Sweet & Crunchy Carrot Salad

Name: Sweet & Crunchy Carrot Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 serving
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon spicy brown mustard; 2 teaspoons pure maple syrup; 1/4 teaspoon fine sea salt; freshly ground black pepper; 1 pound carrots; 2 green onions; 1 handful fresh parsley; 1/2 cup raisins; 1/2 cup pecans

User Reviews

4.9

36 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
6
Calories
177 kcal
Course
Salad
Cuisine
Vegan

Sweet & Crunchy Carrot Salad

Dana Benson

Report

This Carrot Salad is quick and easy to prepare, and makes the perfect recipe to bring to a potluck. I love the addition of raisins and crunchy pecans!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon spicy brown mustard
2 teaspoons pure maple syrup (or honey)
1/4 teaspoon fine sea salt
freshly ground black pepper
1 pound carrots , peeled and shredded (about 4 heaping cups)
2 green onions , chopped (light green and white parts)
1 handful fresh parsley , chopped (about 1/4 cup packed)
1/2 cup raisins (optional)
1/2 cup pecans , roughly chopped (optional)

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Notes

I use maple syrup in this recipe to keep it vegan, but feel free to use honey if you prefer.

Nutrition Information

Show Details

Calories 177kcal (9%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 163mg (7%) Potassium 394mg (11%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 12726IU (255%) Vitamin C 9mg (10%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 177 kcal

% Daily Value*

Calories	177kcal	9%
Carbohydrates	21g	7%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	1g	5%
Sodium	163mg	7%
Potassium	394mg	8%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	12726IU	255%
Vitamin C	9mg	10%
Calcium	41mg	4%
Iron	1mg	6%