Carrot Salad
Carrot salad is a simple side dish that pairs crisp carrots with crunchy nuts and a zippy honey Dijon lemon vinaigrette. Pair it with just about anything or use it as a topping for other dishes.
Servings: 4
Ingredients
For the Salad:
- 4 to 5 large carrots, about 1 pound
- ¼ cup minced fresh cilantro (fresh parsley or mint leaves can be substituted)
- ¼ cup chopped roasted nuts (peanuts, cashews, or pistachios)
For the Dressing:
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt (see note)
- ¼ teaspoon coarse ground black pepper
Instructions
- In the bottom of a large bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, cumin, salt, and pepper until well combined.2 tablespoons freshly squeezed lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon ground cumin, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Peel and julienne (or coarsely grate) the carrots and place in the same large bowl.4 to 5 large carrots, about 1 pound
- Add the cilantro, and toss everything together until evenly coated.¼ cup minced fresh cilantro
- Let the salad sit for at least 15 minutes in the fridge to marinate the carrots in the dressing. Add nuts immediately prior to serving; stir well. Taste the salad and add more salt or pepper, if desired.¼ cup chopped roasted nuts
- Serve chilled or at room temperature.
Video
Notes
- Adjust seasoning: If you use salted nuts, you may want to omit the salt in the recipe. Check the seasoning after you add the nuts and adjust as necessary.
- Add fruit: Apple is a tasty addition. Use 1 firm apple, julienned or finely chopped. Dried fruits such as raisins, golden raisin, currents, dried cranberries or dates can be added, if desired. A small can of crushed pineapple, well drained, is good, too.
- Add protein: Stir in 1 can (15 oz.) chickpeas, rinsed and drained. You could also add crumbled feta cheese or finely diced cheese of your choice.
- Storage: Cover and refrigerate the salad for up to 3 days. The nuts will get softer. If you know you're going to reserve some of the salad for later, store the nuts separately.
Nutrition
Serving: 0.75cup | Calories: 141kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 172mg | Potassium: 126mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2622IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.