Moroccan Carrot Salad with pistachios and mint in a pomegranate vinaigrette dressing- a simple delicious  salad that is full of flavor!

Moroccan Carrot Salad 

carrots (multi-colored are very pretty, but orange are fine too.)

pomegranate vinegar

olive oil

salt

black pepper

sugar

pistachios

mint

chives

Peel the carrots. Using a vegetable peeler, shave each carrot into long paper thin strips.

Place carrot shavings into a medium bowl.

Add the rest of the ingredients and toss well to coat. Taste and adjust sugar and salt to taste.

I have been making this salad for years. So healthy and flavorful! ~Jeanette

Love this salad so much. The ribbons are fabulous.

After making this carrot salad for nearly every potluck, family gathering, holiday meal for the past 6 years I realized I really needed to leave a comment of gratitude. For using such a humble vegetable as it's main ingredient, this salad wows everytime I serve it. It is equally brilliant for cutting through the richness of a Thankgiving feast as it is welcome alongside a light, grilled seafood meal in the summer. It makes vegans happy and my carnivores are typically surprised by how much they love it, too. It's easy to prep beforehand, travels well and I love snacking on the salad in the days after - I've even piled it up with turkey for a crazy good 'leftovers sandwich'. I have shared the recipe with so.many.people. Thank you for what has become a tradition in my family!

This recipe is so delicious!  Making it today for the second time.

Delicious :) I used pomegranate molasse and didn‘t add the honey. Great side dish :)

I love so many of your recipes, but this one has to be one of my favorites!  So fresh and bright (love the pomegranate vinegar) and surprisingly easy to make.  Definitely a big pay out for minimal work 😍

moroccan carrot salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Author : Sylvia Fountaine | Feasting at Home Blog

Ingredients

Instructions

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