Carrot Tahini Dill Salad

Carrot tahini dill salad is such a fresh tasting salad for spring and summer! This salad features carrots shaved into “noodles” and a very tasty tahini, dill, lemon and garlic dressing.

Simply use your potato peeler to create the wide carrot noodles. Once you have peeled the outer layer off, peel on one side of the carrot at a time, doing a “front” and “back” first for the widest noodles, then the two remaining sides. Leave the core, since peeling gets difficult at that point anyway. Save those scraps for eating as snacks or for adding to your homemade vegetable broth or stock.

I like to put my carrot noodles into ice cold water as I peel them. You can even add an ice cube to the water. As the carrots soak, occasionally “fluff” them up a bit, rearranging them in the bowl. This helps the carrots gain more dimension and shape, bending and curling a little bit. Then in the bowl or on a salad plate, they will pile up like a salad, rather than laying flat. It’s so pretty!

This dressing recipe is my new favorite. I love each of the ingredients, so of course I love the dressing. It’s quick and easy to put together. Both the carrots and the dressing can be prepped, covered and stored in the refrigerator until dinner time or the arrival of guests. Just blend and serve! You can also serve the dressing on the side, so each person can drizzle on as much as they desire.

If you find the dressing is very thick after blending, just add a bit more water, being sure not to over do it. Stir until your desired consistency is reached. Any leftover dressing can be refrigerated for a few days.

There’s no easy way to garnish this salad, due to the shape of the carrot strips, so I just add a couple of grinds of black pepper on the top. The pepper really adds to the overall flavor, too.

This recipe is adapted from Little Bits of Real Food & Real Talk.

You might also enjoy:

Cucumber Asparagus Salad

Grape Avocado Salad

Print Recipe

Carrot Tahini Dill Salad

Cold, crisp strips of carrot noodles topped with a fresh tahini dill dressing. A perfect addition to spring and summer meals!

Course

Salad, Side Dish

Cuisine

American

Keyword

carrots, dill weed, dried dill, garlic, lemon, lemon juice, lemon zest, tahini

Prep Time

15 minutes

Servings

servings

Ingredients

• 8 - 10 large carrots peeled, cut into strips with a potato peeler
• 1/4 cup tahini mix well in the jar before measuring
• 1 tablespoon dried dill weed
• 1 lemon zested and juiced
• 1 clove garlic minced
• 4 tablespoons water
• 1/2 teaspoon salt or more, to taste

Course Salad, Side Dish Cuisine American Keyword carrots, dill weed, dried dill, garlic, lemon, lemon juice, lemon zest, tahini Prep Time 15 minutes Servings servings Ingredients 8 - 10 large carrots peeled, cut into strips with a potato peeler 1/4 cup tahini mix well in the jar before measuring 1 tablespoon dried dill weed 1 lemon zested and juiced 1 clove garlic minced 4 tablespoons water 1/2 teaspoon salt or more, to taste

Instructions

1. Use your potato peeler to shave wide carrot noodles from the sides of carrots. Place the carrot noodles into a bowl of ice water. Set aside. Keep the carrot cores to use as snacks or to cook into vegetable stock or broth.
2. In a small mixing bowl or glass measuring cup, combine the tahini, dill weed, lemon juice and zest, water, garlic, and salt. Before adding any additional salt to taste, let the dressing sit in the fridge for a while so the flavors can blend. You may also want to thin the dressing with a small amount of water at that time.
3. Both the carrots and the dressing can be made ahead of time, then stored covered in the refrigerator. Leave the carrots in the water to refrigerate.

   
4. Remove from the fridge and place carrots into individual bowls or onto salad plates, using paper towels to dry the carrots slightly. The dressing can be served on the side and drizzled onto each salad or drizzled onto the carrots before serving.
5. Top with cracked black pepper to taste.
6. Leftover dressing can be stored in the refrigerator for a few days.

Recipe Notes

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