6 large carrots, peeled and cut into thin julienne strips
½ cup chopped, pitted dates
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon garlic powder
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
Pinch of crumbled saffron threads
½ teaspoon sea salt
1 large minced garlic clove
3 tablespoons freshly squeezed lemon juice
⅓ cup olive oil
2 tablespoons minced fresh chives
In a mixing bowl combine carrots and dates.
In a small bowl, whisk together coriander, cumin, paprika, garlic powder, ginger, cardamom saffron, sea salt, garlic, lemon juice and olive oil to form an emulsified dressing. Stir into the carrot mixture.
Let stand for 30 minutes before serving. Garnish with freshly ground black pepper and minced fresh chives.