This is a great way to eat carrots: the process of shredding brings out their sweet flavor, vibrant color, and changes their often-woody texture. This was really good with lunch the next day too.
Shred 3 carrots in food processor (use the cheese grating disc). Add shredded carrots to salad bowl.
Add 1/4 C thinly sliced napa cabbage and 1/4 C chopped walnuts.
Prepare dressing and drizzle over carrots, cabbage and walnuts:
2 TB Japanese sweet rice wine "mirin"
3 TB Japanese rice vinegar "komezu"
1 tea soy sauce
Adapted from this great book on Japanese cooking and ingredients