April 7, 2022

Shaved Carrot and Radish Salad with Pumpkin Seeds

Name: Shaved Carrot and Radish Salad with Pumpkin Seeds
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1/2 cup raw shelled pumpkin seeds; 3/4 teaspoon ground cumin; pinch of kosher salt; 2 pounds carrots (orange or a mixture of colors); 1 bunch radishes (approximately 10 radishes, multi-colored if possible, thinly sliced on a mandoline or with a sharp knife ); 1 cup mixed torn herbs (such as parsley, cilantro, dill, mint, tarragon, and/or basil. wash and pat dry, leaves only, if possible); 1/4 cup chopped scallions ((chives can be used in combination with or in place of scallions)); alfalfa or broccoli sprouts (for garnishing, optional); Kosher salt and pepper (to season, if necessary); 3 tablespoons lemon juice (fresh squeezed); 2 tablespoons honey; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons olive oil

Shaved Carrot and Radish Salad with Pumpkin Seeds is the perfect salad to help you spring into spring. It’s vibrant, refreshing, layered with crunch, and straight-up gorgeous. Plus, it’s chock-full of vitamins and nutrients. I feel healthier and stronger already💪🏼!

Jump to Recipe

Toasting the Pumpkin Seeds

Heat oil in a medium skillet over medium heat. Add pumpkin seeds and cumin, occasionally stirring, until seeds are lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels and season with salt. Let cool. Set aside.

Organize and Prep the Veggies and Herbs

organize salad ingredients - carrots, radishes, chives/scallions, and fresh herbs (mint, parsley, and cilantro)

shave the carrots with a peeler, thinly slice radishes and chives/scallions, and remove stems from the herbs

Gather all of the ingredients for the salad – carrots, radishes, herbs, and scallions. Rinse and gently dry all ingredients. Peel outer layer of carrots and then shave into ribbons using the peeler (I’ve found it’s easiest to shave the carrots if you place them on a cutting board) or cut into very thin rounds (you can use a mandolin), thinly slice the radishes and scallions and remove as many stems from the herbs as possible.

Carrots, radishes, and scallions can be prepped in advance, if desired. (Tip: Place prepped items in a large plastic bag with a cold, damp paper towel in the bag and place bag in the refrigerator until ready to use to keep the vegetables from drying out.)

Salad Dressing

Whisk lemon juice, honey, black pepper, and salt in a medium bowl until honey dissolves. Slowly whisk in oil until emulsified. Set aside.

Shaved Carrot and Radish Salad with Pumpkin Seeds

Combine carrots, radishes, and scallions in a large bowl, then fold in herbs. Add dressing to the salad right before serving and then transfer to a large platter or bowl. Top salad with pumpkin seeds and alfalfa or broccoli sprouts (if desired). Taste and season with additional salt and pepper if necessary.

Print Recipe

Shaved Carrot and Radish Salad with Pumpkin Seeds

Prep Time30

Cook Time5

Total Time35

Course: Salad

Cuisine: American

Keyword: carrots, cumin, fresh herbs, gluten free, pumpkin seeds, radishes

Servings: 8 people

Author: GFchow @ gfchow.com

Ingredients

Pumpkin Seeds

1 tablespoon olive oil
1/2 cup raw shelled pumpkin seeds
3/4 teaspoon ground cumin
pinch of kosher salt

Salad

2 pounds carrots (orange or a mixture of colors) peeled, shaved lengthwise into ribbons with a vegetable peeler or cut into thin rounds either with a knife or mandolin
1 bunch radishes approximately 10 radishes, multi-colored if possible, thinly sliced on a mandoline or with a sharp knife
1 cup mixed torn herbs such as parsley, cilantro, dill, mint, tarragon, and/or basil. wash and pat dry, leaves only, if possible
1/4 cup chopped scallions (chives can be used in combination with or in place of scallions)
alfalfa or broccoli sprouts for garnishing, optional
Kosher salt and pepper to season, if necessary

Dressing

3 tablespoons lemon juice fresh squeezed
2 tablespoons honey
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

Instructions

Pumpkin Seeds

Heat oil in a medium skillet over medium heat. Add pumpkin seeds and cumin, occasionally stirring, until seeds are lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels and season with salt. Let cool. Set aside.

Dressing

Whisk lemon juice, honey, black pepper, and salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 tablespoons oil until emulsified. Set aside.

Salad & Assembly

Combine carrots, radishes, and scallions together in a large bowl. Then fold in the herbs. (SEE "NOTES" SECTION BELOW.)
Add dressing to the salad right before serving and then transfer to a large platter or bowl. Top salad with pumpkin seeds and alfalfa or broccoli sprouts (if desired). Taste and season with additional salt and pepper if necessary.

Notes

Prep carrots, radishes, and scallions in advance, if desired. (Tip: Place prepped items in a large plastic bag with a cold, damp paper towel in the bag and place bag in the refrigerator to keep the vegetables from drying out.)

Adding a mild crumbled cheese such as goat cheese would be delicious.

Experiment with substituting sunflower seeds for the pumpkin seeds. Keep in mind that sunflower seeds are smaller so the toasting time will be less. You can also swap in toasted nuts.

If you can find them, a sprinkling of pomegranate seeds would add some additional liveness to the salad.

Recipe is from Bon Appétit and slightly modified by me.

If you like this recipe, you may also like these GFchow recipes. Asparagus and Radishes with Fresh Herbs, Citrus Shaved Cauliflower Salad, and Crunchy Thai Slaw.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.