Grated Carrot Salad with Pomegrante and Tarragon

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.

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

Back to Top ⇑

« go back — see more posts »