Shaved Carrot, Radish and Zucchini Salad with Plum Vinaigrette

Thin ribbons of carrot and zucchini, paper-thin radishes, torn salad greens and a handful of microgreens make a bright, crisp salad that shows off fresh produce. A tangy plum vinaigrette ties it together. It takes ten minutes and needs only a vegetable peeler.

This is a recipe for the weeks when farmers markets are full of young vegetables. Small, firm carrots and zucchini shave into the neatest ribbons, and radishes are at their sweetest before the weather turns hot.

Shaved Carrot, Radish and Zucchini Salad with Plum Vinaigrette

Thin ribbons of carrot and zucchini, paper-thin radishes, torn salad greens and a handful of microgreens make a bright, crisp salad that shows off fresh produce. A tangy plum vinaigrette ties it together. It takes ten minutes and needs only a vegetable peeler.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 3 servings

Ingredients Method Notes

Ingredients

  

• 2 medium carrots peeled
• 5 radishes trimmed
• 2 small zucchini
• 2 cups salad greens torn
• 1 cup microgreens or pea shoots
• 2 ripe plums pitted and chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey optional
• 1/2 tsp Dijon mustard
• salt and black pepper to taste
• 2 tbsp toasted sunflower seeds optional

Method

 

1. Make the vinaigrette: mash the chopped plums with a fork or blend briefly until mostly smooth. Whisk in the olive oil, vinegar, honey, mustard and a pinch of salt and pepper. Taste and adjust.
2. Using a vegetable peeler, shave the carrots and zucchini lengthwise into long, thin ribbons. Stop when you reach the zucchini seeds or it becomes hard to hold the carrot.
3. Slice the radishes as thinly as you can with a sharp knife or a mandoline.
4. Arrange the greens on a platter and top with the ribbons and radish slices.
5. Drizzle with the vinaigrette, scatter over the microgreens and sunflower seeds, and serve right away.

Notes

• Lay the vegetable flat on the board and peel away from you for even ribbons.
• Put the shaved vegetables in ice water for 5 minutes, then dry them, if you want them extra crisp.

Shaving vegetables safely

A Y-shaped peeler is the easiest tool for ribbons because you can draw it along the full length of the vegetable. Hold the carrot flat against the cutting board by the thick end and pull the peeler toward the narrow end. Turn the carrot as you go so you shave from all sides. Save the thin cores for snacking or for a pot of stock.

If you use a mandoline for the radishes, always use the hand guard. The blades are extremely sharp, and the last bit of each radish is not worth the risk.

About the plum vinaigrette

Fruit-based vinaigrettes are a good way to use very ripe fruit. The plums add sweetness and acidity at the same time, so the dressing needs only a splash of vinegar. In place of fresh plums you can whisk 2 tablespoons of plum jam or a good-quality fruit ketchup into the oil and vinegar.

Out of plum season, try the same method with ripe peaches, apricots or a handful of raspberries.

What to serve it with

This salad goes well with grilled chicken or fish, a bowl of soup or a simple frittata. To make it more substantial on its own, add crumbled goat cheese, white beans or slices of hard-boiled egg.

Choosing vegetables at the market

Small, young vegetables are best for shaving because they are tender and sweet. Look for carrots with bright, fresh-looking tops, radishes that are firm and smooth with no cracks, and zucchini no longer than about 7 inches with glossy skin. Larger, older vegetables are more fibrous and can taste bitter when raw. Rainbow carrots and watermelon radishes make the salad especially colorful.

Remove the leafy tops from carrots and radishes when you get home, since they draw moisture from the roots. Store the roots in a bag in the vegetable drawer. Most will keep for a week or more, though they are crispest within a few days.

Variations and swaps

• Use cucumber or golden beets in place of zucchini.
• Use arugula or baby spinach instead of mixed greens.
• Make a lemon vinaigrette if plums are out of season.
• Top with crumbled feta or shaved Parmesan.

Storing and reheating

Best eaten the day it is made. Undressed shaved vegetables keep for 1 day in a sealed container lined with a damp paper towel. The vinaigrette keeps for 3 days in the refrigerator.

Questions readers ask

Do I need to peel zucchini?

No. The skin adds color and holds the ribbons together.

Can I eat radish greens?

Yes, if they are fresh. Wash them well and add a few to the salad.

What are microgreens?

Young seedlings of vegetables and herbs, harvested a week or two after sprouting. Pea shoots or sprouts can stand in.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.