Carrot Ribbons with Persimmon Pickled Red Onion Vinaigrette

Figure Ate Persimmon Vinegar (from our regenerative farming friends up north at White Buffalo Land Trust) is a naturally fermented vinegar that adds a bright acidity to any dish. In this recipe, we use it to pickle red onions, and then we combine those onions and the brine with our amazing avocado oil for a flavorful vinaigrette. While this dressing is delicious with simple salad greens, we opted for something more creative here by shaving carrots into ribbon-like curls. Be sure to store the ribbons in ice water for at least an hour before you toss the salad in order to maximize their crunch and texture.


  • ½ cup Figure Ate Persimmon Vinegar or apple cider vinegar
  • ¼ cup filtered water
  • 1 ½ teaspoons raw honey
  • ½ medium red onion, sliced into 1/16-inch-thick rings
  • 2 whole garlic cloves, peeled
  • 1 ½ teaspoons black peppercorns
  • 1 ½ teaspoons fine sea salt
  • 2 tablespoons minced Persimmon Pickled Onions
  • 1 tablespoons brine from Persimmon Pickled Onions
  • 2 tablespoons Figure Ate Persimmon Vinegar or apple cider vinegar
  • 1 ½ teaspoons fermented mustard or whole grain mustard
  • 1 tablespoon thinly sliced scallions (about 1 onion; white and green parts)
  • ¼ teaspoon fine sea salt
  • 1 tablespoon Apricot Lane Farms unrefined avocado oil
  • 5 medium carrots
  • ¼ cup finely chopped parsley leaves (about ⅓ bunch)
  • 1 teaspoon minced garlic (1 large clove)
  • Pickled Onions, for garnish (optional)


  1. PERSIMMON PICKLED ONIONS — In a small pot, combine the persimmon vinegar, water, honey, onion, garlic, peppercorns, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring frequently, until the onions begin to soften and turn pink, about 10 minutes. Remove the pot from the heat and transfer the onions and liquid to a small bowl. Refrigerate for at least 30 minutes before using. The onions and brine will keep in an airtight container in the refrigerator for 1 week.
  2. PICKLED ONION VINAIGRETTE — Make the vinaigrette: In a small bowl, combine the minced pickled onions, brine from the pickled onions, vinegar, mustard, scallions, and salt. Mix with a fork to combine. Slowly drizzle in the avocado oil, whisking with a fork to incorporate the oil.
  3. SALAD — Cut each carrot into 3 segments. Using a vegetable peeler, shave each segment into ribbons. Store the carrots in ice water for at least 1 hour or until ready to toss the salad. Drain the carrots in a colander and dry well with a clean cloth or paper towel. Put the carrot ribbons into a medium bowl and add the parsley and garlic. Pour the dressing over the top and toss to combine. Divide the salad among four plates or serve family-style on a platter. Garnish with the remaining pickled onions, if desired. Serve immediately.