Looking for a refreshing and vibrant dish that’s both healthy and bursting with flavor? Look no further than this delightful Raw Carrot Salad with Pistachio Dukkah and Dates! In just 15 minutes, you can whip up a colorful salad that combines the natural sweetness of fresh carrots and dates with the rich, nutty crunch of pistachio dukkah. This Middle Eastern-inspired recipe is not only a feast for the eyes but also a perfect side dish for any meal or a light lunch on its own. Get ready to impress your taste buds and your guests with this easy-to-make, nutrient-packed salad that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 large carrots, grated
- 1/2 cup pistachio dukkah
- 1/4 cup dates, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Wash the carrots thoroughly under cool running water, scrubbing gently with a vegetable brush to remove any dirt or debris.
- Peel the carrots using a vegetable peeler, removing the outer skin completely.
- Using a box grater or food processor with a grating attachment, grate the carrots into fine, uniform shreds. Aim for thin, delicate strips that will absorb the dressing well.
- Transfer the grated carrots to a large mixing bowl, spreading them out to ensure even coating of dressing.
- Pit and finely chop the dates into small, uniform pieces, creating a sweet contrast to the carrots.
- In a separate small bowl, whisk together olive oil, fresh lemon juice, and a pinch of salt to create a simple dressing.
- Pour the dressing over the grated carrots and toss gently to ensure even coating and distribution.
- Sprinkle the chopped dates over the dressed carrots, mixing lightly to incorporate.
- Add the pistachio dukkah over the salad, reserving a small portion for garnish.
- Gently toss all ingredients to combine, ensuring the carrots are well-coated and the dates and dukkah are evenly distributed.
- Transfer the salad to a serving platter or individual plates, and garnish with the remaining pistachio dukkah.
- Serve immediately at room temperature to enjoy the fresh, vibrant flavors and crunchy textures.
Tips
- Choosing the Carrots: Opt for large, fresh carrots for the best flavor and texture. Organic carrots are often sweeter and more flavorful, enhancing the overall taste of your salad.
- Grating Technique: For the best results, use a box grater or a food processor to achieve fine, uniform shreds. This will help the carrots absorb the dressing more effectively, ensuring every bite is delicious.
- Dressing Variations: Feel free to experiment with the dressing! A splash of apple cider vinegar or a hint of honey can add a unique twist to the flavor profile.
- Make Ahead: You can prepare the grated carrots and chopped dates in advance. Just toss them with the dressing right before serving to keep everything fresh and crunchy.
- Serving Suggestions: This salad pairs wonderfully with grilled meats or can be served as a light lunch alongside pita bread and hummus.
- Garnishing: Don’t skimp on the pistachio dukkah garnish! It not only adds flavor but also gives the salad a beautiful presentation that’s sure to impress.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 6g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
