Beautiful Vegan Rainbow Carrot Salad
This Vegan Rainbow Carrot Salad turns the humble carrot into edible art. Beautiful hues of white, orange, yellow, magenta, purple and green tossed with a bright lemon vinaigrette. The colours in this Vegan Rainbow Carrot Salad are a show-stopper! Cashew ricotta cheese, toasted pine nuts, pomegranate seeds and micro greens balance the sweetness of the carrots perfectly.
- Prep Time: 40 mins
- Total Time: 40 mins
- Yield: 4-6 servings 1x
- Category: Salad
- Diet: Vegan
Ingredients
Scale
- 6 large rainbow carrots, peeled
- 1/4 cup pine nuts
- 1/4 cup cashew ricotta
- 1/4 cup pomegranate seeds
- 1 tsp chopped fresh rosemary
- Micro greens and edible flowers to garnish
- 4 tbsp or to taste of Lemon Vinaigrette
Instructions
- Use a vegetable peeler, mandolin or handheld cheese slicer to make carrot ribbons of various sizes and length.
- Place ribbons in a bowl and toss with 4 tbsp (or more) of Lemon Vinaigrette and fresh rosemary. Taste is best if left to sit for 30mins.
- Meanwhile, heat a large skillet on medium heat. Place the pine nuts in the pan and stir frequently for a few minutes or until fragrant and lightly toasted. Remove the nuts from the pan and set aside in a small bowl.
- Place carrots on serving plate or platter. Top with dollaps of cashew ricotta and sprinkle on pine nuts and pomegranate seeds. Garnish with micro greens and edible flowers