Shaved Carrot Salad
A vibrant, ribboned salad bursting with color and bold flavor, this shaved carrot salad brings together the crisp sweetness of fresh carrots with the zesty brightness of lime and the earthy warmth of cumin and smoked paprika. Thin curls of carrot are tossed with a tangy, lightly spiced vinaigrette and balanced by fresh cilantro and the subtle heat of jalapeño. Crumbled cotija cheese adds a creamy, salty contrast, while toasted pepitas or avocado offer texture and richness. It's a refreshing yet bold dish—perfect as a side or light lunch, especially on warm days.
Prep time: 15 minutes
Serves 4-6
Serves 4 - 6
Ingredients
Dressing
3 tablespoons California olive oil
1/2 teaspoon kosher slat
1 tablespoon local honey
1 1/2 tablespoons fresh lime juice
½ tsp lime zest
½ tsp ground cumin
¼ teaspoon smoked paprika
Salad
4 -6 large organic shaved carrots
1/4 cup organic cilantro coarsely chopped
Directions
Whisk lime juice, lime zest, cumin, smoke paprika, honey, pepper, and salt in a medium bowl until honey dissolves. Slowly whisk in remaining oil until emulsified.
Peel and shave carrots lengthwise into ribbons with a vegetable peeler.
Toss carrots with dressing in a large bowl and fold in cilantro.
Taste and season with salt and pepper if necessary.
Cover and store at least one hour
Serve
Make it your own
Add !/4 raw pumpkin seeds or your favorite nuts before serving, step 6
2 tablespoons crumbled cotija or feta cheese (optional)
Optional toppings, step 4:
toasted pepitas (pumpkin seeds)
thinly sliced red onion
avocado chunks
Inspired by POSADA ALTA COCINA