This is funny - fennel salad and shredded carrot salad were my two “standard” entertaining accompaniments for a while, for the crunchy contrast and because I would happily eat any leftovers.
There is a delicious carrot salad recipe in Plenty - good hot or cold. The first time I had it, the carrots and onion were roasted and the caramelization lent a wonderful flavor, so I always do that now:
https://www.latimes.com/food/dailydish/la-dd-moroccan-carrot-salad-recipe-ottolenghi-20160520-snap-story.html%3FoutputType=amp
