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32 ounces spiralized carrots (or thick shredded)
3 large scallions, finely minced
2 to 3 jalapeños, diced very small
1 bunch dill, finely chopped
1 bunch parsley, finely chopped
1 bunch cilantro, finely chopped
16 dates, pitted, roughly chopped
1/3 cup pomegranate kernels
1/4 cup toasted pine nuts
1/2 cup fresh lemon juice or Heaven & Earth Lemon Juice
1 teaspoon Tuscanini Sea Salt
1/4 teaspoon fresh ground black pepper
3/4 teaspoon ground coriander
1 tablespoon Manischewitz Honey
1/2 cup Tuscanini Extra-Virgin Olive Oil
In a small bowl, combine the lemon juice, coriander, honey, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Alternatively, you can add all ingredients to a small jar and shake until combined.
For the salad, toss all ingredients together, leaving the pine nuts until just before serving. Add the dressing, toss again. The salad can be made the morning of (though it will hold together nicely up to two days thereafter).
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