Farmers Market Feast: Honey-Sesame Carrot Salad

BY Olivia Hayo
September 16, 2018

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Photography by Olivia Hayo for Edible San Diego

This recipe is a delightful way to eat a bunch of carrots

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Between the gorgeous bunches we can’t resist at the farmers market and the bounty in our CSAs, we seem to have carrots coming out of our ears right now. Instead or roasting them, let their natural crunch and flavor shine in this raw salad.

Ingredients

SALAD

5 Large carrots, peeled and ribboned into thin strips
5 Radishes, thinly sliced
1 handful mint, leaves rolled up and thinly sliced, plus extra leaves to garnish
1 tablespoon sesame seeds, nigella seeds, or seed of choice

DRESSING

3 tablespoons rice vinegar
¼ cup water
¼ teaspoon sea salt
1 tablespoon olive oil
1 teaspoon toasted sesame oil
1 tablespoon honey
ground black pepper

Instructions

Soak carrot ribbons in a bowl of ice water for 15 minutes, drain and air dry or dry in a salad spinner.
In a small mixing bowl whisk together dressing ingredients. Taste and adjust seasoning.
Add carrot ribbons to a large serving bowl or platter and top with radishes and mint. Drizzle with dressing and gently toss to combine.
Top with seeds and garnish with extra mint leaves. Serve immediately.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a master’s in food culture, communications, and high-quality products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes, you can still find her in the kitchen or at the farmers’ market. Follow her at @OliviaHayo on Instagram or visit oliviahayo.com to read more.