Ingredients
Salad
- 4 cups shredded carrots (washed, peeled, and julienned or grated)
- 1/3 cup finely chopped pistachios
- 1 1/2 tablespoons chopped fresh dill
- 1 1/2 tablespoons chopped fresh parsley (or freeze-dried parsley)
- Feta cheese, optional, for sprinkling on top
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/4 cup olive oil
- 1 tablespoon honey
- Zest of 1/2 large lemon
- 1 1/2 tablespoons fresh lemon juice (about half a large lemon)
- Salt and pepper to taste (approximately 1/4 teaspoon salt and 1/8 teaspoon pepper)
Instructions
- Prepare Dressing: In a wide-mouth jar, add 2 tablespoons red wine vinegar, 1 tablespoon Dijon-style mustard, 1/4 cup olive oil, 1 tablespoon honey, lemon zest from half a large lemon, and 1 1/2 tablespoons fresh lemon juice. Season with approximately 1/4 teaspoon salt and 1/8 teaspoon pepper. Secure the lid and shake well until the honey is fully combined and the dressing is smooth.
- Prepare Carrots: Wash and peel the carrots thoroughly. Using a julienne peeler or the large holes of a box grater, shred the carrots into thin strands to create about 4 cups. Transfer the shredded carrots into a large mixing bowl.
- Assemble Salad: Add the finely chopped pistachios, chopped dill, and parsley to the bowl with the shredded carrots. Pour in the desired amount of the prepared dressing—start with less and add more as needed. Gently toss the salad to ensure the carrots and nuts are evenly coated with the dressing.
- Season and Serve: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately for the freshest taste, or chill for 15 to 30 minutes to allow flavors to meld. If desired, sprinkle crumbled feta cheese on top just before serving.
Notes
- For the best texture, use a julienne peeler to create uniform carrot ribbons, or alternatively use the large holes on a box grater.
- If fresh parsley is unavailable, freeze-dried parsley works well for this recipe.
- The salad can be served immediately or chilled slightly; chilling enhances the flavor melding.
- Feta cheese is optional but adds a creamy, salty contrast to the fresh salad.
- This salad keeps well in the refrigerator for up to 1 day but is best fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
