“I’ve made this beautiful fresh carrot salad that I like to make at home for my family. I julienne carrots and serve it with an aleppo citrus vinaigrette, some dates, red onion and crushed walnut.” — Eden Grinshpan
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Raw Carrot Salad with Dates, Walnuts and Aleppo
Ingredients
Units
Scale
For the salad:
- 2 bunches of medium sized carrots- around 12, washed, peeled
- 4 dates, roughly chopped
- 1/2 cup walnut crushed
- 1 small red onion, finely sliced
For the dressing:
- 1 small garlic clove, finely grated
- 1 lemon zest and juiced
- 1/2 teaspoon Aleppo plus extra to sprinkle on top
- 1 tablespoon honey
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Using a mandolin, slice the red onion. Slice and Julien the carrots. Chop the dates and add everything into a large salad bowl. Sprinkle the walnuts on top.
- Mix all of the dressing ingredients into a small bowl, and then drizzle over the salad. Enjoy!
