Step 1

Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores. Place the ribbons in a large, microwave-safe bowl and toss with ½ teaspoon salt. Cover and microwave on high until wilted but still crisp-tender, 3 to 5 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.

Step 2

In a small saucepan over medium, toast the poppy seeds, stirring often, until fragrant and slightly darker in color, about 2 minutes. Transfer to a small bowl. In the same saucepan over medium, heat the oil, garlic and star anise, stirring occasionally, until the garlic begins to brown at the edges, 1 to 2 minutes. Reduce to low, add the lemon juice and sugar, then whisk until the sugar dissolves. Bring to a simmer and cook, whisking occasionally, for 3 minutes. Remove and discard the garlic and star anise.

Step 3

Pour the warm dressing over the carrots and toss. Let stand for 15 minutes. Add the poppy seeds and parsley, then toss again. Taste and season with additional salt, lemon juice and/or sugar, then transfer to a serving dish.