Shaved Carrot Salad with Pickled Shallots & Fresh Herbs

The avocado is a creamy contrast to the crisp carrots, a whole lemon and sumac-pickled shallots add a refreshing tartness, and a jalapeño brings a kick you don’t often get in salads. For a heartier salad, add French green lentils, chickpeas, or white beans, or double the avocado. Toss in some toasted almonds or Crispy & Crunchy Things from chapter 5, and/or serve over a bed of Lemon Tahini Sauce (page 197) for extra richness.

SERVES: 4

INGREDIENTS

• 1 large shallot, sliced as thinly as you can (a mandoline helps)
• 3 tablespoons best-quality champagne vinegar, white wine vinegar, or red wine vinegar
• 1 tablespoon sumac (for extra-bright lemony flavor; omit if you don’t have it)
• Fine sea salt and freshly ground black pepper
• 1 pound (455g) carrots (use rainbow carrots for the prettiest presentation)
• 1 large lemon
• 1 loosely packed cup (12 to 14g)
• fresh cilantro leaves and tender stems, finely chopped
• 1 cup (16g) fresh mint leaves, finely chopped
• ¾ loosely packed cup (9g) fresh flat-leaf parsley leaves, finely chopped
• 6 scallions, sliced very thinly on a bias
• 1 jalapeño pepper, sliced as thinly as possible (remove membranes and seeds for mild heat)
• 1 tablespoon pure maple syrup
• 3 tablespoons best-quality extra-virgin olive oil
• 1 large avocado (or 2 small), diced or thinly sliced

METHOD

1. In a small bowl, mix the shallots, vinegar, sumac, and a pinch of salt with your hands. Macerate for 15 to 30 minutes while you prep everything else.

2. Using a Y-shaped vegetable peeler, peel the carrots vertically in ribbons until you get to the point where you can’t peel anymore (laying the carrot flat on a cutting board helps you get more ribbons). Save the inner pieces that can’t be ribboned to quick pickle (see page 168) or for snacks.

3. Zest the lemon. Now, using a paring knife, peel the white pith and remaining skin; discard. Chop the peeled lemon flesh into small pieces, discarding the seeds and fibrous white membranes.

4. In a serving bowl, combine the chopped lemon, lemon zest, fresh herbs, scallions, and jalapeño. Add the carrot ribbons and pickled shallots and sprinkle with a pinch or two of salt.

5. In a small bowl, whisk together the maple syrup and olive oil and season with a pinch or two of salt and pepper. Drizzle on the salad and toss gently. Add the avocado and toss very gently. Taste, adding salt and pepper as needed.
   
   

INGREDIENT NOTE: Carrots are usually good year-round but best from late spring through late fall. If yours are very sweet, you can skip the maple syrup or use less of it.

TIP: You can also pulse the herbs, scallions, and jalapeño in a food processor until finely chopped. It’s less gorgeous but quicker.

EASY VARIATIONS: Replace the cilantro with more parsley or mint. Add chopped oranges or a thinly shaved apple or beet for a little sweetness; if fresh peas are in season, they’d be lovely here.

From BIG VEGAN FLAVOR by Nisha Vora, published by Avery, and imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright 2024 by Nisha Vora.