Skip to main content
Epicurious
Cookbooks

Carrot Ribbon Salad With Ginger, Parsley, and Dates

By Antoni Porowski

3.8

(1)

Image may contain Plant Food Hot Dog Meal Produce Human Person Dish Wok and Frying Pan
Photo by Paul Brissman

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates (you can almost feel the antioxidants at work!). I peel the carrots into thin ribbons so they crisp up and curl after a short soak in ice water. For even more beauty, try different colors of carrots.

Tip

I like Y-shaped peelers because of their super-sharp blades and easy-to-grip handles. To peel fresh ginger quickly and easily, use the tip of a small spoon to scrape away the skin.

See Related Recipes and Cooking Tips

Read More
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Rye, Cranberry, and Dark Chocolate Cookies
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.