Herby Carrot Salad Recipe
fromthemediterraneandish.comwww.themediterraneandish.com/carrot-salad-with-dates
Crisp carrots, fresh mint, and bright lemon juice with nutty pistachios, sesame seeds, and creamy spiced tahini dressing. Every bite of this vibrant salad is a flavor party! Eat it as-is or heap it over a bed of cooked freekeh and for a satisfying vegan meal.
Ingredients
Instructions
Slice the carrots into matchsticks. Slice into 2- to 3-inch pieces, then slice lengthwise into thin planks (about 1/8 inch thick). Stack the planks and cut them lengthwise into thin strips. (Or, if you prefer, you can grate or shred the carrots using a box grater, peeler, spiralizer, or your food processor.)
Make the salad. Add the carrots to a large mixing bowl along with the green onions, mint, pistachios, dates, and sesame seeds.
Make the dressing. In a small bowl, whisk together the garlic, tahini, lemon juice, honey, water, spices, a big pinch of salt and pepper (about 1/2 teaspoon each). Whisk in enough olive oil to make a nicely balanced dressing, about 1/4 cup.
Finish and serve. Just before serving, drizzle the vinaigrette into the salad and toss. Garnish with more fresh mint and crushed pistachios. Serve immediately!
Nutrition
- Calories
- 180.1 kcal
- Carbohydrate Content
- 29.2 g
- Protein Content
- 4.7 g
- Fat Content
- 7 g
- Saturated Fat Content
- 0.9 g
- Sodium Content
- 89.2 mg
- Fiber Content
- 6.8 g
- Sugar Content
- 16.3 g
- Unsaturated Fat Content
- 5.6 g
- Serving Size
- 1 serving
