Carrot ribbon salad with ginger, parsley and dates recipe

Ingredients for Carrot ribbon salad with ginger, parsley, and dates

• 450 g medium carrots, preferably rainbow, peeled, sliced

• 30 ml extra-virgin olive oil

• 30 ml fresh lemon juice

• 5 ml grated fresh ginger, peeled

• 5 g honey

• kosher salt, to taste

• 80 g finely chopped fresh flat-leaf parsley

• 75 g roasted salted almonds, coarsely chopped

• 6 large Medjool dates, pitted, thinly sliced lengthwise

How to make Carrot ribbon salad with ginger, parsley, and dates

1. Use a vegetable peeler to shave the carrots into long, thin slices, taking care to protect your fingers.  Soak the slices, along with any remaining carrot nubs, in a bowl of ice water until they curl, about 15 minutes.  Drain the carrots and pat them dry.

2. In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ¼ teaspoon of salt.  Add the carrots, parsley, half of the almonds, and half of the dates.  Toss everything together to combine.  Adjust the salt to taste.

3. Top the salad with the remaining almonds and dates before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.