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Yellow Carrot Ribbon Salad

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.

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4 Responses to Yellow Carrot Ribbon Salad

  1. Stephanie, The Recipe Renovator March 27, 2013 at 7:40 am #

    I love carrot salads and this is so fresh and unexpected using yellow carrots. 🙂

    • Jeanne March 27, 2013 at 8:12 am #

      Thanks! I actually think yellow carrots are a little sweeter, don’t you?

  2. Laura @ Family Spice March 27, 2013 at 10:25 am #

    This looks perfect for Spring! I haven’t tried yellow carrots, but now I need to haunt my farmer’s market!

    • Jeanne March 27, 2013 at 10:57 am #

      Thanks, Laura – And yes, that’s where I got them. There was a really pretty display of the orange and yellow carrots – and I made a beeline straight for the yellow ones!

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