Description
- A vibrant carrot ribbon salad with zesty lemon-tahini dressing, pistachios, and fresh herbs, perfect for light meals or sides.
Ingredients
Scale
- 2 Tbsp olive oil
- 1 Tbsp tahini
- Juice of 1 lemon
- 1 Tbsp hot water
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- Pinch of cayenne
- 1 lb carrots (peeled into ribbons)
- 1/4 cup roasted salted pistachios (chopped)
- 1/4 cup fresh mint (plus extra for garnish)
- 1/4 cup fresh parsley
Instructions
- Whisk together olive oil, tahini, lemon juice, hot water, honey, salt, pepper, cumin, and cayenne until smooth.
- Peel carrots into long ribbons using a vegetable peeler.
- Toss carrot ribbons with dressing until evenly coated.
- Mix in chopped pistachios, mint, and parsley.
- Garnish with extra mint and serve immediately.
Notes
- Optional: Add cucumber slices, grilled chicken, chickpeas, tofu, or feta for variations.
- Store leftovers in airtight container for 1–2 days.
- Add fresh herbs just before serving.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-cook
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg