Shaved Carrot Salad with Olives and Almonds

Carrot? "yes please!". Carrot salad? And it’s “NO thank you!” well,... until this recipe came along. The colors and surprising patterns of shaved carrots give a beautiful dimension to this dish. You won’t be able to resist it. The texture is way better than the shredded version one (please no!) and the taste validates it all. It’s a sunny, happy, curly and crunchy salad; healthy and gorgeous.
It is great to make it with multicolored carrots if you can find some, but I am sure it will turn out pretty too in orange only! The ribbons will do the trick.

The original recipe calls for toasted cumin seeds, but my husband does not like to crunch on whole cumin seeds, so I just skipped it.

Bon Appétit!

Shaved Carrot Salad with Olives and Almonds

Adapted from Vegetable of the Day. Kate McMillan
serves 4

1 lb (500g) multicolored carrots, peeled, both ends trimmed
¼ cup (30 g) pitted green olives, chopped
¼ cup (30 g) almonds, toasted and crushed
1 tablespoon fresh flat-leaf parsley leaves, finely chopped
2 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
Freshly ground black pepper

Scale a prep all the ingredients.
You will need a vegetable peeler and a small bowl.

Holding the small (fine) end of a carrot and the vegetable peeler in the other hand, shave the carrots lengthwise. They will come out as ribbons, it’s super cute!
Display the shaved carrots in the serving bowl (or use a shallow dish, it will showcase the carrot colors)
In a small bowl, mix together the olive oil and lemon juice, season with salt and pepper. Set aside.
Sprinkle the chopped olives and almonds over the carrots.
Evenly drizzle the sauce over the salad. Add the chopped parsley and serve.


Since I originally posted this recipe I made this wonderful salad multiple times. I was not always lucky with multicolored carrots, and the results with the regular orange ones are as wonderful. I am keeping the parsley leaves whole... I find it to be prettier. :)