Rainbow Carrot, Pea Shoot, and Chicken Salad
In carrot bunches sold as "rainbow," each color is actually a different variety, but they've been grown together. For the most beautiful salad, use carrots that are a mix of sizes and colors from light to dark. Slicing them is fastest on a classic French- or Japanese-style mandoline, but you can also use a vegetable peeler.
More From Sunset
1 Hour, 15 Minutes
- Calories: 395
- Calories from fat: 51%
- Protein: 28g
- Fat: 23g
- Saturated fat: 7g
- Carbohydrate: 22g
- Fiber: 4.6g
- Sodium: 542mg
- Cholesterol: 85mg
- 1 1/2 pounds rainbow carrots (preferably a mix of long and short ones)
- 4 ounces pea shoots*
- 2 cups sugar snap peas
- 1/3 cup extra-virgin olive oil
- 1/4 cup Meyer lemon juice
- 1 large garlic clove, minced
- About 1/2 tsp. kosher salt
- 1/4 teaspoon pepper
- 1 cup crumbled sheep's- or goat's-milk feta cheese
- 3/4 cup mint leaves, cut into slivers
- 3 cups shredded cooked chicken
- 1. Scrub carrots gently (so you don't lose the bright outer color), using a brush under running water. With a mandoline or vegetable peeler, cut thin lengthwise ribbons to make 1 qt.; discard ends and tough cores.
- 2. Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp. Drain, roll in kitchen towels, and pat dry.
- 3. Discard tough or thick stems from pea shoots and tear sprigs into 4- to 5-in. pieces. Pull strings from straight sides of snap peas, then thinly slice peas lengthwise. In a large bowl, whisk oil, lemon juice, garlic, 1/2 tsp. salt, and the pepper.
- 4. Add carrots, pea shoots, snap peas, feta, mint, and chicken to bowl and toss gently. Season with more salt if you like.
- *Find at farmers' markets and Asian markets.
Only you will be able to view, print, and edit this note.Add Note