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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
I love an impressive-looking salad, especially when the taste surpasses the presentation! No one will know just how easy this was to make!
4 carrots, peeled and ribboned
4 Persian cucumbers, peeled and ribboned
1 cup cilantro leaves, washed and loosely packed
1 cup parsley leaves, loosely packed
4 mint leaves
1/4 cup freshly squeezed lemon juice (no bottled stuff here, please!)
1/4 cup Tuscanini Olive Oil
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 teaspoon Pereg Sumac
1 teaspoon Haddar Kosher Salt
1/2 teaspoon black pepper
1/4 teaspoon Pereg Cumin
Place all dressing ingredients in a jar. Cover tightly and shake well to combine. Dressing can be stored in the fridge for up to 10 days.
Place carrot and cucumber ribbons in a large bowl. Make sure the bowl is big enough to toss the ribbons in so they don’t get smushed!
Place the herbs on a cutting board and chop until finely minced. Add to the bowl.
Drizzle the dressing over the top and use your hands (wearing gloves!) to very gently toss everything together.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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