CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Provided by Antoni Porowski
Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Top the salad with the remaining almonds and dates and serve.
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Sahad Kwser
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Winry Pickels
[email protected]The carrots were a little too crunchy for my taste. I would grate them more finely next time.
Kit Ak
[email protected]The dressing was a little too oily for my taste. I would use less olive oil next time.
Leona Bombo
[email protected]This salad is a little too sweet for my taste. I would reduce the amount of honey in the dressing next time.
Mike Hawk
[email protected]I didn't have any dates, so I used raisins instead. They worked just as well.
Shirletta Pope
[email protected]I'm allergic to parsley, so I used cilantro instead. It was still delicious!
Olwethu Tidomane10
[email protected]This salad is a great make-ahead dish. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Nakelle Bullock
[email protected]I love how versatile this salad is. You can add different ingredients to customize it to your own taste. I like to add some chopped walnuts or almonds for extra crunch.
Bala Vlogs0.02
[email protected]This salad is a great way to sneak some vegetables into your kids' diet. They'll love the sweet and tangy dressing.
Sb Sagor Khan
[email protected]I'm not a big fan of carrots, but I really enjoyed this salad. The dressing is so good that it makes the carrots taste amazing.
kaka gujjar
[email protected]This salad is the perfect side dish for a summer barbecue or picnic.
Damba Willy
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with vitamins and minerals, and it's also low in calories.
James Witkowski
[email protected]I love the bright orange color of this salad. It's so cheerful and inviting.
Khan 2001
[email protected]This salad is a great way to use up leftover carrots. I always have a few carrots left over from other recipes, and this salad is a delicious way to use them up.
Nassuna Samalie
[email protected]I've made this salad several times now, and it's always a hit. I love the combination of flavors and textures. The carrots are sweet and crunchy, the parsley is fresh and herbaceous, and the dates add a touch of sweetness and chewiness. The dressing
Abbi Jablonski
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I love the pop of color it adds to my dinner table.
Kala Thapa
[email protected]I'm always looking for new ways to use carrots, and this salad is definitely a keeper. It's a refreshing and healthy side dish that's perfect for any occasion.
Raju Neupane
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.
Himasara Fernandu
[email protected]The ginger-parsley dressing is the star of this salad. It's perfectly balanced, with just the right amount of sweetness, acidity, and spice. I love how it coats the carrots and brings out their natural sweetness.
Hama Gardy
[email protected]This carrot ribbon salad is a delightful dish that combines sweet, crunchy carrots with a tangy ginger-parsley dressing. The addition of dates adds a touch of sweetness and chewiness that perfectly complements the other flavors. I love how easy this