Chef Donna shows off some tasty dishes made with carrots

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It’s finally starting to feel like spring, and with that, a number of vegetables are now in season.

Chef Donna shows us two of her favorite dishes for this time of year.

Celebrating Spring Vegetables:  Carrots!

Spring vegetables are more delicate and a bit sweeter than the vegetables that we’ll see from abundant gardens mid-summer.  Enjoy these sweet samples now, in fast and delicious tasting sides, salads and slaws.


Recipe:  Carrot Salad/Slaw

I love the combination of ingredients in this salad/slaw.  A little salt, a little sweet, a little sour and just enough of a bitter crunch from the cabbage to make all the flavors combine perfectly.  While I recommend using Coconut Flake Powder (you can order it from The Spice & Tea Exchange), you can use flaked coconut (unsweetened).  I just think the texture of the flaked coconut fights with the texture of the shredded carrots.


Serves 6 to 8


1 teaspoon Ginger Sugar (you can order online from The Spice & Tea Exchange®)

1 pound carrots shredded*

½ teaspoon Chili Lime Salt (you can order online from The Spice & Tea Exchange®)

About 1 teaspoon fresh lime zest

About ¼ cup fresh lime juice (from 1 lime)

2 teaspoons Coconut Flake Powder (you can order online from The Spice & Tea Exchange®)

Optional: Shredded cabbage, to taste (about 1 cup)

Chopped cilantro, to garnish


*You can buy the carrots pre-shredded or if you have a food processor, use your shredding disc to make quick work of the carrots!



Toss the Ginger Sugar with the shredded carrots and set in a colander to drain for about 15 minutes tossing occasionally.  Meanwhile, combine the Chili Lime Salt and the zest and juice of 1 lime in a mixing bowl.


Add the carrots to the lime juice mixture, sprinkle in the Coconut Flake Powder and cabbage if using.  Toss until well combined.  Taste and adjust flavors.  Sprinkle with just a small amount of cilantro before serving.


Recipe:  Carrot Ribbon Salad

Serves 4

This is the perfect recipe for a quick spring salad.  It’s perfect as a side dish or just as a light snack.  Because your spring carrots have thin “skins” a good thorough washing is all you really need!  Then just get your peeler out and start shredding!



1 pound spring carrots (about 8 or 10)

2 tablespoons sherry vinegar

Juice from half a lemon

2 teaspoons honey

2 tablespoons olive oil

¼ cup golden raisins

Flake sea salt, to season

Toasted slivered almonds, to garnish

A few sliced green onions (scallions), to garnish



Using a vegetable peeler, shave the carrots into long, thin ribbons.  In a small mixing bowl whisk the vinegar, lemon juice and honey.  Slowly whisk in the olive oil until the dressing is emulsified.  Pour over the carrots and toss.  Add the raisins and season with the salt.  Refrigerate for at least 15 minutes to let the flavors meld.  Before serving toss, then garnish with toasted slivered almonds and a few green onions.  Keeps up to 2 days when tightly covered and refrigerated.

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