Carrot Salad with Pistachios, Dates, and Tahini Dressing
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.
- Time: 25 min
- Servings: 4
Source: The Mediterranean Dish
Ingredients
- pound carrots, trimmed and peeled
- green onions, trimmed and thinly sliced
- roughly chopped mint leaves, plus more for garnish
- roughly crushed pistachios, plus more for garnish
- Medjool dates, pitted and chopped into small bits
- tablespoon toasted sesame seeds
- garlic clove, minced
- to 2 tablespoons tahini
- lemon, juiced
- teaspoon honey
- tablespoons water
- teaspoon sumac
- teaspoon cumin
- teaspoon Aleppo pepper or red pepper flakes
- Kosher salt
- Black pepper
- Extra virgin olive oil