Tahini-Parsley Warm Carrot Salad – a delicious recipe with Carrots, Carrots, olive oil, Salt, parsley, Tahini dressing. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Make the dressing by whisking the tahini, lemon juice and olive oil together. Add the parsley and season to taste with coarse kosher salt. Set aside.
2
Heat the 2 tbsp. oil in a large skillet over medium-high heat. Add the carrots and toss to coat with the oil and let sit for a minute or two to lightly brown.
3
Lower the heat, season with parsley, salt and pepper, and allow the carrots to cook through until crisp-tender, about 8-10 minutes. Feel free to add water if the pan gets too dry.
4
Remove the carrots and put them into a medium-sized bowl that will allow you to easily toss them with the dressing. Let cool about 5 minutes.
5
Drizzle and toss the dressing over the carrots until coated. That's it! You're done!
276
kcal
Calories
19
g
Fat
27
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Carrots, 10 Carrots, 1 tablespoon olive oil, Salt and black pepper, to taste, and more.
Yes, Tahini-Parsley Warm Carrot Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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