Herbed Carrot Salad
User Reviews
5
Herbed Carrot Salad
Description
Herbed Carrot Salad uses peeled carrots cut into thin ribbons to create a delicate, crisp texture. The dressing blends vegetable oil with fresh lemon juice, honey, apple cider vinegar, and Dijon mustard, resulting in a balanced sweet and tangy flavor that envelops the carrots. Fresh parsley and dill add herbal brightness and depth.
The carrots marinate in the dressing for at least an hour or overnight, allowing the flavors to meld and soften the vegetable slightly while retaining crunch. Tossing with herbs just before serving ensures their freshness. This salad is versatile as a refreshing accompaniment to main dishes or as a light, crisp snack.
Using a vegetable peeler for the carrots produces thin ribbons preferred for tenderness compared to spiralizing. If dried herbs are used, they should be added to the dressing allowing rehydration. Leftover peeled carrots can be stored in cold water in the refrigerator and are pleasant for snacking or adding to other recipes.
Ingredients
- 3 large carrot about 1lb
- 1 tablespoon parsley chopped, fresh
- 1 tablespoon dill chopped, fresh
Dressing
- 2 tablespoons vegetable oil
- 1 tablespoons lemon juice fresh
- 1 ½ teaspoon honey or to taste
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Whisk all dressing ingredients in a small bowl. Set aside.
- Peel carrots and cut into thin ribbons using the vegetable peeler.
- Toss carrots with the dressing and marinate at least one hour or overnight.
- Toss with fresh herbs just before serving.
Notes
- If using dried herbs, add 1 teaspoon parsley and ½ teaspoon dill to the dressing to allow them to rehydrate properly.
- Peeling carrots into thin ribbons produces a delicate texture preferred over spiralizing for this salad.
- Peeled carrots can be prepped a few days ahead and stored in cold water in the refrigerator for freshness.
- Small or leftover carrot bits can be saved and added to soups or casseroles instead of discarded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28 | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 47mg | 2% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 7766IU | 155% |
| Vitamin C | 7mg | 8% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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