Carrot Ribbon Salad Recipe
454 grams carrots
100 grams green onions
20 grams parsley
125 ml olive oil
45 ml apple cider vinegar
10 ml dijon mustard
10 ml maple syrup
1/4 tsp salt
Approx. 95 grams toasted hazelnuts or pumpkin seeds, for garnish
Using a potato peeler, peel the carrots into ribbons (if you cut into coins the dressing will not coat the carrots very well).
Chop the scallions and parsley into small pieces and combine with the carrots.
Add all of the dressing ingredients to a jar and shake well to mix together.
Pour the dressing over the vegetables and toss to coat evenly.
To roast hazelnuts, preheat oven to 350 f and line a baking sheet with foil.
Spread an even layer of nuts onto the pan and cook for 10 min.
Remove from oven, stir the nuts, then cook for 10 minutes more.
After 20 minutes cook time, the nuts should be toasted but check for doneness- nuts should be fragrant, and the skins should be starting to crack.
Chop the nuts into rough pieces and add to the salad.
To toast pumpkin seeds, use the stovetop.
Bring your pan to medium high-heat (cast iron pans work best).
Add an even layer of pumpkin seeds to your pre-heated pan. Lower heat to medium.
Stirring often, cook until seeds are fragrant, have some browning, and have just started to make crackling sounds. Do not walk away as the seeds will be done within a few minutes!
Add the seeds directly to your salad without chopping.