Rainbow Carrot Salad

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.

How To Make A Rainbow Carrot Salad

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.

Rainbow Carrot Salad

• Author: Paige Adams
• Prep Time: 15 minutes
• Cook Time: –
• Total Time: 15 minutes
• Yield: Serves 2–4 1x

This crunchy and fresh rainbow carrot salad is tossed in a cumin-spiced lemon vinaigrette along with chopped pistachios, chives and scallions.

Ingredients

• 1 tablespoon fresh lemon juice
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 6 rainbow carrots, peeled
• 1/4 cup chopped salted roasted pistachios
• 1 tablespoon minced chives
• 1 scallion, thinly sliced

Instructions

1. In a small bowl, whisk together the lemon juice, cumin, salt, pepper and olive oil. Using a vegetable peeler, cut the carrots into long ribbons. Toss the carrots with the vinaigrette, pistachios, chives and scallions.

• Author: Paige Adams
• Prep Time: 15 minutes
• Cook Time: –
• Total Time: 15 minutes
• Yield: Serves 2–4 1x