Carrot Ribbon Salad with Mint, Pistachios & Dates
A bright, lightly sweet carrot ribbon salad tossed with fresh mint, crunchy pistachios, and soft dates, finished with a simple lemon tahini olive oil dressing. It’s fresh, textured, and balanced enough to stand on its own or sit alongside anything.
Equipment
- Vegetable peeler (for ribbons)
- Sharp knife
- Cutting board
- Mixing bowl
- Small bowl or jar (for dressing)
Ingredients
Salad:
- 5 large carrots peeled into ribbons
- ⅓ cup pistachios roughly chopped
- ⅓ cup Medjool dates pitted and thinly sliced
- ¼ cup fresh mint leaves roughly torn
- 2 tablespoons fresh parsley finely chopped (optional but recommended)
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons tahini
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Optional Add-ins (choose 1–2 if you want to elevate it):
- 2 tablespoons crumbled feta or vegan feta
- Zest of ½ lemon
- Thinly sliced shallot
Instructions
- Peel the carrots, then continue peeling lengthwise to create long, thin ribbons. Rotate the carrot as you go to get the most out of each one.
- Roughly chop the pistachios, slice the dates thinly, and tear the mint leaves. If using parsley, finely chop it.
- In a small bowl or jar, whisk together olive oil, lemon juice, maple syrup (if using), salt, and pepper until emulsified.
- Add carrot ribbons to a large bowl. Scatter in the pistachios, dates, mint, and parsley.
- Pour the dressing over the salad and gently toss until everything is evenly coated and slightly softened.
- Let sit for 5 minutes to allow the carrots to relax slightly. Taste and adjust salt or lemon as needed. Add optional toppings if using.
Notes
If your carrots feel stiff, let the dressed salad sit 10–15 minutes before serving for a softer texture.
For extra depth, lightly toast the pistachios before adding.
This holds well in the fridge for a few hours, but mint is best added fresh right before serving.
For extra depth, lightly toast the pistachios before adding.
This holds well in the fridge for a few hours, but mint is best added fresh right before serving.