This salad is a beautiful tangle of carrots, sweet fennel, and crisp radishes, all tossed with a tangy, bright-green yogurt dressing. For even more color, use rainbow carrots. You will have carrot “cores” left over, which can be saved for stock making, reserved for use in soups or stir-fries, or eaten as a cook’s snack.

Prepare:

Using a vegetable peeler, cut into long, thin ribbons, rotating them with each stroke:

Transfer the carrot ribbons to a large bowl, along with:

Toss with enough dressing to lightly coat everything and transfer to a serving dish. Sprinkle with: