Description
A fresh, crunchy carrot salad with a tangy honey mustard dressing that’s perfect for any meal.
Ingredients
- 4 cups carrots, peeled and grated (about 4–5 medium carrots)
- 1/4 cup toasted sunflower seeds or chopped toasted almonds
- 2 tablespoons chopped fresh parsley
- 2 tablespoons raisins or dried cranberries (optional)
- 2 scallions, thinly sliced
- 3 tablespoons Dijon mustard
- 2 tablespoons honey (adjust to taste)
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper to taste
Instructions
- Grate carrots on a box grater or use a food processor with the grating disk.
- Toast seeds in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned; cool.
- Whisk mustard, honey, and vinegar in a medium bowl; slowly drizzle in the oil while whisking to form an emulsion. Season.
- Toss carrots, parsley, scallions, seeds, and raisins with the dressing. Let rest for 15–30 minutes, then taste and adjust.
Notes
For extra brightness, add 1 teaspoon lemon zest or 1 tablespoon chopped fresh dill. This salad is naturally gluten-free and can be made vegan by using maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Raw Salad
- Cuisine: American