Name: Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds
Cook time: 30 minutes
Total time: 30 minutes
Yield: 8 servings
Ingredients: 1/4 cup olive oil, divided; 1 cup raw shelled pumpkin seeds; 1/2 teaspoon ground cumin; 3/4 teaspoon kosher salt, plus more; 3 tablespoons fresh lemon juice; 1 teaspoon honey; 1/4 teaspoon freshly ground black pepper; 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler; 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife; 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil; 1/2 cup chopped chives

Shaved Carrot and Radish Salad with Herbs and Toasted Pumpkin Seeds

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.

Recipe information

Total Time
30 minutes
Yield
8 servings

Ingredients

1/4 cup olive oil, divided

1 cup raw shelled pumpkin seeds

1/2 teaspoon ground cumin

3/4 teaspoon kosher salt, plus more

3 tablespoons fresh lemon juice

1 teaspoon honey

1/4 teaspoon freshly ground black pepper

2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

1/2 cup chopped chives

Preparation

Step 1
Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.
Step 2
Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
Step 3
Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
Do Ahead
Step 4
Dressing can be made 5 days ahead. Chill in a resealable container.

Recipe notes

See Related Recipes and Cooking Tips

41 Fresh Dill Recipes We Absolutely Love
Rotisserie chicken salad with creamy dressing, marinated beans, dill-crusted pork, and more ways to use the tangy herb.
29 Radish Recipes That Bring a Peppery Zing to Meals
Whether crisp in a salad or tender in a stew, radishes have so many places to go.
29 Fall Salads to Get You in That Leaf-Peeping Mood
We’d argue that fall is an underrated salad season. These recipes prove our point.
53 Easter Side Dishes for a Spring Celebration
Outshine the ham (or the lamb, or the salmon) with our favorite recipes for spring vegetables and more.
Our 73 Best Thanksgiving Side Dishes
Round out your holiday table with our best ideas for Thanksgiving sides.
71 Rosh Hashanah Recipes to Celebrate the Jewish New Year
From appetizers to desserts, we’ve included all our favorite Rosh Hashanah recipes to help you ring in the Jewish new year.
87 Best Thanksgiving Salad Recipes to Round Out Your Holiday Table
It's all too easily forgotten, but your guests will welcome something light and refreshing among the hefty spread.
31 Persian Recipes for Nowruz and Beyond
Recipes for the Persian New Year (and any day of the year).
67 Healthy Thanksgiving Recipes that Are Actually Delicious
From appetizers to salads, turkey to dessert, we have an entire healthy Thanksgiving menu covered.