Carrot Ribbon Salad With Golden Raisins, Feta, & Orange-Tahini Dressing

Serves 4


  • 8-10 large carrots
  • (I love to use multicolored, but any will do)
  • 3 radishes, thinly sliced
  • 1/4 cup golden raisins
  • handful of nuts and/or seeds
  • (I like a mix of walnuts, sunflower, pumpkin, & hemp seeds)
  • 1/2 cup fresh herbs, like cilantro and mint, roughly chopped (plus more for garnishing)
  • 1/3 cup crumbled feta
  • coarse sea salt & freshly ground black pepper

orange-tahini dressing:

  • zest and juice of 1 orange (about 3 tbsp)
  • 1 tbsp maple syrup
  • 1 tbsp tahini mixed with 1 tbsp very hot water until smooth
  • 1/4 cup extra-virgin olive oil
  • kosher salt & pepper

  1. Fill a cup with very hot water and soak the golden raisins for at least 5 minutes. Drain, then set aside.
  2. Meanwhile, prepare an ice water bath in a large bowl. Using a sharp vegetable peeler, shave the carrots into long wide ribbons. Plunge into the ice water bath until ready to use, for at least 10 minutes, and up to an hour.
  3. Make dressing by combining all ingredients in a blender until smooth.
  4. If your nuts and seeds are raw, place them in a dry skillet over medium-low heat for a few minutes, just until they start to smell toasty. Remove and let cool.
  5. When ready to assemble salad, dry carrot ribbons well, then add to a serving bowl with radish slices, golden raisins, nuts, seeds, and herbs. Toss with a little dressing until everything is lightly coated, then add crumbled feta, drizzle with a little more dressing, and sprinkle with coarse sea salt and more fresh herbs for garnish. Eat!