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    Home » Salads » Citrus Carrot Salad Recipe

    Citrus Carrot Salad Recipe

    Jan 16, 2017 · by Valentina · 17 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Citrus Carrot Salad Recipe is as delicious as it is stunning. It's like an edible painting.  A little bit sweet, and a little bit spicy, every bite is packed with flavor.Colorful Citrus Carrot Salad Recipe on a bright white, narrow plate.

    Melissa's Produce has declared the Shishito Pepper to be one of the most trendy peppers.

    And today it's a key ingredient in this beautiful salad.

    Close up of Colorful Citrus Carrot Salad Recipe on narrow, whtie plate.

    Colorful Citrus Carrot Salad

    A mix of vibrant colors on a plate can stimulate the appetite and well, it's just so pretty to look at!

    And it's so fun to play with produce in this way -- especially when we have such delicious and interesting choices available to us.

    Colorful Citrus Carrot Salad Recipe on white plate with finely chopped chives.

    Creating a plate like this always feels like art -- it's like painting with the ingredients.

    I've chosen specific citrus varieties for this salad that I love and that are currently in season. Though, you can use whatever you'd like! You'll start to see blood oranges in the markets soon, and the red would be a lovely addition.

    It's hard to beat the beauty of a blood orange!

    slices of blood orange and limes surounded by fresh cilantro leaves.

    I adore the seedless Cara Cara oranges -- for their sweet flavor and gorgeous pink color!

    You could also use a small Ruby grapefruit for a similar color and orange, oranges.

    Several Cara Cara orange slices on a dark background.

    I used the sweet, small  Neapoliton tangerines from Melissa's Produce, as well as their super convenient, already peeled, baby carrots that come in a variety of colors. (I just saw that you can also get them at Trader Joe's.)

    Whatever citrus you select, it's sure to be beautiful, and one of the most fun, colorful salads ever.

    Tasting Citrus

    Be sure to taste citrus when you can before purchasing -- the Farmers Markets typically offer samples, and you can always ask the manager of the produce section in grocery stores.  I've never had anyone say no, and you definitely want to be sure it tastes as good as it looks! 🙂

    Close up of Colorful Citrus Carrot Salad Recipe with Shishito pepper on white plate.

    Enjoy every last beautiful bite of this Colorful Citrus Carrot Salad!

    More delicious citrus recipes:

    • Satsuma Mandarin Recipe
    • Citrus Avocado Salsa
    • Pickled Ginger Salad with Citrus
    • Citrus Carpaccio with Yuzu Dressing

    This is not a sponsored post -- Melissa's Produce invited me to a media event to learn about produce trends, and I was given a variety of produce for recipe testing.  As always, all opinions are my own.

    Colorful Citrus Carrot Salad Recipe -- It's as delicious as it is stunning.

    Citrus Carrot Salad Recipe

    Valentina K. Wein
    This Colorful Citrus Carrot Salad is as delicious as it is stunning. It's like an edible painting. A little bit sweet, and a little bit spicy, every bite is packed with flavor!
    *Please note that you will have to sauté the Shishito peppers before assembling this salad. It should 10 minutes. (Here's how to sauté the Shishito peppers.)
    5 from 2 votes
    Print
    Prep Time 20 mins
    Cook Time 7 mins
    Total Time 27 mins
    Course Appetizer, Salad
    Cuisine American
    Servings 4
    Calories 123 kcal

    Ingredients
      

    • 2 tablespoons fresh lemon juice
    • 1 ½ teaspoon honey
    • 1 teaspoon chili paste (I like Sambal Oelek)
    • 6 baby carrots, varying in color
    • 1 dozen sautéed Shishito peppers (click here for How to Sauté Shishitos
    • 3 to 4 small tangerines, (Neapolitan, Satsuma, and/or Ojai Pixies are great)
    • 2 Cara Cara oranges
    • 1 Cocktail Grapefruit
    • a few chives for garnish, finely chopped

    Instructions
     

    • In a very small bowl, mix the lemon juice with the honey and chili paste. Set aside.
    • Fill a small bowl with ice water and set aside. Then peel the carrots and cut off the tops, leaving about ½ inch on. Place them in a steamer basket and steam over medium-high heat just until they're easily pierced with a fork, about 5 to 7 minutes.
    • As soon as the carrots are done, add them to the bowl of ice water for a few seconds. (This stops the cooking process and helps keep the color.) Pat the carrots dry with a paper bowl and then slice them in half lengthwise. Set aside.
    • Keeping them whole, peel the tangerines and then slice them horizontally into even-sized rounds, about ¼-inch.
    • Use a paring knife to peel the grapefruit and oranges. First, slice about ½-inch off of each end. Then stand them on one of their flat surfaces, and use the knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the fruit. Continue until peeled. (Here's a photographic guide to peeling citrus this way.)
    • Now slice the oranges and grapefruit horizontally into even-sized rounds, about ¼-inch. (The grapefruit will have seeds -- just use the tip of a knife to remove them.)
    • Now arrange the peppers, carrots and citrus evenly among four plates.
    • Sprinkle each one with the chives and drizzle with the dressing.
    Keywords pretty salads, salad for party
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    More Salad Recipes

    • Citrus Carpaccio with Jalapeño
    • Peach Caprese Salad
    • Peach Avocado Salad with Zucchini
    • Mango Salad with Basil

    Reader Interactions

    Comments

    1. Liz @ I Heart Vegetables

      January 17, 2017 at 6:32 pm

      That is such a beautiful salad! I love all those colors. This would be so perfect for a fancy brunch!

      Reply
      • valentina

        January 17, 2017 at 7:45 pm

        Thanks, Liz! 😀

        Reply
    2. Tracy | Baking Mischief

      January 17, 2017 at 9:13 pm

      I'm already behind on the 2017 trends. I've never even heard of a Shishito pepper!! I should totally get acquainted with them though, because this salad looks amazing. Absolutely gorgeous, and I am so with you on Cara Cara oranges. I can't wait till they hit the shelves here in southern California. Seems like it should be any time now.

      Reply
      • valentina

        January 17, 2017 at 11:15 pm

        Hi Tracy, You're not behind! I just got a sneak peak. Keep your eye out on menus for Shishitos, and I've been seeing Cara Caras at Gelson's and Trader Joe's in S. Cal! 😀 Thanks for visiting!

        Reply
    3. Meeta

      January 18, 2017 at 1:34 am

      Such a vibrant looking salad with some great flavor combination. Need to check up on the trends for 2017!

      Reply
      • valentina

        January 18, 2017 at 7:43 pm

        Thank you! So fun seeing what food is trendy! 🙂

        Reply
    4. Sandhya Hariharan

      January 18, 2017 at 1:41 am

      This Salad is absolutely amazing.. With so much of color splash on my plate, I would have them all. Never heard of Shishito pepper!! Guess its the new in trend thingy for 2017.

      Reply
      • valentina

        January 18, 2017 at 7:44 pm

        Thank you so much! Keep your eye out for Shishitos! And lots of pretty colors! 🙂

        Reply
    5. Silvia

      January 18, 2017 at 1:54 am

      Oh my, I just love the colors on that plate. Thanks for sharing this recipe. I have to try it. 🙂

      Reply
      • valentina

        January 18, 2017 at 7:45 pm

        And thank you for checking it out!

        Reply
    6. David

      January 21, 2017 at 6:04 am

      Such wonderful colors – both in the citrus and the carrots! I love all the colors in which carrots can be bought now… and, I will always thank you for introducing me too Cara Cara oranges! They are so incredibly good.

      Reply
      • valentina

        January 21, 2017 at 8:34 pm

        Thanks so much, David! So happy you are still loving the Cara Caras! I see them all over these days. 🙂

        Reply
    7. Karen (Back Road Journal)

      January 23, 2017 at 7:27 am

      Citrus is being picked at the present time in our county and I'm always looking for new ways to use it. Love your colorful salad.

      Reply
      • valentina

        January 23, 2017 at 12:58 pm

        Thanks so much, Karen! I just love citrus seaason. 🙂

        Reply
    8. Docmike5

      May 19, 2021 at 5:24 pm

      Delicious and attractive dish. Great melding of flavors of citrus, peppers and carrots. Dressing is sublime.

      Reply
    9. David Scott Allen

      December 05, 2022 at 10:41 am

      I will say it again - this is gorgeous! And the flavors? Yum!

      Reply
      • valentina

        December 06, 2022 at 2:00 pm

        Thank you! 😀 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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