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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 bit is an explosion of 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
Prep Time 20 mins
Cook Time 7 mins
Total Time 27 mins
Course Appetizer, Salad
Cuisine American
Servings 4
Calories 123 kcal



  • 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 1/2 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 1/4-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 1/4-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
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