Serves 5
25 min
Sunburst Carrot Salad
Recipe GLPR3c5acc6f4508e1
A vibrant, quick raw carrot salad featuring tender spring carrots shredded into ribbons and tossed with zesty lemon, fresh cilantro, toasted green pumpkin seeds, and a hint of serrano heat. This colorful dish celebrates Latin American flavors and comes together in just 25 minutes.
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Ingredients
2 bunches spring carrots, peeled and julienned or shredded into thin ribbons
3 tablespoons extra-virgin olive oil
Fine sea salt to taste
1 serrano chile, deveined, deseeded, and minced
1 Zest and juice of 1 lemon
1 cup fresh cilantro, chopped
1 cup green pumpkin seeds (pepitas), toasted
Directions
Peel the spring carrots and, using a vegetable peeler, mandoline, or sharp knife, cut them into thin ribbons or julienne strips. Place the shredded carrots in a large bowl.
Drizzle the extra-virgin olive oil over the carrots and sprinkle generously with fine sea salt. Toss gently to combine.
Prepare the serrano chile by removing the vein and seeds, then mince finely. Add to the bowl of carrots.
Add the lemon zest and fresh lemon juice to the salad and mix thoroughly.
Fold in the fresh chopped cilantro until evenly distributed throughout the salad.
Top with the toasted green pumpkin seeds and serve immediately for best flavor and texture.
