Carrot Salad With Pistachios + Queso Fresco + Shallot Dressing

This Carrot Salad with Pistachios, Queso Fresco, and Shallot Dressing is a refreshing and healthy dish perfect for any occasion. The bright orange carrot ribbons are combined with creamy and tangy queso fresco and crunchy toasted pistachios. The shallot dressing adds a nice balance of acidity and sweetness, with a touch of Dijon mustard for a hint of spiciness. The Greek yogurt in the dressing gives it a nice creaminess without being too heavy. This salad is easy to prepare ahead of time and can be served as a side dish or a light lunch. It's a delicious and colorful way to add some veggies to your meal!

Author: Sunday Table

Category: Other

Cuisine:

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 8 Serves

Calories: 204 kcal per serving

Ingredients

⅛ - Vanilla light ice cream
⅛ - Pad Thai
⅛ - Reduced Sugar Chocolate Milk
⅛ - Instant dry mix potato soup
⅛ - Dried octopus
⅛ - Oat oil
⅛ - Low sodium chicken broth
⅛ - Unsalted pistachio nuts
⅛ - Barley Bread
⅛ - Sweetened coconut water
⅛ - Vodka

Instructions

Using a vegetable peeler, peel carrots into long ribbons. Alternatively, you can shred them in a food processor. Cover carrots with a wet paper towel to keep fresh.
To make the dressing, add shallot, white wine vinegar, Greek yogurt, Dijon mustard, and honey to a food processor. Pulse until combined. Drizzle in olive oil until emulsified. Add salt and pepper to taste.
To prepare salad, add the queso fresco, pistachios, and parsley. Toss with the shallot dressing, to taste. Start with half the dressing and add more as needed. Serve immediately. To make the recipe ahead, combine everything but the pistachios. Add the pistachios right before serving.