The sweetness from the raw carrots pairs well with the slightly tart pomegranate molasses and the subtle heat from the crushed red pepper. The beauty of rainbow carrots is captured perfectly in a shaved salad, and little sparkly red pomegranate seeds adorn it like jewels. Large multicolored carrots can be found in 2-pound bunches or bags at many supermarkets, and you’ll certainly find them at the farmer’s market. This salad tastes the same with regular carrots, too. Shaving the carrots is easy: after you peel the dirty outer layer from the carrot, just keep peeling long fresh strands into your salad bowl.
4 scallions, thinly sliced
3 tablespoons apple cider vinegar
1 tablespoon pomegranate molasses or honey
1 teaspoon crushed red pepper
1 teaspoon kosher salt
5 tablespoons olive oil
1½ pounds multicolored carrots
¼ cup chopped roasted, salted pistachios
¼ cup pomegranate seeds
Sat fat 2.78g
How to Make It
Whisk together scallions, vinegar, pomegranate molasses, crushed red pepper, and salt in a large bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
Using a vegetable peeler or mandoline, shave carrots into long ribbons. Add to bowl with dressing and toss to combine. Top with pistachios and pomegranate seeds.
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