Spiced Shaved Carrot Salad with Ginger-Lime Vinaigrette Recipe
A vibrant and refreshing Spiced Shaved Carrot Salad featuring thin carrot ribbons tossed with a zingy ginger-lime vinaigrette, accented by toasted hazelnuts, fresh cilantro, and a hint of jalapeño for mild heat. This salad is perfect as a light side dish or a colorful appetizer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- ¾ pound carrots (about 3-4 large carrots, rainbow or any kind)
- ½ small jalapeño, diced (optional, seeds and ribs removed for less heat)
- ¼ cup cilantro, roughly chopped
- ¼ cup whole hazelnuts, unsalted
Ginger-Lime Vinaigrette
- 1 lime, zested and juiced (about 2 tbsp juice)
- ½ tsp fresh ginger, finely minced
- 1 small clove garlic, finely minced
- 3 tbsp extra virgin olive oil
- ¼ tsp ground coriander
- ⅛ tsp ground cumin
- Pinch of ground cardamom
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly cracked black pepper
- 1 tsp honey
Instructions
- Prepare the Carrots: Peel the carrots and then shave them into thin ribbons by pulling a Y-peeler along their length with steady pressure. Place these carrot ribbons into a large mixing bowl.
- Make the Vinaigrette: In a small jar, combine lime zest, lime juice, minced ginger, minced garlic, extra virgin olive oil, ground coriander, ground cumin, ground cardamom, honey, kosher salt, and freshly cracked black pepper. Seal the jar and shake vigorously until emulsified and well combined. Alternatively, whisk ingredients thoroughly in a small bowl.
- Taste and Adjust the Vinaigrette: Sample the vinaigrette and adjust salt and pepper as needed to balance the flavors perfectly.
- Toast and Prepare the Nuts: Heat a small dry skillet over medium heat. Add the whole hazelnuts and toast them for 3-5 minutes, shaking the pan frequently until the nuts are fragrant and slightly darkened. Remove from heat and roughly chop the toasted hazelnuts.
- Assemble the Salad: Add the diced jalapeño, ¾ of the chopped cilantro, and ¾ of the chopped toasted hazelnuts to the bowl of carrot ribbons. Pour in half of the vinaigrette and gently toss the salad using hands or tongs. Add more vinaigrette as desired, usually using all of it for full flavor.
- Garnish and Serve: Transfer the salad to a serving platter and sprinkle the remaining hazelnuts and cilantro on top for garnish. Serve immediately for a fresh and vibrant salad experience.
Notes
- For less heat, remove the seeds and ribs from the jalapeño before dicing.
- To toast hazelnuts evenly, keep them moving in the skillet and watch closely to prevent burning.
- The salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- Using rainbow carrots adds color contrast but any carrot variety works well.
