Carrot Ribbon Salad with Cumin Lime Vinaigrette


Make the vinaigrette:

In a medium bowl, whisk together the lime juice, mustard, honey, cumin, chili powder, and kosher salt.

Add 1 tablespoon olive oil and whisk until fully combined.

Continue adding the remaining olive oil 1 tablespoon at a time, whisking until all 6 tablespoons are added and the dressing is creamy and emulsified.


Prepare the fresh ingredients:

Wash and dry the greens and chop or tear them into pieces, if necessary.

Peel the carrots into ribbons using a vegetable peeler.

Thinly slice the radishes.

To serve, place the greens on plates or in bowls.

Top with the carrots, radishes, pepitas, and feta crumbles, then drizzle with dressing.



Storage: Reserve any extra dressing in a sealed container in the

refrigerator; bring to room temperature before serving.

V* For vegan, omit the cheese and substitute maple syrup for honey.

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Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Recipe Credit

Sonja and Alex Overhiser are the creators of A Couple Cooks website, a collection of whole food recipes and inspiration for healthy and sustainable eating. The husband-and-wife duo cohost and produce A Couple Cooks Podcast, a show that features conversations with the freshest voices in food, including authors, farmers, and chefs. Sonja is a writer, recipe developer, and healthy and sustainable food advocate, and Alex is a food photographer and recipe developer. They live in Indianapolis, Indiana, with their son, Larson.