Name: Carrot Ribbon Salad With Ginger, Parsley, and Dates
Yield: 4 servings
Ingredients: 1 pound medium carrots (about 6), preferably rainbow; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon grated peeled fresh ginger; ¾ teaspoon honey; Kosher salt; ⅓ cup finely chopped fresh flat-leaf parsley; ½ cup roasted salted almonds, coarsely chopped; 6 large Medjool dates, pitted and thinly sliced lengthwise

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Photo by Paul Brissman

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates (you can almost feel the antioxidants at work!). I peel the carrots into thin ribbons so they crisp up and curl after a short soak in ice water. For even more beauty, try different colors of carrots.

Tip

I like Y-shaped peelers because of their super-sharp blades and easy-to-grip handles. To peel fresh ginger quickly and easily, use the tip of a small spoon to scrape away the skin.

Recipe notes

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