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Carrot Salad
Prep Time:
15
minutes
mins
Serves
4
This carrot salad recipe is so simple and delicious! Serve it 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.
Equipment
Julienne Peeler
Ingredients
1
pound
carrots, julienned
3
Medjool dates
,
pitted and diced
¼
cup
chopped pistachios
⅓
cup
finely chopped cilantro
¼
cup
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. Sprinkle the mint leaves and serve.