Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! 😂
Prep Time10 minutesmins
Total Time10 minutesmins
Cuisine: Western
Keyword: Carrot Salad
Servings: 5
Calories: 125cal
Author: Nagi
Ingredients
4carrots, medium, peeled
2green onion stems, finely sliced on the diagonal
1/4cupparsley, finely chopped (optional)
Honey Dijon Mustard dressing
1 1/2tspdijon mustard
1tbsphoney
2tbsplemon juice, fresh
4tbspextra virgin olive oil
1/2tspsalt
1/4tspblack pepper
Instructions
Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
Place in a bowl with green onion and parsley.
Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.
Notes
This salad gets nice and juicy like Coleslaw after about 30 minutes or so. I like it both ways - freshly dressed, and after it's been sitting around for a while!Substitution options:
Green onion - 1/2 red onion or 1 eschallot / French onion finely sliced
Dijon mustard - normal American or wholegrain mustard
Lemon Juice - same amount of white or red wine vinegar, champagne or sherry vinegar
Honey - maple syrup (same amount) or 1.5 tsp sugar