Carrot Salad

This simple carrot salad recipe comes together in just 15 minutes! Tossed in a lightly sweet, cumin-spiced dressing, it’s bright, aromatic, and refreshing.


Recipe Credit: Love & Lemons


  • 1.Place the julienned carrots in a large bowl and sprinkle the dates on top.
  • 2.Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt.
  • 3.Drizzle the dressing over the carrots and toss to coat. Sprinkle on the pistachios and cilantro and toss again. Sprinkle the mint leaves and serve.

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  • 1 pound carrots, julienned
  • 3 Medjool dates, pitted and diced
  • ¼ cup chopped pistachios
  • ⅓ cup finely chopped cilantro
  • ¼ cup mint leaves, optional


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon honey
  • 1 small garlic clove, grated
  • ¼ teaspoon cumin
  • ¼ teaspoon sea salt