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Ingredients
Scale
- 4 cups shredded carrots
- 1/3 cup finely chopped pistachios
- 1–1/2 tablespoons chopped dill fresh or freeze-dried
- 1–1/2 tablespoons chopped parsley fresh or freeze-dried
- Feta optional to sprinkle on top
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon-style mustard
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 large lemon 1/2 tsp zest & 1-1/2 tbsp juice
- Salt and pepper
Instructions
- Prepare the dressing by adding vinegar, Dijon mustard, olive oil, honey, lemon zest, and lemon juice to a wide-mouth jar. Season with salt and pepper, then shake until smooth and well mixed.
- Wash and peel the carrots. Use a julienne peeler or a box grater to create thin strands until you have 4 cups. Transfer to a large bowl.
- Mix in the chopped pistachios, dill, and parsley. Pour the dressing over the salad to taste, and gently toss to combine. Adjust seasonings if necessary.
- Serve immediately or let it chill for 15-30 minutes to enhance the flavors. If desired, sprinkle feta on top just before serving.
Notes
Use fresh herbs for the best flavor, but freeze-dried can be a good alternative.
Consider adding other nuts for a different texture or taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mix, Serve
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 8g
- Sodium: 100mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg