Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds
A fresh and vibrant salad featuring ribbons of carrots and sliced radishes, tossed with an abundance of fresh herbs and toasted cumin-spiced pumpkin seeds in a honey-lemon vinaigrette.
Ingredients
- •¼ cup olive oil, divided
- •1 cup raw shelled pumpkin seeds
- •½ teaspoon ground cumin
- •¾ teaspoon kosher salt, plus more
- •3 tablespoons fresh lemon juice
- •1 teaspoon honey
- •¼ teaspoon freshly ground black pepper
- •2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
- •1 bunch 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
- •½ cup chopped chives
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
3 min
- 3.
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.
5 min
- 4.
Dressing can be made 5 days ahead. Chill in a resealable container.