Admittedly, my favorite vegetable during this season is the sweet potato. I’ve said it a million times before, and it will be a statement that remains on repeat. They are usually my favorite tuber to play with during the fall. That being said, there’s no sweet potatoes in this recipe. It’s time to switch it up, right? Today, I am sharing a simple recipe featuring my second favorite orange vegetable–carrots. They’re sweet, crunchy and versatile. And best of all, they’re pretty. Especially if you explore all of the colors.
When I was younger, my first taste of a carrot salad was the mayonnaise-based version with raisins. You know that salad. It’s the one they have at old-school cookouts, the grocery store deli or cafeteria-style restaurants. This salad is everything opposite of that. First of all, this salad pops with color–white, purple, yellow and orange. Borrowing an idea from a friend, the carrots are shaved and roasted, which amps up their natural sweetness. Then, everything’s tossed in a lightly sweet, salty and spicy dressing. Serve the salad alongside a little protein for a substantial and flavorful meal.
Speaking of protein, I served this carrot salad with pan seared, Thai-spiced salmon from Rebel Fish. Each ocean-farmed, skinless fillet is an individual serving size that promises to put dinner on the table in 90 seconds…if you use the microwave. I’m all about the stovetop/oven method with my salmon. A fast, sizzling sear, followed by a few minutes in a hot, hot oven. Although these fillets are skinless, they are fresh, never frozen, and flavorful. Out of all six flavors, Thai Chili, Barbecue and Cajun Blackened were top of the list. Thai Chili’s seasoning packet was a mix of powdered coconut milk, chilis and lemongrass, which paired well with the carrot salad.
What would be your favorite pairing for this salad?
- 5 medium mixed color carrots, peeled and shaved
- 1 tablespoon grapeseed oil
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 1 teaspoon fresh lime juice
- 1 teaspoon sriracha
- 1 teaspoon brown sugar
- Preheat oven to 425 degrees. Line a sheet tray with foil.
- Spread the carrots over the sheet tray, and toss with the grapeseed oil and salt. Roast for 15-18 minutes, or until softened and browned on the edges.
- Pour the sesame oil, fish sauce, lime juice, sriracha and brown sugar into a small bowl. Whisk to combine, and season to taste with a pinch of salt.
- Remove the carrots from the oven, and transfer to a serving bowl. Drizzle the dressing over the carrot, and serve immediately.
Disclaimer: Rebel Fish provided product samples for review and no compensation. All opinions are my own.