Shaved Carrot Salad with Blueberries and Dill

by Patricia Eddy on July 13, 2009

When Michelle Obama was creating such a buzz over the White House organic vegetable garden, one of the quotes that was mentioned often was this:

“And when you’re dealing with kids, for example, you want to get them to try that carrot. Well, if it tastes like a real carrot and it’s really sweet, they’re going to think that it’s a piece of candy. So my kids are more inclined to try different vegetables if they’re fresh and local and delicious.”

This is a stunning salad

This is a stunning salad

Well, I couldn’t agree more. Sweet fresh carrots can taste just like candy. So it is no wonder that I eat so many of them when they are fresh. Today’s recipe is one that I love to make for several reasons. First, it is delicious. Second, because of how it is prepared, I get to eat a lot of remnants of carrots while I’m making it!

We got our carrots this week from Growing Washington in our CSA box. However you can find carrots all over the farmers markets. Nash’s has some amazingly sweet carrots as does Full Circle Farms.

Shaved Carrot Salad, adapted from the Moosewood New Classics Cookbook

  • 1 bunch carrots
  • 2 tsp horseradish
  • Fresh dill
  • 4 tsp cider vinegar
  • 1 clove of garlic
  • 3 Tbsp olive oil
  • 1/4 pint of blueberries

Prepare the carrots

With a vegetable peeler, shave the carrots into long strips. Place the strips in a bowl.

In a food processor or blender, mix the horseradish, a couple pinches of the dill, the garlic and the olive oil. Mix well until the garlic is finely diced and the dressing is a little creamy.

Shaved carrot salad with fresh blueberries and dill

Shaved carrot salad with fresh blueberries and dill

Toss the carrrots with the dressing and add the rest of the dill and the blueberries as garnish.

Chef’s Notes: I love this recipe. When you use the peeler to shave the carrots, you end up with these odd little angled carrot ends. Note: shave from one side of the carrot only. Then you can eat the rest of the carrot. I don’t often peel market carrots, because you really don’t have to. Organic carrots won’t carry any pesticides in the outer peel and it doesn’t change the flavor. However, for this salad, I do peel the carrots because the outer layer of the carrots is a little browner and it doesn’t look quite as pretty as the rest of the carrot.

You can easily vary the amount of horseradish in the dressing to taste. If you don’t like a lot of spice, cut the horseradish in half and use Champagne vinegar instead of cider vinegar. The original recipe didn’t call for blueberries, but we found that they made a delicious and colorful addition.

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Janna July 13, 2009 at 10:43 am

Delicious. Radishes would be a nice substitute too, albeit adding a peppery note. Just thinking about whats in my kitchen, of which carrots are not. ;)
.-= Janna´s last blog ..Spring Asparagus =-.

Karen July 13, 2009 at 9:08 pm

Wow that’s pretty – the colors pop right off the page! I’m curious whether you went straight to dill or experimented with any other herbs. I’d by tempted to try thyme (especially lemon thyme).
.-= Karen´s last blog ..Pea, Radish & Bacon Salad =-.

Patricia Eddy July 13, 2009 at 9:13 pm

The recipe called for dill, so that’s what we used the first time we made it. But to be honest… for the pictures we were out of dill so we used fennel! It was just as good. I would think that thyme would be just as tasty too. I’ve got some Orange Balsam Thyme growing now that I should try.

dennis and Li Li July 14, 2009 at 9:06 pm

All very cool and creative. I REALLY value flavor, color, texture. Thanks for sharing.

~dennis and Li Li

Bill Brikiatis May 21, 2011 at 5:41 am

I really like the idea of horseradish in the salad, although I’m a little worried that it won’t go with blueberries. Fortunately my kids eat carrots, but as hard as it is to believe, they like store bought baby carrots rather than the varieties straight from the garden. Sometimes they are just used to eating what comes in a package and don’t want to get used to anything different. Hopefully they will grow out of it.

Patricia Eddy May 22, 2011 at 6:22 pm

It actually goes very well. The blueberries temper the heat of the horseradish.

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