Add some vibrant color to your plate with this Red Carrot Salad! Made with a spicy, herbaceous pesto inspired by Yemeni Zhoug sauce, this salad has the perfect balance of sweet and heat. It’s topped with chopped pistachios and fresh parsley for extra flavor, and drizzled with honey and olive oil to round it out.
This recipe was inspired by two things – first, the gorgeous red carrots I found at Whole Foods. And second, the container of zhoug sauce I bought at Trader Joe’s. Zhoug, also known as schug, zhug, or sahawiq, is a fiery herbal condiment from Yemen similar to pesto. I made this herbaceous sauce from fresh green chiles, carrot tops, coriander, cardamom, and garlic. Normally parsley is one of the main ingredients in zhoug, but carrot tops taste very similar to parsley – they are in the same botanical family, Apiaceae! Plus, using the leaves of the carrots makes this a no-waste recipe :)
I labeled the sauce as “zhoug-ish” because the way I make it is not traditional in the slightest! I don’t want to mislead readers into thinking otherwise. Traditionally, zhoug is made with fresh, whole spices hand-ground in a stone mortar and pestle. Instead, I used many of the zhoug ingredients, but blended them up in a food processor for convenience. I also opted Serrano chiles because they’re available in most US grocery stores (but you can use jalapeños if you want).
Most cultures have their own version of a green, herby condiment. Italy has pesto, France has pistou, Argentina has chimichurri, Morocco has chermoula, etc. But what makes zhoug different is its spice level and its use of parsley as the main herb. So if you haven’t tried it before, you’re in for a real treat! The spiciness of the zhoug goes SO well with the sweetness of the carrots. I know you’ll love it, enjoy! :)
If you like fresh, herby recipes, then you’ll also love this Carrot Top Pesto, this Broccoli Pesto Dense Bean Salad, or this Green Goddess Hummus!
Red Carrot Salad w/ Zhoug-ish Sauce
Ingredients
Salad
- 6 Large, Whole Red Carrots
- 1/3 Cup Fresh Parsley chopped
- 2 Tbsp Roasted, Salted Pistachios chopped
- 1 1/2 Tbsp Honey drizzled over
- Pinch Salt
Zhoug-ish Sauce
- The Carrot Tops
- 1 Serrano Pepper
- 3 Cloves Garlic
- 1/4 Cup Cilantro packed
- 1/4 Tsp Cumin
- 1/2 Tsp Salt
- Black Pepper to taste
- 1/3 Cup Extra Virgin Olive Oil
- Juice from 1 Lemon
Instructions
- To begin, remove the tops from the carrots and set aside. Wash the carrots, then peel off the outer layer. Then, using a julienne peeler, peel the carrots into shredded strips. When done, place shredded carrots on a serving platter and set aside.
- Wash and dry the carrot tops, then remove the stems, keeping only the leaves. (You can save the stems in the freezer to make vegetable stock, or to season broths!) You should have between 1-2 cups of leaves.
- Cut your Serrano peppers in half, and remove the ribs and seeds if you'd like a less spicy sauce.
- Then, add the carrot tops, peppers, and all other sauce ingredients to a food processor, and blend on high until the sauce is the consistency of pesto. Because the amount of carrot tops may vary, you may have to add more olive oil and lemon juice to thin it out. Taste as you go!
- Prep the parsley and pistachios as garnish by roughly chopping them both.
- To assemble, sprinkle the salt and drizzle the honey over the carrots, then toss with a few spoonfuls of the zhoug sauce. Add as much or as little as you'd like. Then, top with the chopped parsley and pistachios.
- Serve, and enjoy!
Notes
- This recipe will likely yield more zhoug-ish sauce than you need. You can save it in the refrigerator for 3-5 days, or in the freezer for up to 2 months.
- Don’t worry too much about ratios in this salad – add as much or as little of everything as you like.
- If you don’t like spice, try a small jalapeño pepper, ribs and seeds removed, instead of the Serrano pepper. Or, try using about 1/4 cup of a green bell pepper if you don’t like any spice. You still want some pepper flavor though!
Nutrition
Red Carrot Salad w/ Zhoug-ish Pesto FAQs
How long will the zhoug sauce last?
This recipe will likely make more zhoug sauce than you need. You can store it in the refrigerator for 3-5 days, or in the freezer for up to 2 months.
What do red carrots taste like?
Red carrots taste very similar to regular orange carrots; however I find them to be a tad sweeter. They are red due to lycopene, the same antioxidant present in tomatoes.
What is the difference between black carrots and red carrots?
The key difference between black (purple) and red carrots lies in their color. Black carrots get their color from anthocyanins, while red carrots contain lycopene, another type of antioxidant.
Is a raw carrot salad good for you?
Yes! Raw carrots are incredibly nutritious, containing beta-carotene, Vitamin K, and antioxidants. Have you heard the adage that you should eat carrots for eye health? That’s because the beta-carotene you get from carrots is converted to Vitamin A in your body, which promotes good vision. This Red Carrot Salad also has pistachios (which contain healthy fats and protein) and parsley (another nutrient-dense herb).
Is this the same as an old-fashioned carrot salad?
No, old-fashioned carrot salad is made with mayonnaise, pineapple, and raisins. Totally different vibe here! However, you could definitely add raisins to this salad to amplify the sweetness!
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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