I have always struggled with carrot salads. I want to like them — in fact, I should like them. I like carrots. But the heavy-handed use of raw cumin with raw carrots just isn’t my thing. In Leah Koenig’s brilliant 2015 cookbook, Modern Jewish Cooking, she has a carrot salad that is perfect for me: celebrating the sweetness of carrots without overwhelming spices. I like it so much that I’ve adapted the recipe so that the salad is now one of the Rosh Hashanah staples in our home.

Note: Pre-shredded, vacuum-packed carrots can be used, though they tend to be drier and less sweet than freshly grated ones. If using, toss them first with a splash of lemon juice to refresh before assembling the salad.

INGREDIENTS: Makes a large salad

• 3 tablespoons fresh lemon juice, plus more as needed
• 3 tablespoons finely chopped shallot
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 680 g (1½ lbs) carrots, peeled
• 75 g (about 4 large) finely chopped pitted Medjool dates
• 15 g (⅓ cup) roughly chopped fresh mint leaves

METHOD:

1. Make the dressing: Whisk together the lemon juice, shallot, and olive oil in a small bowl. Season with salt and pepper to taste.
2. Grate the carrots: Grate the carrots on the large holes of a box grater, or use a food processor fitted with a shredding blade.
3. Assemble the salad: Place the grated carrots in a large bowl. Add the chopped dates and mint.
4. Dress and serve: Drizzle the dressing over the salad and gently toss to combine. Taste and adjust with more lemon juice, if desired. Serve immediately.

MAKE AHEAD:

• Salad and dressing can be prepared separately up to 4 hours ahead.
• The dressing itself can be made the day before and kept in a jar in the fridge; shake well before using.
• Toss salad and dressing together just before serving.