This is something I've always done for salads, but didn't think to post it here till my daughter was watching me make dinner lastnight and said, "Wow, Mom, that's a clever way to do carrots in the salad! I didn't know you did it that way!" So, here you go...
I hate big chunks of carrot in a green salad because they don't compliment the lettuce very well and they all sink to the bottom of the salad. I just can't seem to slice them thin enough. I've tried shredding them using a grater, but that takes forever and it's a lot of hard work -- plus I'm terrified I'll shred my fingers into the salad (ouch!). So I came up with this way of preparing carrots for a green salad:
1. Peel the carrots and cut off the skinnier end.
2. Using the same vegetable peeler, hold it at a 45-degree angle and "peel" bits off the end of the carrot with a quick motion, turning the carrot as you go. As my daughter pointed out, it's kind of like using the peeler to sharpen the end of the carrot (like sharpening a pencil). You get bigger pieces than a grater, but they're thin and mix into the lettuce better.