Fresh, vibrant, and full of texture, this Herby Carrot Salad with Pistachios and Dates is a beautiful mix of sweet, savory, and nutty flavors. Tossed in a creamy tahini dressing with warm spices and fresh herbs, it’s the kind of salad that steals the show.
Who says you need greens for a salad? Like our asparagus salad and celery salad, the vegetables take center stage in this raw carrot salad recipe, and the result is a fresh, vibrant salad loaded with flavor and texture.
Crisp carrots, fresh mint, and bright lemon juice are elevated and balanced with nutty pistachios, sesame seeds, and creamy tahini. When it comes to Mediterranean Diet recipes, every bite is a flavor party, and this carrot salad is no exception!
Carrot salad comes together quickly—just a bit of chopping and whisking and it’s ready in under 30 minutes. It’s light on effort but big on flavor, making it a great option for a weeknight side dish or an easy addition to your weekend meal prep.
As a salad, it is perfect! But heap it over a bed of cooked freekeh and you’ll have a satisfying vegan meal. I highly recommend it, especially for lunches or as a colorful addition to your next mezze spread.
Table of Contents
What’s in Carrot Salad?
You only need a few staples and some fresh produce to build layers of flavor and texture in this vibrant raw carrot salad—nothing too fancy, but every ingredient counts! Check your pantry and fridge for the following:
For the Salad
- Carrots: Look for firm, brightly colored carrots—any color will work. I recommend using thinner carrots rather than big ones. I find they have a better texture. The big ones are great in my apple-carrot-beet juice recipe! You can also take a shortcut and buy a bag of pre-shredded carrots from the produce section.
- Green onions: Milder than regular onions, they add a nice bite and a pop of color. Use both the white and green parts for extra flavor. You can also substitute chives or minced shallots, if you like.
- Fresh mint: Bright, cooling, and fragrant—mint adds a fresh herbal note that really makes this salad sing.
- Pistachios add crunch and nuttiness. I like to crush them so every bite has texture.
- Medjool dates: These caramel-like gems balance the acidity of the lemon and the richness of the tahini. You can usually find them in the produce or dried fruit section. If you’re a date fan, check out this round-up of some of our favorite sweet and savory date recipes.
- Sesame seeds: A simple touch that brings toasty depth and ties in with the tahini dressing. I use white sesame seeds here for their mild, nutty flavor.
For the Dressing
- Garlic: Just one clove goes a long way to add punch to the dressing.
- Tahini: Creamy and nutty, tahini is the base of the dressing. I use this one from our shop because it’s smooth, pourable, and never bitter.
- Read More: What is Tahini?
- Try it: Soom Tahini is made from the highest quality organic sesame seeds, roasted and crushed.
- Lemon juice adds brightness and acidity to the dressing. Fresh-squeezed is best!
- Honey: Just a touch helps round out the sharpness of the lemon and the earthy flavor of the tahini. I like our Greek honey in this recipe for the herbal thyme notes it imparts.
- Water thins the dressing to a pourable consistency.
- Spices: Warm and earthy, a little ground cumin gives the dressing depth. Mildly spicy and a bit fruity, Aleppo pepper gives the dressing a gentle kick. Sumac adds a lemony, tangy note that enhances the sweet, fresh flavor of the carrots.
- Kosher salt and black pepper: To season everything just right. Taste and adjust as needed!
- Extra virgin olive oil: Adds body and richness to the dressing. I used our bold Spanish Hojiblanca oil when developing this recipe because the sweet carrots balance out the oil’s intensity.
How to Make Raw Carrot Salad
This salad is super simple to make and comes together in just a few easy steps. All you need is a little chopping, a quick whisk of the dressing, and a toss to bring it all together. Here’s how to make it:
- Prep the carrots: Trim and peel 1 pound of carrots. Cut into 2- to 3-inch lengths, then slice into thin planks and stack them to slice into matchsticks. (You can also spiralize them, shred them with a mandoline, or shred them using a food processor or box grater if you prefer!)
- Combine the salad ingredients: In a large mixing bowl, add the sliced carrots, 3 thinly sliced green onions (both white and green parts), 1/2 cup chopped fresh mint, 1/4 cup roughly crushed pistachios, 2 finely chopped Medjool dates, and 1 tablespoon toasted white sesame seeds.
- Make the dressing: In a small bowl, whisk together 1 minced garlic clove, 1 to 2 tablespoons tahini, the juice of 1 lemon, 1 teaspoon honey, 2 tablespoons water, 1/2 teaspoon sumac, 1/2 teaspoon cumin, 1/2 teaspoon Aleppo pepper, and about 1/2 teaspoon each kosher salt and black pepper. Slowly whisk in about 1/4 cup extra virgin olive oil until creamy and well-blended.
- Finish and serve. Just before serving, drizzle the tahini dressing over the salad and toss to coat evenly. Top with a little extra mint and crushed pistachios. Serve immediately.
Make it Your Own
This carrot salad is easy to customize based on what you have on hand or what you’re in the mood for. Here are a few fun and flavorful ways to change it up.
- Swap the herbs: Try fresh parsley or cilantro in place of mint for a different herbal note.
- Add a creamy element: Crumble in some feta or goat cheese for a rich, tangy flavor contrast.
- Bring in more veggies: Add shredded cabbage, shaved fennel, thinly sliced radishes, or cucumber.
- Use a different nut: No pistachios? Try chopped walnuts, almonds, or cashews.
- Change the citrus: Swap lemon juice with orange juice in the dressing.
- Try a dried fruit twist: Replace the dates with chopped dried apricots or raisins.
What to Serve with Carrot Salad
Though delicious on its own, this bright, crunchy raw carrot salad makes an excellent side dish to all kinds of meals. Serve it over warm freekeh, farro, or couscous with a spoonful of hummus or baba ganoush on the side. It’s also a great accompaniment to Lentil Burgers with Yogurt-Herb Sauce or meat dishes such as Persian-style Barbecued Chicken Thighs or Greek Baked Chicken Wings.
How to Store Carrot Salad
If you have leftovers, store carrot salad in an airtight container in the fridge for up to 2 days. I recommend keeping the dressing separate if you know you’ll be storing it—this helps the carrots stay crisp and fresh.
More Carrot Recipes
Dips and Condiments
Roasted Carrot Hummus with Spicy Harissa
Soups and Stews
Roasted Carrot Soup
Moroccan and Tunisian
Moroccan-Style Carrot Salad
Browse all Mediterranean recipes.
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Herby Carrot Salad Recipe
Ingredients
For the Salad
- 1 pound carrots, trimmed and peeled
- 3 green onions, trimmed and thinly sliced (both white and green parts)
- 1/2 cup roughly chopped mint leaves, plus more for garnish
- 1/4 cup roughly crushed pistachios, plus more for garnish
- 2 Medjool dates, pitted and chopped into small bits
- 1 tablespoon toasted sesame seeds
For the Dressing
- 1 garlic clove, minced
- 1 to 2 tablespoons tahini
- 1 lemon, juiced
- 1 teaspoon honey
- 2 tablespoons water
- 1/2 teaspoon sumac
- 1/2 teaspoon cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- Kosher salt
- Black pepper
- Extra virgin olive oil
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!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the tahini paste, honey, olive oil, sumac, cumin, and Aleppo pepper used in this recipe.
- Storage: If you have leftovers, store carrot salad in an airtight container in the fridge for up to 2 days. I recommend keeping the dressing separate if you know you’ll be storing it—this helps the carrots stay crisp and fresh.
Nutrition
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