This crunchy carrot salad has pistachios, scallions and cilantro all tossed in a lemon tahini dressing. Serve it as a salad or a side dish.
If you’re craving carrots, you can also try this Moroccan Carrot Salad.
If you haven’t ever gotten into eating raw carrots, spring is just the time to start. And I’m not talking about those pre-peeled and cut baby ones you can have as a snack.
I always like roasted carrots for a side, and sautéed with onions and celery, I have to give this trio credit for being the first ingredients in countless soup recipes. But next time try skipping the cooking because carrots make a fantastic base for salads. They are a good alternative to the expected lettuce and leafy greens.
Generally there are 2 directions you can go with a shredded carrot salad:
For my version, I go more with the French style keeping the crisp texture in mind. The tahini in the dressing does thicken it and adds some creaminess, but it isn’t meant to hide the bite of the carrots. That, with a combination of spices, gives the salad hints of Moroccan taste and flavor.
The carrots for this salad are cut into matchsticks. I don’t mind using my knife to take care of this task. No matter what tool you do use, peel the carrots and trim the ends before you begin.
Then cut the carrots into 2 to 3-inch lengths. Halve them lengthwise. Then cut them into slices, and finally slice them into matchsticks. It really isn’t that tough. And once you get going, you will pick up speed.
Another option is to use a julienne peeler. This probably won’t save you that much time, but if you feel more confident with this kind of gadget, then go for it.
Also, you can shred the carrots with the large holes of a box grater, but the strands will come out thinner and shorter. The same is true if you run the carrots through a food processor with the shredding disc.
And before you ask, yes, you can buy a bag of shredded carrots in the produce section at the grocery store for the ultimate shortcut.
This is what you need:
This is an excellent choice for a potluck salad and side dish in a single recipe. Since it doesn’t have greens, there is no chance that it will wilt.
You can store leftovers in the fridge up to 2 days in an airtight container. If you know that you aren’t planning to eat the entire salad in a single meal, don’t toss it in the dressing. Actually store them separately. Give the dressing 10 minutes or so at room temperature before you then toss it with the carrots. This gives the oil a chance to turn liquid again if it’s solid from the cold of the refrigerator.
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