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Shaved Carrot Salad with Toasted Cumin and Cilantro Vinaigrette

Shaved Carrot Salad with Toasted Cumin and Cilantro Vinaigrette

By Dimitri DemopolousOctober 17, 2023

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

This carrot salad makes a beautiful presentation and, because it requires hardly any knifework, is a breeze to prepare. Shaving the carrots with a vegetable peeler creates lots of surface area to which the dressing can cling while also tenderizing the carrot. Choose large, thick carrots because they’re easier to shave than slender ones, and stop shaving when you reach the core, which can be very tough. When microwaving the carrot ribbons, take care not to overcook them; they should wilt but remain tender-crisp. This is a great accompaniment to roasted pork or chicken.

Ingredients
  • ½

    cup roughly chopped fresh cilantro stems, plus ½ cup lightly packed cilantro leaves, roughly chopped, reserved separately

  • 1

    jalapeño OR serrano chili, stemmed and seeded

  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons lime juice

  • 2

    teaspoons honey

  • Kosher salt and ground black pepper

  • 4 or 5

    large carrots (about 1½ pounds; see headnote), peeled

  • 1½

    teaspoons cumin seeds, lightly crushed

Step 1

In a blender, combine the cilantro stems, jalapeño, oil, lime juice, honey and ¼ teaspoon each salt and pepper. Process until mostly smooth, scraping the blender jar as needed, about 1 minute; set aside.

Step 2

Using a Y-style peeler, shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. In a large, microwave-safe bowl, toss the carrot ribbons with 1 teaspoon salt. Cover and microwave on high until wilted but still tender-crisp, 1½ to 2 minutes, stirring halfway through. Drain in a colander, then return them to the bowl.

Step 3

Add the dressing to the carrots, then toss. Taste and season with salt and pepper. Let stand for 15 minutes, tossing once or twice. Meanwhile, in an 8-inch skillet over medium, toast the cumin seeds, stirring often, until fragrant, about 3 minutes. Transfer to a small bowl; set aside to cool. Add the cilantro leaves and cumin seeds to the carrots; toss. Taste and season with salt and pepper.

Step 4

Optional garnish: Toasted sunflower seeds