Roughly chop the cilantro and mint, keeping them separate, and coarsely chop the pistachios. Set these aside on a cutting board—I like to keep the herbs separate until the very end so they stay bright and don't get crushed or oxidized. This prep work takes just a few minutes and ensures your finished salad looks vibrant.

In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, minced garlic, cumin, smoked paprika, and salt. Whisk vigorously for about 1-2 minutes until the dressing emulsifies and becomes creamy—the tahini acts as a natural thickener and gives the dressing a rich, luxurious texture that ties everything together. Taste and adjust seasoning as needed.

Add the shredded carrots and date slivers to a large bowl, then pour the dressing from Step 2 over them. Toss well to coat everything evenly, breaking up any clumps of shredded carrot as you go. The acidity from the lemon juice will soften the carrots slightly while the tahini dressing clings beautifully to each strand.

Add the chopped cilantro, mint, and pistachios from Step 1 to the salad and toss gently one final time. I recommend adding these at the last moment just before serving so the fresh herbs stay vibrant and the pistachios maintain their crunch—this keeps the salad feeling lively and not wilted. Serve immediately.