This is a riff on a Japanese-type salad. The citrus-based dressing balances the sweetness of the carrots and the scallions add some heat. Cilantro adds an aromatic note while carrot tops give the salad an herbaceous edge. In lieu of the scallion, you can sub in Japanese turnips or daikon
2 1/2 c carrots, sliced, diced, julienned, or shredded
4 T chopped scallion
1/2 t salt
2 T lemon, lime, or orange juice, or a combination
2 T vegetable oil
1/2 c finely chopped cilantro leaves or carrot tops
1. Combine carrots and scallion. Sprinkle with salt. Toss gently. Stir in the citrus juice and oil. Add the cilantro and toss once more. Serve.