Shredded Carrot Salad with Herbs and Dijon Vinaigrette
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5
4 reviews
Excellent
Shredded Carrot Salad with Herbs and Dijon Vinaigrette
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This Shredded Carrot Salad features grated carrots tossed with a light and flavorful French Dijon-Lemon Vinaigrette, parsley, and green onions. It's a delicious lettuce-free salad and a refreshing, flavorful, and light side dish - the perfect way to enjoy eating raw healthy carrots!
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Ingredients
- 1 lb. carrot peeled
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice from about 1 lemon, or 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon honey optional, see notes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons green onion or chives, thinly sliced
Instructions
- Grate the Carrots: Shred the 1 lb. carrots using the grating attachment of a food processor, a box grater, or use a vegetable peeler to make thin strips. Alternatively, you can buy pre-shredded carrots (see notes for more on this).
- Make the vinaigrette dressing: In the bottom of a medium or large bowl, whisk together the 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon honey (if using). While whisking, drizzle in the 2 tablespoons extra-virgin olive oil, continuing to whisk vigorously until the dressing is well combined and all the salt has dissolved; about 30-60 seconds. Taste and adjust as needed.
- Mix the salad: add the grated carrots, 2 tablespoons chopped fresh parsley, and 2 tablespoons thinly sliced green onions to the bowl with the dressing and toss to coat. Serve immediately (see notes for make-ahead instructions).
Notes
- You can use pre-shredded carrots as a shortcut, however, their texture is a bit different than hand-grated. They tend to be thicker, julienne-cut rather than grated, so they won't as readily absorb the dressing and may be a bit crunchier. I prefer grating the carrots myself for this salad (my food processor attachment makes easy work of this!).
- Adding honey is optional and if your carrots are particularly sweet, you won't really need it. Use maple syrup or agave for a vegan alternative.
- To make ahead, grate the carrots and toss with the parsley and green onions in a large bowl, and cover with plastic wrap, or container with a lid. Mix the dressing in a mason jar or container with a lid. Store both separately in the fridge for up to a week. Then, just before serving, shake up the dressing to combine and toss together (the dressing may solidify in the fridge; just run warm water over it or leave it out at room temperature for a while until it softens).
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
385mg
(16%)
Potassium
395mg
(8%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
19145IU
(383%)
Vitamin C
13mg
(14%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 385mg | 16% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 19145IU | 383% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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