Marrakesh-Carrots-4-e1431318176923
Marrakesh-Carrots-4-e1431318176923

At last week's market, a customer came up to the register with a handful of carrots and onions, along with a bunch of mint. I assumed she was picking up staples for her kitchen, but she quickly corrected me. She was selecting ingredients for "an amazing carrot salad."

The salad in reference, called Marakesh Carrots, comes from Sara Forte's Sprouted Kitchen via the excellent blog, Joy the Baker [pictured at left].

With the hot summer sun in full swing, it's the perfect time to experiment with new salads (like the kale salad I posted last week). And this customer's rave review reminded me of the multitude of ways carrot can replace lettuce as the base for a salad.

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IMG_7555

Shredded carrots (which can be done by hand with a stand-up grater or in a food processor with a grater setting) make a great change of pace for salads. Carrots' sweet and mild taste allow you to build layers of flavor and take the salad in all sorts of directions.

Try mixing up your shredded carrot with these different salad combos:

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IMG_8531
  • edamame (soy beans, which can be purchased in the frozen food aisle), minced ginger, crushed garlic, sesame oil, rice wine vinegar, soy sauce
  • shredded beet (great color combination!), toasted almonds, golden raisins, olive oil, fresh parsley, olive oil, cumin
  • couscous, parsley, red onion, cucumber, mint, olive oil, lemon juice makes a great tabbouleh

Tried something else? Let me know your favorite shredded carrot salad in the comments below.

PS: I can't mention carrots without a quick reminder to readers that you can eat the carrot tops, too (they're often used in pesto). More on this topic to come!