Carrot Ribbon Salad with Middle Eastern Spiced Dressing

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

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



    4 tablespoons extra virgin olive oil

    3 tablespoons sherry vinegar

    1 tablespoon fresh lemon juice

    1/2 teaspoon Simply Organic Garlic Powder

    1/4 teaspoon Simply Organic Cumin

    1/4 teaspoon Simply Organic Coriander

    1/2 teaspoon Simply Organic Paprika

    1/4 teaspoon sea salt or pink Himalayan salt


    3/4 cup raw pistachios, shelled

    8 large carrots (about 1 pound), peeled

    1/2 cup parsley, finely chopped, plus more for garnish

    1/2 cup crumbled feta cheese, plus more for garnish

    Simply Organic Black Sesame Seed, for garnish


    To Make the Dressing: 

    1. In a small bowl, combine olive oil, sherry vinegar, lemon juice, garlic powder, cumin, coriander, paprika and salt. Whisk until well combined.

    To Make the Salad:

    1. Preheat oven to 350 degrees. On a small, rimmed baking sheet, spread pistachios evenly and toast for 5 to 7 minutes, until fragrant. Set aside to cool.
    2. Use a vegetable peeler to shave carrots into thin ribbons. 
    3. In a large salad bowl, combine carrot ribbons, toasted pistachios and parsley. Toss until well combined.

    To Assemble: 

    1. Toss salad with dressing, then gently fold in feta.
    2. Serve in small bowls, garnished with parsley, feta and black sesame seed.

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