Carrot Salad with Cucumber, Peppadews, & Pom Vinaigrette

Julie Rylander


I love peppadews. These little peppers can be found in the Zupan’s olive bar and are the perfect combination of sweet and hot. This whole salad is a bright and zingy little dish that can chase away any gray day. I’ve used pomegranate seeds as a garnish here, which add a glimmer of ruby to the salad.



  • 1 C pomegranate juice
  • ½ t. granulated sugar
  • 1 t. good-quality aged balsamic vinegar
  • 1 t. extra-virgin olive oil


  • 2 C carrot, shredded
  • 1 C cucumber, thinly sliced
  • Salt and freshly ground black pepper to taste
  • ¼ C peppadews, chopped
  • Pomegranate seeds for garnish (optional)



  1. Boil the pomegranate juice until it has reduced to about 1⁄3 C. Typically this will take about 10 minutes.
  2. Add the sugar, balsamic vinegar, and olive oil. Chill before using.


  1. Shred the carrot and slice cucumbers. Julienne the peppadews coarsely, and keep the seeds if you like a little extra heat.
  2. Toss the salad with a drizzle of olive oil and flavor with salt and pepper.
  3. Top with the pom vinaigrette and toss gently. Garnish with pomegranate seeds and serve immediately.