Grated Carrots With Tahini Dressing

By Mark Bittman

Grated Carrots With Tahini Dressing
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist. Maeve Sheridan.
Total Time
5 minutes, plus refrigeration
Rating
4(82)
Comments
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Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.

Featured in: The Best Picnics Are Made at Home

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Ingredients

  • carrots
  • tahini
  • olive oil
  • lemon juice
  • cumin
  • harissa or other hot sauce
  • parsley.
Ingredient Substitution Guide

Preparation

  1. Step 1

    Toss raw grated carrots with a dressing made with tahini, olive oil, lemon juice, cumin, harissa or other hot sauce, chopped fresh parsley and a little water to thin it out.

  2. Step 2

    Refrigerate until serving.

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Ratings

4 out of 5
82 user ratings
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Comments

SmcG

I added some toasted pumpkin and cumin seeds and skipped the parsley. It was fantastic!

Jane

I need to know the proportions of the ingredients. Since it has 5 stars with 64 ratings, won't someone please tell me what proportions (teaspoon, tablespoon, etc.) to use?

Hannah C

I agree that it would be useful to have sauce ingredient amounts. Making it myself I did not prepare enough sauce to fully coat the shredded carrots. Taste profile is great though.

Kate

An easy winter salad!

Lauren

Why doesn’t this include quantity of each ingredient?

lisa

Great way to use leftover carrots! Use cilantro since didn’t have parsley and threw in a handful of raisins (yes maybe a controversial one)

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