Crunchy Middle Eastern Carrot Cucumber Ribbon Salad is prepared with sweet dates, ginger, cumin, and fresh herbs then tossed in a zesty lime dressing.
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How To Make Middle Eastern Carrot Cucumber Ribbon Salad
If you’re looking for a salad that is as beautiful on the table as it is refreshing on the palate, this Middle Eastern Carrot Cucumber Ribbon Salad is a feast for the senses.
With its jewel-toned ribbons of carrot and cucumber, speckled with sweet dates and fragrant herbs, it’s the kind of dish that impresses without any fuss.
The secret to this salad’s allure is in the texture and flavour contrasts. Using a vegetable peeler, carrots and cucumbers are shaved into long, delicate ribbons that look like edible confetti. They’re then tossed with chopped dates, which add a sticky sweetness that balances the zesty dressing.
Fresh ginger, ground cumin, and minced garlic give the salad a warming Middle Eastern flair, while a generous handful of mint and cilantro keep it lively and aromatic. The dressing, a bright mix of olive oil, lime juice, and red wine vinegar, pulls everything together with tangy freshness.
The result? A vegan and vegetarian friendly salad that’s crisp, fragrant, and full of personality, perfect as a side dish for grilled meats, falafel, or a mezze platter. It also stands beautifully on its own for a light lunch, especially with a hunk of warm pita.
This is not your everyday salad, it’s a little exotic, a little elegant, and exactly the kind of dish you’ll want to add to your rotation when craving something fresh, colourful, and full of flavour.
Middle Eastern Carrot Cucumber Ribbon Salad
Equipment
- vegetable peeler
- measuring cups
- measuring spoons
- Mixing bowls
- vegetable peeler
- French knife
Ingredients
- 230 g Carrot peeled into ribbons with a vegetable peeler
- 230 g Cucumber peeled into ribbons with a vegetable peeler
- 6 Medjool Dates pitted, chopped
- 2 tsp Fresh Ginger grated
- 2 tsp Ground Cumin
- 2 Garlic Cloves grated
- 1/2 cup Fresh Mint chopped
- 1/2 cup Fresh Cilantro chopped
- 3 tbsp Olive Oil
- 1 tbsp Lime Juice
- 1 tbsp Red Wine Vinegar
- Kosher Salt + Black Pepper to taste
Instructions
- Thinly slice carrots and cucumbers with a vegetable peeler into ribbons.
- In a large mixing bowl, combine the carrots, cucumbers, chopped dates, grated ginger and garlic, ground cumin, chopped mint and cilantro.
- In a small bowl whisk together olive oil, lime juice, vinegar, salt and pepper.
- Pour dressing over salad ingredients and toss with your hands until fully incorporated.
- Let set for at least 30 minutes in the fridge before serving.
Nutrition
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