Chef Jan Hansen’s Shaved Carrot Salad

Yield: Serves 6 as a side or 4 as an entrée

Photo by Ingrid Kuenzel


12 medium sized rainbow carrots, organic if possible

2 blood oranges

1 small red onion

5-8 fresh basil leaves (save some for garnish)

Salt, pepper

For vinaigrette:

1 shallot, peeled and quartered

¼ cup (60 mL) champagne vinegar

¼ cup (60 mL) extra-virgin olive oil

1 Tbs (15 mL) Dijon mustard

1 tsp (5 mL) honey

Lemon juice and zest from ½ lemon

3/4 tsp salt

Freshly ground pepper to taste


  1. Wash 12 medium sized rainbow carrots under cold water with a scrub brush, removing a fine layer of peel. Peel carrots lengthwise to create long ribbons using as much of the carrot as possible.
  2. Place carrot ribbons in cold water to crisp. Drain and dry ribbons just before you need them.
  3. Segment two blood oranges and julienne the onion
  4. Julienne basil leaves, saving some for garnish
  5. Pulse all vinaigrette ingredients together in a blender, then toss carrot ribbons, julienne basil, red onions, champagne vinaigrette and salt & pepper to taste.
  6. Use tongs to place salad into bowl or plate and pour remaining dressing over. Garnish with a few basil leaves.

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