06 . 06

In the Kitchen: Spring Carrot Salad with Halee

By Halee Hastad

This carrot salad is a weekly staple in my house. I love that it’s easy to make, and has all of my favorite salad elements - crunch, tang, nuttines, and just a whisper of sweet. It’s perfect for a solo lunch, or to share with a group of friends - take it to a picnic for a yummy something to snack on, or pack it for a barbeque as a simple, fresh side to accompany anything off the grill.
Journal | MINNA Kitchen

In the Kitchen: Spring Carrot Salad with Halee


Serves 2 to 4 

Prep time - 15 minutes

  • 6 large carrots
  • ¼ Cup Salted Sunflower Kernels
  • ¼ Cup of Sharp, Hard Cheese - Parmesan, Cheddar, etc.
  • Drizzle of Honey
  • Drizzle of vinegar of choice - I like The Apple Cider Vinegar from Pineapple Collaborative, available in the MINNA Shop. You can also use Red Wine Vinegar or Balsamic!
  • ¼c tahini
  • Drizzle of Extra Virgin Olive Oil
  • ½ a Lemon
  • Pinch of Salt - I love Maldon!
  • Pinch of Black Pepper


  • Start by using a handheld peeler to peel your carrots into long strips. If you have extra time, I recommend peeling them into ice cold water and letting them get nice and cool before taking them out and laying them to dry on a towel.
  • Using your same hand peeler, peel your hard cheese into strips onto your carrots and set aside
  • Add the Tahini
  • Add Sunflower Kernels
  • Drizzle with Honey
  • Add a Splash of Vinegar
  • Add the Cheese
  • Drizzle Extra Virgin Olive Oil
  • Squeeze your half Lemon on top of the salad
  • Finally, add salt and pepper to taste
  • Serve them on some MINNA dinnerware 
  • Enjoy!
To see the video of Halee making this Spring Meal, head on over to our Instagram