Shaved Carrot Salad


Makes 113 g.
Shaved Carrot Salad


  • 57 g Jumbo Carrots
  • 14 g Tuscan Kale 
  • 1⅓ Tbsp. Markon Red Peppers, roasted 
  • 1 tsp. Gordon Choice Sliced Almonds 
  • to taste Kosher Salt
  • to taste  Trade East Ground Black Pepper
  • 28 g Recipe: Yogurt Ranch Sauce 
  • ¼ tsp. Markon Dill

Recipe Preparation

  1. Preheat fryer to 177°C (350°F). Peel the carrots and reserve the peels for garnish. 
  2. Fry the carrot peels with the baskets removed, turning them with a spider (1 minute). 
  3. Remove the peels, allowing the excess oil to drip away and transfer to a half-size sheet tray lined with paper towel. 
  4. Shave the carrots lengthwise with a mandoline. Reserve them in cold water if not using right away. 
  5. Add the shaved carrots to a stainless steel bowl with the chopped kale, roasted red peppers and almonds. Season with salt and pepper. Toss with the yogurt ranch sauce (or place on the side during plating). 
  6. Plate the shaved carrots on a desired serving plate with the ranch yogurt. 
  7. Garnish with the fried carrot peels, carrot top greens and dill. Serve immediately.







Nutrition Information (per serving)

Calories: 90
Fat: 4 g
Sodium: 80 mg
Carbohydrates: 11 g
Protein: 4 g