Description
Discover the vibrant flavors of our Carrot Salad recipe! Learn how to create this refreshing, crunchy dish that’s perfect for any occasion. Click for the full recipe!
Ingredients
- 1 pound (454 g) carrots, julienned
- 3 Medjool dates, pitted and diced
- 1/4 cup (60 ml) chopped pistachios
- 1/3 cup (80 ml) finely chopped cilantro
- 1/4 cup (60 ml) mint leaves, optional
- 2 tablespoon (30 ml) s extra-virgin olive oil
- 2 tablespoon (30 ml) s fresh lemon juice
- 1 tablespoon (15 ml) tahini
- 1 tablespoon (15 ml) honey
- 1 small garlic clove, grated
- 1/4 teaspoon (1 ml) cumin
- 1/4 teaspoon (1 ml) sea salt
Instructions
- Place the carrots cut into thin strips in a large mixing bowl and scatter the diced dates on top.
- Create the dressing by combining the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt in a separate small bowl, stirring them together thoroughly.
- Pour the dressing over the carrots and mix until everything is well coated. Add the pistachios and cilantro, then mix once more. Finally, add the mint leaves on top and serve.
Notes
- Dice the dates evenly for balanced sweetness throughout the saladnLightly toast the pistachios before chopping for a deeper flavor and extra crunchnFinely grate the garlic to ensure it smoothly blends into the dressing