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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Oh, how I adore carrots—they’re like little bursts of sunshine on a plate. Vibrant, cheerful, and crunchy, they’re a must-have on my Easter menu, right alongside my colorful Easter bread and my crowd-favorite Easter breakfast casserole. This carrot ribbon salad is a fun and pretty way to showcase these sweet veggies. By peeling them into twisty, delicate ribbons—or using a spiralizer if you have one (like I do for zucchini noodles)—they become even more appealing. Toss them with a creamy lemon-tahini dressing, sprinkle on crunchy, salty pistachios, and voilà! You’ve got a light, colorful side dish that feels just right for any spring table.
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Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. tahini
- Juice of 1 lemon
- 1 tsp. honey
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground cumin
- Pinch of cayenne pepper
- 1 lb. carrots
- 1/4 cup salted roasted pistachios, roughly chopped
- 1/4 cup fresh mint, roughly chopped, plus more for topping
- 1/4 cup fresh parsley, roughly chopped
Directions
1. Whisk together the olive oil, tahini, lemon juice, 1 tablespoon hot water, the honey, salt, black pepper, cumin, and cayenne in a large bowl.
2. Peel the carrots, then use the peeler to shave the carrots into thin ribbons and add them to the bowl with the dressing. Add the pistachios, mint, and parsley and toss to coat. Top with more mint before serving.
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