This easy Shredded Carrot Salad with Dates and Pistachios is so delicious and full of flavor! You can whip it up in no time and it’s perfect for meal prep or a crowd!
This isn’t just any regular carrot salad. Well, not that there actually is a regular carrot salad. This is a cool carrot salad. And by cool, I mean totally packed with fresh flavor. It’s the kind of dish I like to make when people say they don’t eat vegetables because of all the fresh, herby flavors and carrots are such an easy veggie to convince people to try. Not to mention, this side salad is easy to make ahead of time, so it’s perfect for meal prep and to make for a crowd!
This post contains affiliate links. If you purchase a product through these links, I may earn a few pennies. Thanks for keeping this free blog going! This post was originally posted on January 5th, 2020 and updated on March 18th, 2021.
Inspiration for Moroccan Food Recipes
Ever since BMW and I took a trip to Tangier, Morocco, I’ve been inspired by the flavors and colors of their food! Many dishes are vegetarian, so obviously veggies get the star treatment in Moroccan food, showing off how diverse and delicious vegetables are and the many ways they can be used in filling meals.
From couscous to carrots to tangines, Moroccan food offers a wide spread of distinctive dishes. I love incorporating Moroccan flavors like fresh mint, nuts, dates, cumin, coriander, saffron and turmeric into my recipes. They are such bold seasonings and really give some variety to our normal repertoire.
As we wandered the market streets in Tangier, I picked up mint tea, which is typically served at most meals in Morocco. I also brought home Smoked Paprika and the famous Moroccan spice mix ras el hanout, made of 27 spices. Talk about fragrant! If you’re ever looking to switch things up in recipes, try adding Moroccan spices to chicken, rice or couscous, and of course vegetables!
Our meal on a private balcony in Tangier.
Watch the Full Recipe Video!
You can get all the details from this recipe on my recipe video. I give all my tips, what kitchen tools make it easier (hint this) and why we love this dish so much. Seriously, I’ve made this Moroccan Carrot Salad for my friends so many times that they now pretty much associate this dish with me, haha. Do you have any dishes like that? Ones that you make over and over and people always ask you to make it?
You Might Also Love
Curry Chicken Thighs with Carrot Salad
Smoky Asian Chicken Lettuce Wraps
Shredded Carrot Salad with Dates and Pistachios
Makes 6 servings
Ingredients:
- 5-6 (2lbs) of large carrots, peeled
- 1 bunch of green onions, white and green parts
- 1/2 bunch of cilantro, chopped
- 1/4 cup mint, stems removed and chopped
- 1/4 cup medjool dates
, pitted and chopped
- 1/4 cup pistachios, chopped
- 1/4 cup feta, crumbled
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin powder
Directions:
- Whisk olive oil, lime juice, salt and cumin together. Set aside.
- Grate carrots on box grader or food processor.
- Chop onions, herbs and dates.
- Toss carrots, herbs, onions and dates together with dressing. Top with pistachios and feta and more herbs if desired. Serve room temperature alongside these Curry Chicken Thighs!
Shredded Carrot Salad with Dates and Pistachios
Ingredients
- 5-6 2lbs of large carrots, peeled
- 1 bunch of green onions white and green parts
- 1/2 bunch of cilantro chopped
- 1/4 cup mint stems removed and chopped
- 1/4 cup medjool dates pitted and chopped
- 1/4 cup pistachios chopped
- 1/4 cup feta crumbled
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin powder
Instructions
- Whisk olive oil, lime juice, salt and cumin together. Set aside.
- Grate carrots on box grader or food processor.
- Chop onions, herbs and dates.
- Toss carrots, herbs, onions and dates together with dressing. Top with pistachios and feta and more herbs if desired.
Thanks! It’s delicious 🙂 I took a small shortcut – After shredding the carrots and moving them to the bowl with the dressing, I changed to the chopping blade and then added the rest of the ingredients (dates, mint, cilantro, etc) and processed it until evenly chopped. I left the feta and pistachios out to be added right before I serve it. In the end, the awesome flavor was there but it was a bit more subtle because of the smaller pieces. So happy to be adding this to our breaded flounder dinner ! Thank you !
Glad you made it work for you! Breaded flounder sounds delish! Thank you for making it!