Best Shaved Carrot And Radish Salad With Herbs And Pumpkin Seeds Recipes

Heirloom Carrot and Radish Salad image

Provided by Aroma and Essence

Time 25m

Yield 4

Number Of Ingredients 12

5 large heirloom carrots, peeled
1 cup thinly sliced radishes
2 medium green onions, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon black sesame seeds
2 cloves garlic, finely chopped
1 medium lime, juiced
1 tablespoon honey
4 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
Pour dressing over vegetables and mix until everything is well coated.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.3 g, Fat 14.9 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 75.4 mg

Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds image

Provided by Louisa Shafia

Yield 8 servings

Number Of Ingredients 11

1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives

Steps:

Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
Do Ahead
Dressing can be made 5 days ahead. Chill in a resealable container.