Description
A refreshing carrot salad with a honey lemon dressing, perfect as a side dish or a light meal.
Ingredients
Scale
- 1 pound carrots (peeled and grated/shredded, about 5 cups)
- 1 tablespoon shallot (tightly packed, finely diced)
- 3 tablespoons fresh parsley (finely chopped, flat-leaf)
- 1 large lemon
- 3 teaspoons honey
- 1/2 tablespoon Dijon-style mustard
- 1/4 cup olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Peel and grate the carrots using the large holes of a grater or a food processor fitted with a grating attachment. You should have about 5 gently packed cups of grated carrots. Transfer grated carrots to a large bowl.
- Mix in the finely diced shallots and finely chopped parsley.
- Zest a lemon to get 1/4 tsp zest and juice to get 2 tablespoons juice. In a wide-mouth glass jar, combine the dressing ingredients, seasoning to taste (recommended: 1/2 tsp salt and 1/4 tsp pepper). Secure the lid and shake the jar until the dressing is well combined, ensuring the honey doesn’t settle at the bottom.
- Pour the dressing over the carrot mixture and stir until the ingredients are evenly coated. For the best flavor, let the salad marinate in the fridge for 20–30 minutes before serving. Give it another toss before serving.
Notes
- Check out note 1 for lots of ideas on how to use this salad!
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup