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Carrot salad in a small bowl.

Carrot Salad with Tahini Lemon Vinaigrette

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Toss
  • Cuisine: Mediterranean
  • Diet: Vegan

This crunchy carrot salad has pistachios, scallions and cilantro all tossed in a tahini lemon dressing. Serve it as a salad or a side dish.

Ingredients

  • For salad
  • 1 pound carrots
  • 3 scallions, thinly sliced
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped cilantro
  • For vinaigrette
  • 1 garlic clove, minced
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

Instructions

  1. Peel and trim the ends of the carrots. Cut them into matchsticks using sharp chef’s knife or a julienne peeler. You can also use a box grater or food processor and shred the carrots.
  2. Combine the carrots, scallions, pistachios and cilantro in a large bowl.
  3. For the vinaigrette, whisk together the garlic, tahini, lemon juice, maple syrup, cumin, kosher salt, pepper and olive oil in a small bowl until fully combined.
  4. Drizzle the vinaigrette into the salad, tossing to combine.

Notes

You can store leftovers in the refrigerator up to 2 days in an airtight container. If you aren’t planning to eat the entire salad at once, store the dressing and salad separately. Let the dressing sit out at room temperature for 10 minutes to turn into liquid again if it has become solid in the cold of the refrigerator.

For a shortcut, you can buy shredded carrots.

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Toss
  • Cuisine: Mediterranean
  • Diet: Vegan

Keywords: carrot salad, carrot salad recipe