Carrot Ribbon Salad With Ginger, Parsley, and Dates

Ingredients for Carrot Ribbon Salad With Ginger, Parsley, and Dates

• 450g medium carrots (about 6), preferably rainbow

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon grated peeled fresh ginger

• 3/4 teaspoons vegan honey

• Kosher salt

• 1/3 cup finely chopped fresh flat-leaf parsley

• 1/2 cup roasted salted almonds, coarsely chopped

• 6 large Medjool dates, pitted and thinly sliced lengthwise

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 1/8 teaspoons 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.

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.