Carrot Salad
User Reviews
4.9
90 reviews
Excellent
Carrot Salad
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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.
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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
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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.
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Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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