Shredded Carrot Salad Duo. His & Hers.

HIS & HERS, carrot salads. If only everything in life was so easily accommodated.

He likes it spicy. Cayenne. Roasted cashews. EVOO. Extra tahini.
She likes it sweet, and sassy. Raisins. Extra lemon. Extra green. Plush hemp seeds.

This duo of carrot salads fits into my life quite nicely. The recipes are similar, but with a few subtle modifications I can customize each recipe to suit different tastes.

Try one or serve up both. Plate with some buttery avocado slices and fresh lemon for a super summer platter to brighten any dinner or lunch table…

The clean flavors of shaved or shredded carrot + celery infused with lemon, tahini, black pepper and vibrant parsley shine through in both salads.

His. Spicy and smooth. With an extra boost of cayenne pepper, a drizzle of extra virgin olive oil, extra tahini and a hint of nutty chopped cashews for some texture. An optional hint of smoked chili pepper spice.

Hers. Sweet tender raisins and an extra splash of maple syrup mingle with the tangy fresh lemon juice and alluring bright lemon zest. An extra dose of pillowy hemp seeds and parsley too.

Make it a meal. This salad is a wonderful side dish. I love it alongside a hummus pita (Spinach Hummus Pitas) – or any main dish using rustic beans like chickpeas or even some earthy lentils. Garlic hummus pairs perfectly with these flavors.

I served this salad alongside my sweet potato burgers. The baked patties with rustic beans and sweet potato paired nicely with the bright carrot and crunchy celery textures.

HIS.

HERS.

Shred, Grate or Shave? I was just feelin’ simple, so grabbed my easy hand peeler. You could use a box grater, mandolin shredder and even a fancy food processor. But I just grabbed my hand peeler and shaved the veggies into odd, long and wide, thin shapes. Worked for me!

Serving Size: These salads make about 4-5 cups total. Enough to serve 2-3 large portions of up to 6 smaller side portions.

Nutritional Facts (sweet version only) entire recipe contains:
Calories: 387kcal, Fat: 14g, Carbs: 61g, Protein: 12g, Fiber: 13g
Rich in vitamins A, C, potassium and iron.

Spicy Pepper Carrot Salad (His)
4 medium carrots, shredded or shaved
3 stalks of celery, shaved or finely chopped
3/4 cup flat leaf parsley, finely chopped (including stems)
1/4 cup roasted/salted cashews, chopped
2 Tbsp raw shelled hemp seeds
1 heaping Tbsp tahini
1 tsp extra virgin olive oil
1 tsp maple or agave syrup
5 dashes fine black pepper
3-4 dashes cayenne powder (to taste for heat)
2-3 Tbsp fresh lemon juice
1/8 tsp fresh lemon zest
salt to taste – a few pinches for me

Optional: smoky chili powder to taste (or a few splashes liquid smoke)

Sweet and Sassy Carrot Salad (Hers)
4 medium carrots, shredded or shaved
3 stalks of celery, shaved or finely chopped
1 cup flat leaf parsley, finely chopped (including stems)
2-3 Tbsp raisins, organic
2 Tbsp raw shelled hemp seeds
2 tsp tahini
2 tsp maple or agave syrup
4 dashes fine black pepper
1-2 dashes cayenne powder (to taste for heat)
3 Tbsp fresh lemon juice
1/8 tsp fresh lemon zest
salt to taste – a few pinches for me

Optional: 1/2 cup sweet onion, chopped or 1/2 cup apple, finely chopped

Also: avocado, sliced for garnish

Directions:

1. Clean your veggies well – scrub your carrots clean to remove any residue.
2. Shave, shred or grate your celery and carrot. Chop up your parsley and zest your lemon. Toss all these veggies with the lemon juice and pepper.
3. Add in the seeds and any other ingredients – depending on which version you are making. Toss well.
4. Place the salad in the fridge to chill and marinate for at least an hour. Store covered and eat within 1-2 days.

Serve with avocado and fresh lemon slices + fresh black pepper on top.

More Carrot Recipes (links below)

Carrot Mimosa: