Herby Carrot Salad Recipe
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.
Servings: 4
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
Calories: 180.1kcal | Carbohydrates: 29.2g | Protein: 4.7g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 3.1g | Sodium: 89.2mg | Potassium: 658mg | Fiber: 6.8g | Sugar: 16.3g | Vitamin A: 19396.8IU | Vitamin C: 25.1mg | Calcium: 110.1mg | Iron: 2mg
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