Sweet and Spicy Carrot Salad

Do you pack a lunch for work? We’ve been in search of quick meals we can make the night before and we’re adding this to the list: Erin Pracy of Erin Made This shared her delicious carrot-and-feta recipe for our month of salads. It’s crunchy, tangy has a kick of cayenne. Here’s how to whip it up…

Sweet and Spicy Carrot Salad

Sweet and Spicy Carrot Salad
by Erin Pracy of Erin Made This

The memory of Tartine Bakery‘s famous pickled carrot, which is served alongside their incredible sandwiches, stayed with me long after I left San Francisco. So, I decided to turn it into a salad that I could make at the drop of a hat.

It’s as simple as chopping carrots and then topping them with a tangy pickle dressing, feta and parsley. The vinegar/sugar/salt combo in the dressing is perfect for that quick pickle flavor, without months of preserving. Cayenne pepper packs a subtle punch, which you can adjust to your taste.

This salad is perfect to serve alongside Middle Eastern, Greek or Moroccan fare. It’s equally great on its own.

Recipe: Sweet and Spicy Carrot Salad
Serves 4 as a side dish, or 2 as a main

You’ll need:
5-6 large carrots
1 tsp salt
1 tbsp sugar
2 tbsp white wine vinegar
1/4 – 1 tsp cayenne pepper (to taste)
1 tsp pepper
1 tbsp olive oil
Crumbled feta
1 sprig of parsley, roughly chopped

Combine salt, sugar, vinegar, cayenne and pepper in a small bowl and set aside.

Peel the carrots with a regular vegetable peeler, then use a julienne peeler to julienne the carrots. You could do this by hand, but I would avoid a grater — the carrot can end up limp and watery.

Toss the pickle mixture with the julienne carrot and set aside. (You could do this a day before for a really intense pickle flavor. Discard any liquid that has been drawn out and dressing left behind if you do this.)

Drizzle with olive oil and top with feta and parsley.

Sweet and Spicy Carrot Salad

Thank you so much, Erin!

P.S. More recipes, including warm brussels sprouts salad and the ultimate chopped salad.

(Photos and recipe by Erin Pracy. Thanks to Stella Blackmon for helping with this series.)