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Shredded Carrot Salad with Herbs and Dijon Vinaigrette
5 from 4 votes

Shredded Carrot Salad with Herbs and Dijon Vinaigrette

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!

Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 118 kcal
Course: Salad
Cuisine: French

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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

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: 4 servings

Amount Per Serving

Calories 118

% 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.