Herby Carrot Salad Recipe

Ingredients

• 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
• 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

Steps

1. 1

   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.)

2. 2

   Make the salad. Add the carrots to a large mixing bowl along with the green onions, mint, pistachios, dates, and sesame seeds.

3. 3

   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.

4. 4

   Finish and serve. Just before serving, drizzle the vinaigrette into the salad and toss. Garnish with more fresh mint and crushed pistachios. Serve immediately!