Photo: Iain Bagwell
YieldsServes 6
AuthorElaine Johnson,
In carrot bunches sold as "rainbow," each color is actually a different variety, but they've been grown together. For the most beautiful salad, use carrots that are a mix of sizes and colors from light to dark. Slicing them is fastest on a classic French- or Japanese-style mandoline, but you can also use a vegetable peeler.

How to Make It

Step 1
1

Scrub carrots gently (so you don't lose the bright outer color), using a brush under running water. With a mandoline or vegetable peeler, cut thin lengthwise ribbons to make 1 qt.; discard ends and tough cores.

Step 2
2

Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp. Drain, roll in kitchen towels, and pat dry.

Step 3
3

Discard tough or thick stems from pea shoots and tear sprigs into 4- to 5-in. pieces. Pull strings from straight sides of snap peas, then thinly slice peas lengthwise. In a large bowl, whisk oil, lemon juice, garlic, 1/2 tsp. salt, and the pepper.

Step 4
4

Add carrots, pea shoots, snap peas, feta, mint, and chicken to bowl and toss gently. Season with more salt if you like.

Step 5
5

*Find at farmers' markets and Asian markets.

Ingredients

 1 1/2 pounds rainbow carrots (preferably a mix of long and short ones)
 4 ounces pea shoots*
 2 cups sugar snap peas
 1/3 cup extra-virgin olive oil
 1/4 cup Meyer lemon juice
 1 large garlic clove, minced
  About 1/2 tsp. kosher salt
 1/4 teaspoon pepper
 1 cup crumbled sheep's- or goat's-milk feta cheese
 3/4 cup mint leaves, cut into slivers
 3 cups shredded cooked chicken

Directions

Step 1
1

Scrub carrots gently (so you don't lose the bright outer color), using a brush under running water. With a mandoline or vegetable peeler, cut thin lengthwise ribbons to make 1 qt.; discard ends and tough cores.

Step 2
2

Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp. Drain, roll in kitchen towels, and pat dry.

Step 3
3

Discard tough or thick stems from pea shoots and tear sprigs into 4- to 5-in. pieces. Pull strings from straight sides of snap peas, then thinly slice peas lengthwise. In a large bowl, whisk oil, lemon juice, garlic, 1/2 tsp. salt, and the pepper.

Step 4
4

Add carrots, pea shoots, snap peas, feta, mint, and chicken to bowl and toss gently. Season with more salt if you like.

Step 5
5

*Find at farmers' markets and Asian markets.

Rainbow Carrot, Pea Shoot, and Chicken Salad