Texture is one of the most transformative aspects of an ingredient. Make it tender by slow cooking and concentrating the sugars, frying until crisp until savory and crunchy, or serving thin and raw with a clean, fresh snap. Today, I’m going with the latter, keeping the carrot salad light and spoonable. The balance of heat with creamy yogurt with the crunch of pistachios is a lovely combination for this simple, delicious salad.
4 carrots, peeled and then peeled into ribbons
1/4 cup roughly chopped parsley
1/4 cup roughly chopped pistachios
1/4 cup yogurt
1 tablespoon honey
1/2 teaspoon harissa
1 tablespoon lemon juice
To peel the carrots, peel the outer skin off first, and then keep peeling from top to bottom in long ribbons. If doing ahead of time, pop the carrot ribbons into a bowl of ice water.
Mix together the dressing, then pour on top of the carrots. Add the parsley and pistachios, and serve.