Chilled Carrots With Tahini-Ginger Dressing Recipe

Vicky Wasik

It's easy to look past carrots when the farmers market is overflowing with tomatoes and corn, but don't: They're in season this time of year too, and are deserving of a spot on the summertime table. Here, beautiful sweet carrots are lightly cooked, then tossed in a flavorful dressing that's rich with ginger, cilantro, lemon, and just a touch of tahini.

Recipe Facts



Active: 15 mins
Total: 15 mins
Serves: 2 to 4 servings

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  • 1 pound carrots, trimmed, scrubbed, and sliced lengthwise into 1/2-inch-thick spears (see note)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh juice from 1 lemon plus finely grated zest of 1/2 lemon

  • 1 teaspoon grated peeled fresh ginger

  • 2 teaspoons minced cilantro leaves and tender stems

  • 2 teaspoons tahini

  • Kosher salt


  1. Bring a pot of salted water to a boil and fill a large bowl with ice water. Add carrots and cook until tender-crisp, about 3 minutes. Immediately transfer to ice water bath to chill.

  2. In a medium bowl, whisk together olive oil, lemon juice and zest, ginger, cilantro, and tahini. Season with salt.

  3. Drain carrots, add to bowl with dressing and toss to coat. Serve.


Small, slender young carrots are particularly beautiful in this dish and can be cooked whole, but any size carrot will work as long as you cut it into spears of about 1/2-inch in diameter before cooking. If you use young carrots with very thin skins, scrubbing them is enough; if they're larger and older, you can peel the skins before cooking.

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Nutrition Facts (per serving)
116 Calories
8g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 116
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 224mg 10%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 1g
Vitamin C 6mg 29%
Calcium 38mg 3%
Iron 1mg 3%
Potassium 290mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)