Raw Carrot Salad beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Claire Thomas

Raw Carrot Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2



  1. Peel and discard the skin from the carrots, then keep peeling them from top to bottom into long ribbons. Transfer to a medium bowl.
  2. In a small bowl, stir together the yogurt, honey, lemon juice and harissa. Pour the dressing over the carrots. Top with the parsley and pistachios, season with salt and pepper and serve. 

Cook’s Note

You can peel the carrot ribbons ahead of time and keep them in a bowl of ice water. Drain and pat dry before dressing.