There are things better things to do with shredded carrots. Things that are less jiggly, and frankly, less rude. This carrot salad fits the bill. It’s hearty, sweet and spicy, salty and crunchy, durable enough to last a few days in the refrigerator, and just generally polite… not rude at all.
This recipe comes from Sara Forte’s brilliant salad-brain. You know Sprouted Kitchen? Beautiful, whole, and healthy food (and a really cute baby, too). The new Sprouted Kitchen book Bowl Spoon is a tasty collections of breakfast bowls, salads, and sides that are elevated, healthful, but still totally comforting.
Tracy made Beet Avocado Poke Bowls from the book. The beets are gorgeous.
This salad calls for a good amount of chopping, slicing, and dicing. It’s kitchen therapy. Take your time and don’t fight it.
Carrots should be grated fresh. Those bags of pre-shredded carrots… no good. Sad and dry.
Garbanzo beans for girth and protein. Dates for perfect sweetness. Cilantro, pistachio, green onions, and lime: a green theme.
Carrot and other salad bits are tossed together while the dressing ingredients are whisked together.
Cumin, turmeric, nutmeg, and red pepper flakes for Moroccan flair.
This is how a salad comes together. Just a toss.
Crisp and crunchy. Totally full of lime and spice. Beans are filling and carrots are sweet and crunchy. It’s a really well-balanced salad. It’s great to make and store in the fridge for easy lunching and light dinnering. If you’re like to me though… you’ll eat it all in one day. It’s that good.