Shaved Carrot Salad
20m prep 0s cook 20m ready
4 to 6 servings This salad is a beautiful tangle of carrots, sweet fennel, and crisp radishes, all tossed with a tangy, bright-green yogurt dressing. For even more color, use rainbow carrots. You will have carrot “cores” left over, which can be saved for stock making, reserved for use in soups or stir-fries, or eaten as a cook’s snack.
Ingredients
- 1 Herbed Yogurt Dressing (opens in new tab)
- 1 pound medium carrots
- 4 radishes, thinly sliced
- ½ fennel bulb, thinly sliced
- (½ cup crumbled feta)
- Minced chives or parsley or cilantro leaves
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 Herbed Yogurt Dressing
- 1 pound medium carrots
- 4 radishes, thinly sliced
- ½ fennel bulb, thinly sliced
- (½ cup crumbled feta)
- Minced chives or parsley or cilantro leaves
Let's Cook
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Step 1.
Prepare: Herbed Yogurt Dressing
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Step 2.
Using a vegetable peeler, cut into long, thin ribbons, rotating them with each stroke: 1 pound medium carrots
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Step 3.
Transfer the carrot ribbons to a large bowl, along with: 4 radishes, thinly sliced; ½ fennel bulb, thinly sliced
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Step 4.
Toss with enough dressing to lightly coat everything and transfer to a serving dish. Sprinkle with: (½ cup crumbled feta); Minced chives or parsley or cilantro leaves
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