Ingredients

  • (The exact amounts are up to you. I made a large salad, but that is really your choice.)
  • Carrots or roots in all colours. Choose nice and thick carrots. You can even use parsnips or even cucumber. (I used orange, yellow and a deep purple ‘primal’ carrot.)
  • The zest of one orange and one lemon
  • Fresh oregano
  • Optional:
  • Coppa di Parma ham (or ham by choice)
  • Sundried tomatoes

Dressing ingredients

  • The juice of one orange
  • The juice of one lemon
  • 1 cm of (fresh) ginger, peeled and then grated
  • 1 tablespoon of honey
  • A little olive oil (to taste)
  • Coarsely ground pepper (to taste)

Author of this recipe

Larisse

Larisse

Salad blogger / food writer

Cooking, baking and writing recipes has long been my passion and I spend quite a few hours in my kitchen. In 2010 I started my company Larisse® and later that year my first cookbook, ‘Lekker... Read more
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Do you remember going to Kindergarten and learning how to make a paper necklace? This salad works exactly the same, but without the glue. Simply role carrot ribbons around your fingers or twist them together. There is no right way, there is only your way. You’ll soon find you’re getting good at it! A great recipe for kids, practising fine motor skills, eating even more veggies along the way. And what could be more fun than eating your own craft?

Preparation

Peel the carrots with a peeler and then use the same peeler to cut nice ribbons of carrot. Cut all carrots and sort all the wide and narrow ribbons.
Use a zester to make lemon and orange zest set aside.
Pick the best leaves of the oregano and keep set aside.

Making the salad:

Curl the carrot ribbons  around your finger. For a nice effect curl ribbons of different colours together. Use your imagination!
Arrange the carrot ribbons and curls on a large plate or bowl.
Mix all ingredients for the dressing and mix well.
Spread the dressing little by little over the carrot ribbons, using a spoon.
Add the zest, and spread it evenly over the salad.
Finally, garnish the salad with the fresh oregano.

Variation:
Compliment this salad by adding a salty ham. I used Coppa di Parma ham, but any other dried ham will do.
Form rosettes of ham and fry them in a dry (!) skillet until lightly crisp.
Divide the rosettes of ham over the salad and stick a leaf of oregano in the center of each rosette.
Garnish the salad with sliced sundried tomatoes.

Serve:
I served a large salad dish in the middle of the table. It was a true feast to 'dig in'. Of course you could very well serve individual salads. Use your imagination!

Tips from the author

<tip> Use an empty (and clean) jar to make the dressing. Simply put all the dressing ingredients in the jar. Close the lid and give it a good shake!

<tip> Add ham and sundried tomatoes only if it matches your diet!