Description
This herby carrot salad combines fresh, crunchy carrots with aromatic mint, crunchy pistachios, and a flavorful tahini-lemon dressing spiced with sumac, cumin, and Aleppo pepper. Sweet Medjool dates and toasted sesame seeds add depth, making a vibrant, refreshing side dish perfect for any season.
Ingredients
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
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, to taste (about 1/2 teaspoon)
- Black pepper, to taste (about 1/2 teaspoon)
- About 1/4 cup extra virgin olive oil
Instructions
- Prepare the carrots. Slice the carrots into matchsticks by cutting them into 2- to 3-inch lengthwise pieces, then into thin planks approximately 1/8 inch thick. Stack these planks and slice lengthwise again into thin strips. Alternatively, grate, shred, spiralize, or process the carrots in a food processor to your preferred texture.
- Combine salad ingredients. In a large mixing bowl, add the sliced carrots, thinly sliced green onions (including both white and green parts), roughly chopped mint leaves, crushed pistachios, chopped Medjool dates, and toasted sesame seeds. Gently toss to combine the salad base.
- Make the dressing. In a small bowl, whisk together the minced garlic, tahini (start with 1 tablespoon and add more if desired), fresh lemon juice, honey, water, sumac, cumin, Aleppo pepper, kosher salt, and black pepper. Slowly whisk in about 1/4 cup of extra virgin olive oil until the dressing reaches a balanced, creamy consistency.
- Toss and serve. Just before serving, drizzle the prepared dressing over the salad and toss thoroughly to coat all ingredients well. Garnish with additional fresh mint leaves and crushed pistachios for extra flavor and texture. Serve immediately for the freshest taste.
Notes
- To save time, carrots can be grated or processed instead of cut into matchsticks.
- If Medjool dates are not available, you can substitute with other soft dried fruits like dried apricots or raisins.
- Tahini amount can be adjusted based on personal preference for creaminess and flavor intensity.
- This salad is best served fresh to maintain the crisp texture of the carrots.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
