Carrot Salad
Serves 6
This carrot salad recipe is a fresh, healthy 15-minute side dish! It features shredded raw carrots, dates, herbs, and pistachios tossed in a bright lemon dressing. See the blog post above for make-ahead tips.
Equipment
Ingredients
- 1 pound carrots, julienned or shredded
- 3 Medjool dates, pitted and diced
- ¼ cup chopped pistachios
- ⅓ cup finely chopped fresh cilantro
- ¼ cup fresh mint leaves, optional
Dressing
- 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
Instructions
- Place the julienned carrots in a large bowl and sprinkle the dates on top.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt.
- Drizzle the dressing over the carrots and toss to coat. Sprinkle on the pistachios and cilantro and toss again. Garnish with the mint leaves, if using, and serve.