Carrot Salad with Feta & Pistachios
This Moroccan style carrot salad is an easy vegetarian side dish, tossed with feta, pistachios, mint, and a floral orange blossom vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 1x
- Category: Salad
- Method: Mixed
- Cuisine: Moroccan
Ingredients
Scale
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 11⁄2 teaspoons orange blossom water 2 teaspoons honey
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon crushed red pepper flakes, plus more for garnish
- 1⁄4 teaspoon sea salt
- 10 carrots, washed and tops trimmed and reserved
- 1 cup coarsely chopped fresh mint leaves, plus more for garnish
- 2⁄3 cup chopped toasted pistachio nuts
- 2⁄3 cup crumbled feta cheese
Instructions
- Combine the oil, vinegar, orange blossom water, honey, cumin, cardamom, the ¼ teaspoon red pepper flakes, and the salt in a jar, seal, and shake to blend. Alternately, whisk the ingredients in a small bowl and set aside.
- Use a vegetable peeler, mandoline, or spiralizer to slice the carrots into long, thin strips. Finely chop a handful of carrot tops (resulting in about 1⁄4 cup). Place the carrot strips and carrot tops in a large salad bowl.
- Add the mint and pistachios, and pour the dressing over all. Toss to combine. Gently fold in the feta. Top with mint and extra red pepper flakes, if you want an additional kick of spice.
Notes
Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc.