Whether you’re cooking for Easter, Passover, or just a lively spring meal, chances are you’re going to need a simple side dish. If you’re tired of the usual green lettuce salad, you should definitely give this sunny Yellow Carrot Ribbon Salad a try. The tangy lemon juice makes a nice contrast with the slight sweetness of the carrot ribbons. (Yes, it looks like pasta. But it’s made with carrots.) Don’t be surprised if a few little bunnies at your house come by asking for seconds.
Yellow Carrot Ribbon Salad
2 large yellow carrots
1 small bunch fresh chives, finely chopped
1 1/2 T. extra virgin olive oil
Juice of 1/2 lemon
Pinch kosher salt
Peel the carrots and then shave them into long thin slices (“ribbons”) with a mandoline. (Note: Although a mandoline is probably the better tool, we actually did this with a carrot grater: Hold the carrot flat on a cutting board and grate a thin slice of carrot with the grater traveling away from your hand.) Place the carrot ribbons in a bowl and add the chives, olive oil, and lemon juice. Toss gently to combine. Sprinkle with a pinch of kosher salt. Serves 4.