“I’ve made this beautiful fresh carrot salad that I like to make at home for my family. I julienne carrots and serve it with an aleppo citrus vinaigrette, some dates, red onion and crushed walnut.” — Eden Grinshpan

Click here for more recipes and a behind-the-scenes look at how Eden entertains at her Brooklyn home.

Raw Carrot Salad with Dates, Walnuts and Aleppo

Serves 4

Raw Carrot Salad with Dates, Walnuts and Aleppo

By Camille Styles


for the salad:

2 bunches of medium sized carrots- around 12, washed, peeled

4 dates, roughly chopped

1/2 cup walnut crushed

1 small red onion, finely sliced

for the dressing: 

1 small garlic clove, finely grated

1 lemon zest and juiced

1/2 tsp Aleppo plus extra to sprinkle on top

1 tbls honey

¼ cup olive oil

1 tsp salt

¼ tsp black pepper


  1. Using a mandolin, slice the red onion. Slice and Julien the carrots. Chop the dates and add everything into a large salad bowl. Sprinkle the walnuts on top.
  2. Mix all of the dressing ingredients into a small bowl, and then drizzle over the salad. Enjoy!

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