Grated Carrot Salad with Pomegrante and Tarragon

January 26, 2009

When the day is full, and time is short, the ideal of preparing a dish that is nearly effortless is rather appealing. Most of us have a bunch of carrots laying in wait at the bottom of the fridge, as I generally do, and one of the easiest ways to turn these humble staples into a delicious dish is to make a grated carrot salad.

When I look at a mound of shredded carrots, it’s like a vibrant orange blank canvas. The fun and flexibility of creating something delicious with it depends on your approach, …will you go simple, will you go exotic, or will you experiment with a number of ingredients, sweet, savory, spicy…, and what you have on hand.

This time around, I opted to experiment; yet keep it simple using only a few ingredients, literally. I choose to intermingle the juicy crunch of pomegranate and the anise-fennel flavor of tarragon with the natural sweetness of the carrots. Each bit yields a light and fresh mix of flavors, leaning more on the flavorful side than sweet.

I served this salad to my mother and husband, both gave it the thumbs up, though my mother prefers carrot salad on the sweeter side with pineapple chunks.

Regardless of the way you like your carrot salad, be sure to choose organically grown produce. Besides being a healthier choice, it really does make all the difference in the overall flavor.

When shopping for pomegranates, choose one that is heavy for its size and for those of you who aren’t familiar with working with pomegranates, read this post for a few helpful tips.

Grated Carrot Salad with Pomegranate and Tarragon

Besides bright orange, carrots come in a rainbow of colors – bold yellow, deep red, purple – the next time you see these colorful root veggies, I encourage you to try them.

6 carrots [about 4 cups], washed and peeled
¼ cup lime juice [about 1 lime], fresh squeezed
Sea salt + pepper, to taste
1 pomegranate, deseeded
5-6 sprigs fresh tarragon, whole leaves removed

Grate carrots in a food processor using the grater attachment, or a hand-held grater. Place the grated carrots in a large bowl. Add the lime juice, sea salt and pepper; toss well. Add the pomegranate seeds and fresh tarragon leaves, and gently toss to mix.

Cover and refrigerate for at least 30 minutes to allow the flavors to come together.

Divide among individual plates and serve. Keeps stored in the refrigerator up to 2 days.

Serves 4

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Comments

10 Comments so far

Michelle @ What Does Your Body Good? on January 27, 2009 Tuesday, 11:50 am
What an interesting combination of flavors! And with my newfound slicing/grating blades on the food processor, grating veggies is no longer a chore resulting in bleeding fingers!

Oouch! Michelle – hurray for those blade attachments.
Aunt Nancy on January 27, 2009 Tuesday, 12:10 pm
This sounds delicious and I’m going to try it tonight! I’m all inspired to be more raw after watching a fabulous documentary on the healing powers of raw! Being proactive with my health and not reactive. Ciao. Ciao.

Hi Aunt Nancy – thank you for stopping by. Applause to you on exploring, learning, and seeking to be proactive with your health. I hope your will let me know you thoughts on this recipe.
Winona on January 27, 2009 Tuesday, 12:14 pm
I miss pomegranate! Perhaps i’ll make this salad. Nifty idea!

Hi and thanksWinona! If and when you do make this recipe, I would love to know your thoughts.
earthmother on January 27, 2009 Tuesday, 7:14 pm
Okay, I’m with your Mom on this one. I’ve only had sweet carrot salads – carrot/pineapple, carrot/beet, carrot/raisin.

I would never think of combining these three ingredients, but you know I have to try this now. Besides, it’s so pretty.

Szia Earthmother Hogy vagy? – This recipe is definitely not on the sweet side, however, you could add sweetness with a fruit of your choice or even a bit of sweetener. I hope you will enjoy it.
Heather on January 27, 2009 Tuesday, 8:38 pm
This looks simply elegant!

Thanks Heather!
Wysteria on January 28, 2009 Wednesday, 8:02 am
Hey Ingrid!

Looks absolutely amazing, as usual! Thanks for sharing!!

RAWhugs!

Thanks Wysteria!
Zara on January 28, 2009 Wednesday, 10:26 am
Sound lovely and looks lovely, thanks for sharing.
Carolyn P on January 28, 2009 Wednesday, 4:29 pm
This is a fun new twist to the average shredded carrot salad. I’ll be sure to try it soon. Thank you.
Diana Allen on March 5, 2009 Thursday, 5:42 am
This looks so fresh and juicy, and what an interesting mix of unexpected flavors. Raw carrots are so tasty all by themselves. Paired with pomegranate, tarragon and lime…wow! Thanks for your beautiful site!

Diana Allen – thank you for your kind comment. :-)
Tarragon :: Herb of the Month + Recipes + Giveaway : Raw Epicurean on August 11, 2009 Tuesday, 6:03 pm
[...] Shredded Carrot Salad with Pomegranate and Tarragon [...]

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