Raw Carrot Salad with Pistachio Dukkah and Dates

Directions

1. Make the pistachio dukkah first. Heat a small skillet over medium heat and add the pistachios and sesame seeds. Roast them until they become fragrant and golden, tossing frequently to avoid burning them. Remove from heat and place them into a food processor or blender with the rest of the dukkah seasonings. Pulse until you achieve coarse crumbs. Set aside.
2. Next, make the dressing. In a blender or food processor, blend all of the ingredients together until smooth, adding 1 tablespoon of water more at a time until the consistency is pourable but not runny. Alternatively you can whisk the dressing ingredients together in a bowl.
3. Peel the carrots into ribbons moving in a downward motion starting from the thick part of the carrot. Once the carrot thins, start with a new carrot, you don't want stringy strands, more of a medium-sized ribbon/peel.
4. Place the carrot ribbons into a large bowl, add the chopped dates, 3/4 of the dukkah, and the dressing. Add 1 tablespoon of chopped mint leaves and toss everthing together until all of the carrots are coated well. Use the remaining dukkah after serving to sprinkle on top. Store any leftover salad in an airtight container and enjoy within a couple of days.