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!
Servings Prep Time
6-8servings 15minutes
Servings Prep Time
6-8servings 15minutes
  • 8 – 10large carrotspeeled, cut into strips with a potato peeler
  • 1/4cup tahinimix well in the jar before measuring
  • 1tablespoon dried dill weed
  • 1 lemonzested and juiced
  • 1clove garlicminced
  • 4tablespoons water
  • 1/2teaspoon saltor more, to taste
  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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