Carrot Ribbon Salad With Ginger, Parsley, and Dates
A fresh and elegant salad featuring ribbons of carrots tossed with aromatic ginger, fresh parsley, sweet dates, and crunchy almonds in a bright lemon-honey dressing.
4 servings
22 min
Ingredients
- •1 pound medium carrots (about 6), preferably rainbow
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 teaspoon grated peeled fresh ginger
- •¾ teaspoon honey
- •⅛ teaspoon Kosher salt
- •⅓ cup finely chopped fresh flat-leaf parsley
- •½ cup roasted salted almonds, coarsely chopped
- •6 whole large Medjool dates
- •pitted and thinly sliced lengthwise
Cooking Instructions
- 1.
Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
15 min
- 2.
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
5 min
- 3.
Top the salad with the remaining almonds and dates and serve.
2 min
