This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates (you can almost feel the antioxidants at work!). I peel the carrots into thin ribbons so they crisp up and curl after a short soak in ice water. For even more beauty, try different colors of carrots.
I like Y-shaped peelers because of their super-sharp blades and easy-to-grip handles. To peel fresh ginger quickly and easily, use the tip of a small spoon to scrape away the skin.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
Step 2
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
Step 3
Top the salad with the remaining almonds and dates and serve.
Recipe notes
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