Organic Carrot Ribbon Salad with Middle Eastern Spiced Dressing

Organic Carrot Ribbon Salad with Middle Eastern Spiced Dressing

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.

HANDS-ON TIME:

COOK TIME:

SERVES: 4-6

Ingredients

Use organic ingredients where possible.

For the salad:

  • 34 cup raw shelled pistachios
  • 8 large carrots, peeled (about 1 pound)
  • 12 cup crumbled feta cheese, plus more for topping
  • 12 cup finely chopped fresh parsley, plus more for topping
  • Simply Organic® Black Sesame Seeds

For the dressing:

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 12 teaspoon Simply Organic® Garlic Powder
  • 14 teaspoon Simply Organic® Ground Cumin
  • 14 teaspoon Simply Organic® Ground Coriander
  • 12 teaspoon Simply Organic® Ground Paprika
  • 14 teaspoon kosher salt

Directions

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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