2 cups
grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
¾ cup fresh flat-leaf parsley
¼ cup (⅓ ounce) fresh dill leaves, tough stems removed, torn into small pieces
½ cup chopped celery (about 2 ribs)
½ cup thinly sliced green onion
½ cup chopped pickled pepperoncini pepper
Optional cheese: ½ cup tiny cubes of havarti, havarti dill, mild cheddar, or crumbled feta
⅓ cup extra-virgin olive oil
¼ cup lemon juice
¼ cup (⅓ ounce) fresh dill leaves, tough stems removed
2 tablespoons
tahini
1 clove
garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ teaspoon red pepper flakes (scale back or omit if sensitive to spice), to taste