Golden Ribbon Carrot Salad

Bright, quick, and full of flavor with citrus, chile, and seeds.

Photo credit: Daniel Lane

Some recipes remind us that nourishment doesn’t have to be complicated. This one is warm and bright, with just the right amount of heat. The carrots soften slightly in a quick sauté, then get tossed with chile, lemon, herbs, and seeds. It’s simple, fast, and surprisingly layered—kind of like chasing a dream when you stop trying so hard and just let the ingredients speak. This recipe first ran in my Farmers Market column in MidWeek Kauai.

Serves 4 to 6.

• 2 bunches of carrots

• Extra virgin olive oil

• Sea salt

• Serrano chile pepper, deveined and minced

• 1 lemon, zest and juice

• 1 cup cilantro, chopped

• 1 cup raw pumpkin seeds

1. Prep the carrots:
   Wash and dry the carrots. If the skins are rough or dirty, peel them first. Then, use a vegetable peeler to shave the carrots into wide ribbons.

2. Prep the other ingredients:
   Mince the serrano chile (remove the seeds and veins for less heat). Zest and juice the lemon. Chop the cilantro.

3. Sauté the carrots:
   Heat a generous splash of olive oil in a large skillet over medium-high heat. Add a big pinch of sea salt.
   Stir in the carrot ribbons and sauté for just 20–30 seconds—long enough to soften the raw edge while keeping a little crunch.

4. Add flavor:
   Quickly stir in the minced chile and lemon zest. Remove the pan from heat.

5. Finish and serve:
   Stir in the cilantro, about 1 tablespoon of lemon juice, and most of the pumpkin seeds. Taste and adjust with more salt or lemon juice if needed.
   Serve warm or at room temperature, garnished with the remaining pumpkin seeds.

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