Buying big bags of carrots always seems like a good idea when I need one or two for something, and then the rest always languish till I run out of fridge space and decide it’s time for carrot salad. This recipe is like a fresher, less traditional version of carrot salad (which I think of as having raisins and some kind of dairy product that seems wrong to pair with carrots and raisins). Makes a nice side dish to some roasted meat or is really good as a larger salad with arugula, chickpeas and avocado. The only thing that blows about this recipe is the anxiety I feel while I work really hard not to grate my fingers.

Ingredients:

• 1lb (ish) carrots – full size, not baby
• 3 tablespoons tahini (well mixed)
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1/2 cup chopped cilantro
• 1/4 cup chopped parsley
• 1/4 cup thinly sliced red onion or shallot
• Salt and pepper to taste

Preparation

Grate the carrots using a large cheese grater, don’t grate your fingers. Can we all agree that’s literally the worst feeling in the entire world?

I like thinly slicing the onion with a mandolin, but you can do it however you like. Also don’t mandolin your fingers.

Add all the ingredients and you’re DONE. It keeps and even ages well for several days.