Rainbow Baby Carrot Salad with Tahini Dressing

Cooking Times

Ready in: 10 minutes
Prep time: 5 minutes
Cook time: 5 minutes
Serves: 2


  • 1 lb. Cal-Organic Rainbow Baby Carrots
  • 1/4 cup Cal-Organic Curly Parsley
  • 1/4 cup tahini
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. olive oil
  • 1/4 cup water
  • 1/4 tsp. red pepper flakes
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste


  1. In a medium bowl, whisk together tahini, lemon juice, olive oil and red pepper flakes. Add water a little at a time to achieve desired thickness.
  2. Season with salt and pepper.
  3. Slice baby carrots lengthwise and roughly chop parsley. Add the carrots and parsley to a bowl and toss to combine.
  4. Drizzle with dressing. Serve immediately.

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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