Photo by Paul Brissman
This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates (you can almost feel the antioxidants at work!). I peel the carrots into thin ribbons so they crisp up and curl after a short soak in ice water. For even more beauty, try different colors of carrots.
Tip
I like Y-shaped peelers because of their super-sharp blades and easy-to-grip handles. To peel fresh ginger quickly and easily, use the tip of a small spoon to scrape away the skin.
Recipe notes
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