Carrot Salad
Prep Time
15 mins
Rating
5 out of 5 stars
(26)
Ingredients
4 servings
- 1 pound carrots, julienned
- 3 Medjool dates, pitted and diced
- ¼ cup chopped pistachios
- ⅓ cup finely chopped cilantro
- ¼ cup mint leaves, optional
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 small garlic clove, grated
- ¼ teaspoon cumin
- ¼ teaspoon sea salt
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Preparation
Step 1
Place the julienned carrots in a large bowl and sprinkle the dates on top.
Step 2
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt.
Step 3
Drizzle the dressing over the carrots and toss to coat. Sprinkle on the pistachios and cilantro and toss again. Sprinkle the mint leaves and serve.
Step 4
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Chef's notes
Serve as a side dish for dinner or brunch, or make it in advance and pack it for lunch. It will keep in the fridge for up to 3 days.
If making this salad ahead of time, wait to add the herbs until the last minute to keep them fresh.
