The perfect carrot salad to make as a dinner side and save for later to make bowls with your leftovers. Fair warning—it makes a lot of salad, so feel free to halve or even quarter this recipe if you don't want to make as much.
Ingredients
16 carrots
Juice of 2 lemons
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon salt
¼ teaspoon black pepper
1 garlic clove, grated
2 heaping tablespoons za’atar
1 tablespoon sesame seeds
1 teaspoon garlic powder
Directions
Peel the carrots, then grate them with a box grater, julienne peeler, or food processor. (Food processor is fastest, but the carrots were a bit too thin for my liking).
Add the carrots to a bowl and add the lemon juice, olive oil, vinegar, salt, pepper, garlic, za’atar, sesame seeds, and garlic powder. Taste and adjust seasonings.
Serve in a bowl, in a pita, or as a dinner side. Store any leftovers in an airtight container in the fridge to eat throughout the week.
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