Spicy Carrot Ribbon Salad

Crushed red pepper gives this pretty carrot salad some heat, while coriander seeds and fresh parsley add a slight Middle Eastern flavor. Try it with dishes like braised lamb and chicken stew.

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  1 lb. medium carrots (about 5)
  
  


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  2 Tbs. fresh lime juice
  
  


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  Kosher salt
  
  


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  1/2 small red onion, thinly sliced (about 1/2 cup)
  
  


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  1 tsp. coriander seeds, crushed
  
  


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  1/8 tsp. crushed red pepper flakes
  
  


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  2 Tbs. finely chopped fresh flat-leaf parsley
  
  


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  1 Tbs. extra-virgin olive oil
  
  

Peel the carrots, then shave them with the vegetable peeler into long, thin ribbons; you’ll have about 4 cups.

In a medium bowl, toss the carrots with 1 Tbs. of the lime juice and 1/4 tsp. salt and let sit for 10 to 15 minutes.

Meanwhile, in a small bowl, combine the onion with the remaining 1 Tbs. lime juice, the coriander seeds, pepper flakes, and 1/4 tsp. salt. Let sit for 10 minutes, then add to the carrots along with the parsley. Toss to combine, drizzle with olive oil, and serve.