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Recipe Collection

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Carrot and Date Salad

Carrot and Date Salad Related:   appetizers, gluten-free, Israel & Middle East, kid-friendly, low-fat, salads, Shabbat, Tu b'Shevat, vegetarian

Prep time: 10 mins

Cook time: None

Yield: Serves 4 as a side dish

There are so many wonderful recipes to create for Tu b’Shevat using the fruits and plants that grow in Israel. This is a sweet and healthy salad that uses shredded carrots, dates, almonds and pomegranates. If you’re feeling fancy, serve this colorful salad by making a mound with an ice cream scoop and topping it with an extra sprinkle of pomegranate seeds.


  • 4 large carrots, shredded
  • 6 deglet nour or medjool dates, chopped*
  • ¼ cup chopped almonds
  • ¼ cup pomegranate arils
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • Pinch of salt (optional)


  • Combine carrots, dates, almonds and pomegranate arils in a bowl. In a small bowl, whisk lime juice, honey and salt if desired. Add dressing and toss salad.
  • *Note: If you coat the knife with canola or vegetable oil, the dates won’t stick as much and will be easier to chop.

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