Description
A bright and crunchy carrot salad with a perfectly balanced honey-mustard dressing, making it a nutritious and versatile side dish.
Ingredients
Scale
- 4–5 medium carrots (about 4 cups, shredded or julienned)
- 3 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- A pinch of black pepper
- 1/3 cup toasted walnuts (optional)
- 2 tbsp chopped parsley
- 2 tbsp raisins or chopped apple
Instructions
- Shred or julienne the carrots and place in a medium mixing bowl.
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, salt, and black pepper to create the dressing.
- Toss the shredded carrots with the dressing, walnuts, parsley, and raisins or apple.
- Let the salad sit for 10–20 minutes to allow flavors to meld, then toss again before serving.
- Serve chilled or at room temperature.
Notes
For a creamier version, fold in 2 tbsp Greek yogurt. To make it vegan, substitute honey with maple syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg