Easy & Yummy Carrot Salad

A no-cook, simple carrot salad that proves how far a sharp lemon dressing can carry humble raw vegetables. Shredded carrots get tossed with fresh parsley, fresh basil, sliced scallions, lemon juice, and a glug of safflower oil. Salt to taste, toss, serve.

The technique here is barely a technique. What matters is the size of the carrot shred (medium-fine on a box grater is right for this dressing) and the freshness of the herbs. Parsley and basil together is unusual but works because parsley brings grassy clean notes while basil adds a peppery, anise-tinged depth. Safflower oil stays neutral and lets the herbs and lemon stay loud.

Vegan, gluten-free, ready in 15 minutes, and a solid companion to grilled chicken, fish, or chickpea-based mains.

Pro Tips

• Use a box grater on the medium side, not a food processor; processed carrots go watery and lose texture
• Salt the dressed carrots and let them sit 5 minutes before serving; salt pulls out a little water and intensifies flavor
• Use fresh basil only, not dried; dried basil tastes like hay against raw carrots
• Squeeze fresh lemons; bottled lemon juice tastes flat and metallic in raw salads
• This salad gets better after an hour in the fridge but should be eaten within 24 hours; carrots leak water past that

Variations

• Add a tablespoon of toasted sesame seeds and a teaspoon of soy sauce for an Asian-leaning version
• Stir in a handful of golden raisins or dried cranberries for sweet-tart pops
• Top with toasted slivered almonds or sunflower seeds for crunch