Sunburst Carrot Salad Recipe

1. 1

   Start by washing the carrots.

2. 2

   Use a vegetable peeler to shave each carrot into wide ribbons.

3. 3

   If your carrots have beat up, dirty skins, peel them first before making ribbons.

4. 4

   Heat a big splash of olive oil in a skillet over medium-high heat.

5. 5

   Add a big pinch of salt and stir in the carrot ribbons.

6. 6

   Saute for just 20 seconds or so - barely long enough to take the raw edge and a bit of crunch off the carrots.

7. 7

   Quickly stir in the chiles and lemon zest.

8. 8

   Remove from heat and stir in the cilantro, about one tablespoon of lemon juice, and then most of the pepitas.

9. 9

   Taste.

10. 10

    Add more salt and/or lemon juice if needed.

11. 11

    Garnish with remaining pepitas.

* Per serving · 4 servings · Values may vary.

No additional tips available.