Carrot Ribbon Salad with Dukkah (toasted pistachio, seeds, & spices)
Crunchy, beautiful, and addicting this carrot ribbon salad is ready in 15 minutes. It's sprinkled with Dukkah which is a Middle Eastern condiment. It only takes a few minutes to toast the nuts, seeds, and spices to make this delicious topping.
Equipment
- 1 Small Skillet
Ingredients
- 2 lbs Carrots about 6-8 larger carrots
- 3 tbsp Olive Oil extra virgin
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Maple Syrup pure
- 1/2" knob Fresh Ginger or 1/8 tsp ground ginger
- 1/4 tsp Sea Salt
- 1/2 tbsp Fresh Thyme chopped
Dukkah Ingredients
- 1/4 cup Pistachios chopped
- 1 tbsp Sesame Seeds white or black
- 1 tsp Coriander ground
- 1 tsp Cumin ground
- 1/4 tsp Sea Salt
Instructions
- In a small skillet, over medium high heat, toast the Dukkah ingredients. Toss or stir while toasting. Toast for 3-4 minutes until fragrant. Set aside.
- Peel outer skin of carrots, discard. Peel carrots into ribbons using vegetable peeler, see video. Once all carrots are peeled into ribbons, make dressing.
- For the dressing: in a small bowl with whisk, or lidded jar, put olive oil, lemon juice, maple syrup, and ginger. Whisk or shake to incorporate.
- Drizzle desired amount of dressing on to carrots, toss to coat. Sprinkle with dukkah and fresh thyme, toss. Put in serving bowl & enjoy!
Video
Notes
Will keep in refrigerator for up to 2 days.
Store leftover dukkah in a lidded container in pantry.
For picky kids, leave some carrot ribbons undressed. They'll love to eat carrtos in this way.
Nutrition
Calories: 135kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 225mgPotassium: 428mgFiber: 4gSugar: 7gVitamin A: 18987IUVitamin C: 9mgCalcium: 51mgIron: 1mg
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