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Ingredients
Scale
- 6 large carrots, about 1 pound
- 1/2 cup finely chopped pistachios
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 1 green onion, thinly sliced
- extra herbs and chopped pistachios, for garnish
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar, or champagne vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 small clove garlic, grated
- kosher salt and black pepper, to taste
Instructions
- Wash and peel the carrots. Using a vegetable peeler, shave each carrot lengthwise into long, thin ribbons. Place the ribbons in a large bowl.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, apple cider (or champagne) vinegar, honey, Dijon mustard, and grated garlic. Season with kosher salt and black pepper to taste, then whisk until smooth and emulsified.
- Pour the dressing over the carrot ribbons and toss gently to coat.
- Add the chopped pistachios, dill, parsley, and green onion. Toss again until evenly distributed.
- Transfer to a serving platter. Garnish with extra herbs and chopped pistachios. Serve immediately, or chill for 15–30 minutes to let the flavors meld before serving.
Notes
Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
This salad can be prepared a few hours in advance; just keep it covered in the refrigerator until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg