Middle Eastern Carrot Salad (No Cook)
Raw carrot ribbons tossed in a warm, spiced Middle Eastern dressing with cumin, coriander, Aleppo pepper, lemon, and sesame seeds. Ready in 10 minutes, no cooking required.
Servings: 4
Ingredients
- 3 carrots
- 2 tbsp olive oil
- 1 lemon juice of
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp sesame seeds
- ½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Aleppo pepper
- ½ cup chopped fresh parsley
Instructions
- Whisk together the olive oil, lemon juice, salt, pepper, sesame seeds, coriander, cumin, and Aleppo pepper in a large bowl.
- Use a vegetable peeler to shave the carrots into long thin ribbons directly into the bowl.
- Add the chopped parsley and toss well until everything is evenly coated.
- Serve immediately, or keep the ribbons and dressing separate and toss just before serving.
Notes
- The ribbon cut is key. Grated carrot releases moisture and softens quickly. Ribbons stay crisp and hold up much longer.
- Keep ribbons and dressing separate if making ahead. Toss just before serving.
- Aleppo pepper is mild and fruity, not spicy. Sweet paprika with a pinch of red pepper flakes is the closest substitute.
Nutrition
Calories: 118kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 337mg | Potassium: 268mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8436IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 2mg