Dressed Ribbon Carrots
I use a mandoline slicer (and wear a cut-resistant glove) for this recipe. If you don’t have one, you can use a vegetable peeler for similar results!
Servings: 4 Servings
- 1 lb rainbow carrots peeled and ends trimmed
- 1 large shallot peeled and ends trimmed
- 5 tbsp apple cider vinegar
- 4 tbsp olive oil
- salt and black pepper
- 1/3 cup toasted chopped pistachios
- 1/2 cup pomegranate seeds (from 1 large pomegranate)
- 2 tbsp thinly sliced mint leaves
Set your mandoline slicer on a setting that thinly slices your carrots, but doesn’t slice them so thin that they lose their crunch (you can experiment with this a bit.) Slice the carrots into ribbons by running them gently across the blade lengthwise with your palm, keeping your hand flat. (If you don’t have a cut resistant glove, consider using a vegetable peeler instead or purchasing 2 lbs carrots and shaving each one down only halfway. Your hands are important, and you can use the leftover carrot pieces for something else.) Slice the shallot thinly lengthwise on the mandoline as well. Place the shaved carrots and shallot in a large bowl and cover with cold water and a few ice cubes. Refrigerate 30 minutes.
Drain the carrots and shallot well and gently wrap in clean kitchen towels to dry a bit further.
In a small bowl, whisk together the apple cider vinegar and olive oil until emulsified and season with salt and pepper.
Toss the carrots and shallots with the dressing, and season with salt and pepper to taste. Serve topped with pistachios, pomegranate seeds, and mint. Enjoy right away!