Description
A refreshing herby carrot salad with pistachios and dates, perfect for a vegan and gluten-free diet.
Ingredients
Scale
- 1 pound (450g) carrots, trimmed and peeled
- 3 green onions, trimmed and thinly sliced (both white and green parts)
- 1/2 cup (15g) roughly chopped mint leaves, plus more for garnish
- 1/4 cup (30g) roughly crushed pistachios, plus more for garnish
- 2 Medjool dates, pitted and chopped into small bits
- 1 tablespoon toasted sesame seeds
- 1 garlic clove, minced
- 1 to 2 tablespoons tahini
- 1 lemon, juiced
- 11/2 teaspoon honey
- 2 tablespoons water
- 1/21/2 teaspoon sumac
- 1/21/2 teaspoon cumin
- 1/21/2 teaspoon Aleppo pepper or red pepper flakes
- Kosher salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, to taste
Instructions
- Prep Veggies & Herbs: Start by washing and peeling the carrots, then slice them into thin rounds. The bright orange color and fresh scent should perk you up. Choose firm carrots to keep that crispiness intact. Avoid soft ones, as they will not hold their own in the salad.
- Toast Pistachios & Dates: Toss the pistachios in a pan over medium heat until they give off a nutty aroma. This only takes a few minutes, so keep an eye on them! Adding a bit of heat boosts their flavor. Just do not let them burn or they will taste bitter.
- Mix Dressing Ingredients: In a small bowl, whisk the lemon juice, olive oil, and any herbs you are using until it is nice and smooth. The zesty aroma should make your mouth water! A common mistake is to skip seasoning, but do not forget to add salt to bring out those flavors.
- Toss Together with Care: In a big mixing bowl, combine the carrot rounds, toasted pistachios, and chopped dates. You will want to see those colors pop! Mix gently to avoid smashing the carrots. If you rush, you might end up with a mushy salad instead of a vibrant one.
- Let it Rest Briefly: Let the salad sit for a few minutes to encourage the flavors to mingle. You should notice a lovely aroma as everything comes together. If you dig in right away, the flavors will not have enough time to shine through.
- Serve & Enjoy Fresh: Serve the salad as a refreshing side dish. The bright colors and delightful textures should make it a hit! Just remember to keep the dressing separate until serving to maintain that crunchy carrot crunch.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 2 days; keep the dressing separate to maintain crispness.
- Expert Tips: Choose firm, brightly colored carrots for the best texture. Use fresh herbs for vibrant flavor. Keep the dressing separate until ready to serve for the best crunch.
- Reheating Instructions: This salad is best served fresh and does not require reheating.
- Serving Suggestions: Serve it over a bed of freekeh or couscous, pair it with grilled meats or lentil burgers, or add it to a mezze platter with hummus and flatbreads.
- Recipe Variations: Add feta cheese for a creamy contrast, include different herbs like cilantro or parsley, or incorporate additional veggies like cucumber or radish.
- Ingredient Notes: When selecting carrots, pick those that are firm and brightly colored for the best texture. If you substitute Medjool dates, dried apricots can work well. For a vegan option, replace honey with maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 180.1
- Sugar: 16.3g
- Sodium: 89.2mg
- Fat: 7g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29.2g
- Fiber: 6.8g
- Protein: 4.7g
- Cholesterol: 0mg