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Spiralized Rainbow Carrots

  • 15 m
  • 15 m
Laura Marzen, R.D., L.D.
“Spiralized carrots come together quickly in this simple lemony side dish. Don't have a spiralizer? Use a julienne vegetable peeler to create the carrot strands.”


    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 tablespoon chopped fresh chives
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground pepper
    • 6 large mixed-color carrots, peeled and halved crosswise
    • 2 tablespoons chopped fresh mint


  • 1 Whisk lemon juice, oil, chives, salt and pepper in a large bowl.
  • 2 Cut carrots into long thin strands, then slice the long strands into shorter strands to make them easier to serve (see Tip).
  • 3 Add the carrot strands to the large bowl with the dressing and toss to coat. Serve immediately or cover and refrigerate for up to 4 hours. Add mint before serving.
  • Tip: If you don't have a spiralizer, you can also use a julienne vegetable peeler to create the carrot strands.
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