I love all the fresh produce at the farmer’s market. I’m always tempted to buy everything on display but I’ve learned that I have to go there with a plan or at least have a clear inspiration if I’m going to purchase anything. Otherwise, I will end up with a fridge full of beautiful produce that may or may not be used.

I always want to buy rainbow carrots but unless the dish I am making will highlight these colors, I can’t justify buying them over regular orange carrots. This salad gives me the excuse I needed.

Let carrots shine

Most salads are lettuce-based but that doesn’t always have to be the case. In this salad, there’s nary a green leaf in sight. And the great thing is, if you know how to use a vegetable peeler than you can make it, no special knife skills needed.

If you can’t find rainbow carrots, don’t let that stop you. Orange carrots are just as dramatic and just as tasty.

Serving and storage

This salad goes well with chicken or fish. Or serve along side barbecue ribs or brisket as an alternative to coleslaw.

The salad can be made a day or two in advance. The carrots will stand up to the dressing without getting soft or mushy. Store in an airtight container in the refrigerator.

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