 minutes. Toss with the olives, lemon juice, oil and honey. Let stand 15 minutes. Stir in the parsley; season with salt and pepper.