This crunchy and fresh rainbow carrot salad is tossed in a cumin-spiced lemon vinaigrette along with chopped pistachios, chives and scallions.
My closet and my pantry have two very different color schemes.
On one extreme: I am an interior designer who works at an architecture firm. I tend to stick to the unofficial uniform of black and gray.
It’s been this way for so long that I don’t think I look good in anything other than cool, dark neutrals anymore.
When I wear the one of the few pieces of colored clothing that’s still hanging in my closet, I just don’t feel like me.
Obviously, I’m a creature of habit, so it makes it easy to stick to a mostly black wardrobe. You might think that sounds kind of boring, but I really love my color palette.
On the flip side, when I shop for cooking ingredients, it’s the complete opposite of my wardrobe. I can’t get enough brights.
The more saturated the better!
In my opinion, it’s the measure of a healthy meal when your plate is multi-colored with lots of fruits and veggies.
That’s why I am always on the lookout for ingredients in unusual hues whether cauliflower or carrots.
Don’t get in my way when I’m shopping at the grocery.
As I was multitasking, studying my list and pushing my cart, I nearly cut off someone when I spotted rainbow carrots across the produce department.
I tossed the carrots with pistachios, chives and scallions in a cumin-spiced vinaigrette. I was everything I would ever want in a crunchy salad.
In the moment I didn’t know what I would make with the carrots, but I just and to have them.
I still get giddy when I find purple and white carrots in addition to orange even though they have become more common.
Turning on the oven crossed my mind, but I decided to keep things raw.
I made a crunchy rainbow carrot salad by peeling them into ribbons. It helps to use a Y-peeler to get good ribbons.
First, I whisked together a lemon vinaigrette with ground cumin. Carrots and cumin are a great pair.
Then I tossed the carrots ribbons with the vinaigrette, scallions, chives and chopped pistachios.
PrintThis crunchy and fresh rainbow carrot salad is tossed in a cumin-spiced lemon vinaigrette along with chopped pistachios, chives and scallions.
Looks beautiful! Can you share what brand of your spiralizer?
For this salad, I actually used this Y-peeler: https://www.amazon.com/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU. I do have a spiralizer. After a lot of research, I bought the Paderno Collapsable 3-blade spiralizer, and I’ve had good luck with it so far. https://www.williams-sonoma.com/products/paderno-collapsible-3-blade-spiralizer/
This is gorgeous! Anything that shows off rainbow carrots gets me excited. And I love the addition of the pistachios. I’ll definitely be trying this!
-Allison
I love pistachios, too!!!