Raw carrot ribbons preserve their colour and catch a citrus-cumin dressing.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 400 g Cosmic Purple carrots, scrubbed
- 1 orange, zest and juice
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 30 g toasted pumpkin seeds
Method
- Use a vegetable peeler to make carrot ribbons; chop the thin remaining cores.
- Whisk orange juice, 1 tsp zest, oil, lemon, cumin and salt.
- Toss carrots in dressing. Rest 10 minutes and add pumpkin seeds just before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Cosmic Purple Carrot Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Wasabi Radish Soba with Sesame Dressing
- Maple-Roasted Purplette Onions with Lentils
- Watermelon Radish Citrus Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
