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+ servings

Carrot Salad

rate this recipe:
5 from 9 votes
Prep Time: 15 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.

Ingredients

  • 1 pound carrots, julienned
  • 3 Medjool dates, pitted and diced
  • ¼ cup chopped pistachios
  • 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.