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 fresh 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 ground cumin
- 1/2 teaspoon Aleppo pepper (or red pepper flakes)
- Kosher salt, to taste
- Black pepper, to taste
- About 1/4 cup extra virgin olive oil
Instructions
- Prepare the Carrots: Slice the carrots into matchsticks by first cutting them into 2- to 3-inch pieces, then slicing lengthwise into thin planks about 1/8 inch thick. Stack the planks and cut lengthwise into thin strips. Alternatively, you can grate, shred, or spiralize the carrots using your preferred tool.
- Make the Salad: In a large mixing bowl, combine the prepared carrot matchsticks, sliced green onions (white and green parts), roughly chopped mint, crushed pistachios, chopped dates, and toasted sesame seeds. Toss gently to mix.
- Prepare the Dressing: In a small bowl, whisk together the minced garlic, tahini, freshly squeezed lemon juice, honey, water, sumac, ground cumin, Aleppo pepper, and a generous pinch of kosher salt and black pepper (about 1/2 teaspoon each). Gradually whisk in the extra virgin olive oil, about 1/4 cup, until the dressing is smooth and well emulsified with a balanced taste.
- Combine and Serve: Just before serving, drizzle the dressing over the salad and toss thoroughly to coat all the ingredients evenly. Garnish with additional fresh mint leaves and crushed pistachios for extra aroma and crunch. Serve immediately to enjoy the fresh textures and flavors.
Notes
- To save prep time, you can grate or spiralize the carrots instead of slicing into matchsticks.
- If Medjool dates are unavailable, substitute with another soft, sweet variety like deglet noor dates or dried apricots chopped finely.
- Aleppo pepper can be swapped with mild red pepper flakes if not available, but it will alter the flavor slightly.
- This salad is best served fresh and does not store well due to the raw carrot texture and dressing.
- Adjust the tahini amount according to your preferred creaminess and thickness of the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
