Shaved Carrot Salad

Buttery pistachio and mint pesto, creamy goat cheese and paper-thin shaved carrots are the makings of our new favorite way to do summer veggies - a Raw Carrot Salad. We are simply obsessed with this crunchy, herbaceous, tangy totally delightful side dish.

Course Salad

Cuisine American

Keyword carrot salad, pesto, carrot top pesto, mint pesto

Prep Time 25

Cook Time 0

Total Time 25

Servings 1/2 cup portions

Calories 190kcal

Author Nicole

Cost $15

Equipment

1 vegetable peeler

Ingredients

5 large carrots, tops attached if possible (We use them for the pesto)
1/4 cup roasted pistachios + 2 tablespoons chopped for garnish
1/2 cup gently packed mint leaves
1/2 cup gently packed carrot tops leaves (See notes)
1 tbsp lemon juice
1 tbsp freshly grated parmigiano reggiano
2 tbsp olive oil
1/4 tsp kosher salt
1-3 tsp water
2 oz crumbled goat cheese (feta works too!)
flaked maldon sea salt for garnish

Instructions

Use a vegetable peeler to take the rough outer skin off the carrots. Peel the carrots from the thick side down and in the same place to create nice long carrot ribbons. Once you get to the end, discard (or eat) to avoid bulky pieces.
Add pistachios to a food processor and pulse a few times until they are roughly chopped. Add the carrot tops and mint. Pulse again until the herbs are chopped very finely. Add the parmesan, lemon juice and salt. Pulse until combined. With the mixer running, add the olive oil. Add 1-2 teaspoons of water until it becomes a dressing/loose pesto consistency. Season to taste with salt and pepper.
Add carrots to a bowl. Drizzle with the pesto/dressing. Toss until combined. Transfer half of the carrots to a serving platter. Sprinkle with half of chopped pistachios and dot with goat cheese. Cover with remaining half of the carrots. Sprinkle with remaining pistachios and goat cheese. Finish with a little bit of maldon salt.

Notes

*If you can not find carrots with the tops attached, swap out parsley for the tops.

Nutrition