Carrot Salad with Spiced Tahini Dressing

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Carrot and Crispy Bulgur Salad with Spiced Tahini Dressing


Units Scale

Spiced Tahini Dressing

  • 1 tablespoon harissa pasta
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 2 teaspoons honey
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon smoked paprika
  • pinch of cardamom
  • 1/4 cup tahini
  • 1/4 cup water (maybe more depending on how thick you like it)


  • 1/4 cup crispy bulgar (cooked bulgar tossed in oil and salt and baked at 400 F until golden and crispy)
  • 4-5 large carrots, shaved
  • 23 tablespoons pomegranate arils
  • 23 tablespoons dried cranberries, chopped
  • handful of microgreens


  1. In a large jar combine all the dressing and ingredients then shake until smooth and combined
  2. Toss together all of the salad ingredients and drizzle with the dressing and enjoy! Make about 2 salads and the dressing lasts about 2 weeks in the fridge and 2 months in the freezer.

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