I started by making a more traditional shredded carrot salad with a lemon vinaigrette. I recommend using the carrots with the tops still on, as they tend to be sweeter and have more flavor than bagged carrots. They're a tad more expensive than bagged carrots, but I think it's worth the extra dollar or two when carrots are the main event in your salad.
Shredded Carrot Salad with Lemon Vinaigrette (4 servings as a side dish)
1 bunch carrots (about 7 medium carrots)
1/2 teaspoon lemon zest
2 Tablespoons lemon juice (about 1/2 of a lemon)
1 teaspoon olive oil
1/2 teaspoon dijon mustard
1 1/2 teaspoons agave nectar
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped parsley (optional, but nice for a splash of color)
1. Shred the carrots in a food processor, or using a grater. You can get a finer consistency grating the carrots by hand (the French shredded carrots are usually very finely grated), but having neither the time nor the patience to stand over my box grater, I used the food processor.
If you lay the carrots down lengthwise, you get longer shreds of carrot, which I like. It took me two rounds to shred all the carrots. You can discard the big pieces that don't make it through the shredder or finely chop them with a knife.
Transfer the shredded carrots to a serving bowl.
3. Serve immediately as a side dish (about 4 servings), or read on to see how to incorporate the carrot salad into a main course salad for lunch.
Serving Size 114 g
To turn this dish into a main course for lunch (makes 2 servings):
Combine the carrot salad with:
1 cup canned chickpeas, drained and rinsed
1 cup cucumber, chopped into 1/2-inch pieces
1/2 cup grape tomatoes, halved
Add mixed greens to two plates and distribute half of the carrot salad mixture to each plate.
I also added half of a sliced apple to the side of each plate. You shouldn't need any additional dressing, but you may want to add some freshly ground pepper on top. Bon appetit!