Carrot Ribbon Salad with Middle Eastern Spiced Dressing

  • Total Time: 25 mins
  • Hands-on Time: 20 mins
  • Makes: 4-6 servings

A fresh, colorful carrot ribbon salad with creamy feta cheese and crunchy pistachios, tossed in a tangy oil and vinegar dressing featuring cumin, coriander and bright paprika. This Middle Eastern-inspired side dish is a great compliment to fish or chicken, and comes together quickly enough to be a new weeknight standby.

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To toast the nuts
1. Preheat the oven to 350 degrees.
2. On a small, rimmed baking sheet, spread pistachios evenly and toast for 5 to 7 minutes, or until fragrant. Set aside to cool.

To make the dressing
1. In a small bowl, whisk together olive oil, sherry vinegar, lemon juice, garlic powder, cumin, coriander, paprika and salt, and set aside.

To make the salad
1. Using a vegetable peeler, shave carrots into thin ribbons.
2. In a large salad bowl, combine carrot ribbons, toasted pistachios and parsley, and toss with dressing.
3. Gently fold in feta.
4. Serve salad in small bowls, topped with additional chopped parsley, feta and black sesame seeds. Cover and refrigerate leftovers for up to 2 days.



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