Raw Carrot Salad with Feta
This simple and fresh raw carrot salad is the perfect easy side dish to add to your spring menus. Made with crunchy carrot ribbons, adorned with tangy feta cheese and drizzled with a simple honey lime dressing.
Ingredients
- 3-4 large raw carrots outer layer peeled and discarded
- 2 tbsp chopped pistachios
- 1-2 tbsp chopped fresh herbs dill, basil, chives, mint, etc
- ⅓ cup Athenos feta cheese
Honey lime dressing:
- 2 tbsp champagne vinegar
- 1 tbsp fresh lime juice
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp olive oil
- Kosher salt
- Cracked black pepper
Instructions
- In a small bowl whisk together champagne vinegar, fresh lime juice, dijon mustard, honey, olive oil, and a sprinkle of kosher salt and a few turns of freshly cracked black pepper. Set in the refrigerator until serving.
- Make sure the first outer peel of the carrots is peeled. Then with a peeler, peel the carrots into long thin ribbons until all the carrots are peeled. Place carrot ribbons into a bowl.
- Drizzle ribbons with dressing and add feta, herbs and pistachios, gently toss together until the ribbons are coated and evenly distributed.
Athenos Feta
For over 20 years, Athenos has championed simple, respectful ingredient-driven food. Their tangy, craveable feta brings bright Mediterranean flavor to salads, spreads, and everyday cooking, anchoring a lineup of Greek-inspired staples designed to make any meal more delicious.
