This carrot salad recipe is one of my new favorites. I love it because it’s so simple (really, you can make it in 15 minutes or less), so vibrant, and so delicious. Crisp carrot matchsticks mingle with nutty pistachios, fresh cilantro, and mint. Medjool dates add sweetness, and a cumin-spiced dressing ties it all together.
Equipment
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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
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Place the julienned carrots in a large bowl and sprinkle the dates on top.
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Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt.
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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.