Grated carrots, tossed in a sweet and tangy Honey Dijon Dressing, make this Carrot Salad a staple for summertime meals on our back patio. It’s bright and delicious, we think you’ll love this recipe, too!
Whether its carrots fresh from the farmers market or just picked from the garden, this Carrot Salad features a refreshing crunch and bold flavor. Made in minutes, it’s a delightful side dish for any picnic or alongside sandwiches and wraps.
prepare your supplies
- Whisk
- Box Grater
- Knife
- Measuring Cups and Spoons
- Cutting Board
- Mason Jar with Lid
- Small Serving Bowl
- Wooden Spoon
gather your ingredients
Carrots – The star of the show! Although this recipe is absolutely the best with fresh picked carrots, store or farmers market bought work lovely.
Red Onion – If you find red onions to be too potent, you can use two green onions, sliced thinly and it will be equally delicious.
Fresh Parsley – Provides beautiful color and flavor to any dish.
Extra Virgin Olive Oil – The base of the dressing.
Lime and Lemon Juice – Brings a bright, fresh flavor.
Dijon Mustard – The tangy flavor that creates balance.
Raw Honey – Adds a perfect amount of sweetness.
Salt and Pepper – The finishing touch.
let’s get to it: how to make carrot salad
Grate and soak the carrots. For this recipe, I grate, then soak the carrots in cold water, first. While they sit tight, I work on combining the ingredients for the Honey Dijon Dressing.
Honey dijon dressing
Combine. To a mason jar, add extra virgin olive oil, lime and lemon juices, Dijon mustard, honey, salt and pepper. Seal the jar with its lid and shake it up until the dressing is fully combined.
If you don’t have a mason jar on hand, you can certainly whisk these ingredients in a small bowl.
Carrot salad
Drain the carrots. After the grated carrots have soaked in cold water, drain them well. Then, working in handfuls, squeeze the excess water out.
Bring it all together. Add grated carrots, sliced red onions and chopped parsley to a small serving bowl. Shake and pour the Honey Dijon Dressing over the carrots. Give the Carrot Salad a good stir to thoroughly combine all the ingredients.
Serve it. You can enjoy the salad right away or cover and keep in the refrigerator for a couple of hours until ready to serve. When you’re ready to serve, give the salad another good stir.
Recipe tips
Adjust the amount of Dijon mustard based on your preferences. While this recipe only calls for 1 teaspoon you could add up to 2 teaspoons.
Store your leftover carrot salad in the refrigerator, covered, for up to two days. When you’re ready to serve it again, give the salad a good stir.
Save a little extra time by shredding carrots with a food processor.
shredded vs. grated: what’s the difference?
Shredded and grated are terms often used interchangeably but there are a few differences between the two methods, resulting in slightly different appearance and texture. When using a food processor to shred carrots, the pieces are longer and firmer. Whereas, using a box grater, the pieces tend to be small and fine. Both shredded carrots and grated carrots work for this recipe.
why soaking is an important step
In an effort to save time, I once skipped the step: soak, rinse and drain. After adding the freshly grated carrots, I noticed that the salad was watery, the carrots were soggy and the onions began to take on an orange color. While there may be nothing wrong with that, a crisp and crunchy salad, is what makes this side dish so special.
Carrot Salad {with Honey Dijon Dressing}
Ingredients
- 1 lb. carrots shredded or grated, soaked, rinsed and drained well
- 1/2 of a small red onion sliced thin
- 2 tbsp. chopped parsley
- 4 tbsp. extra virgin olive oil
- 1 tbsp. freshly squeezed lime juice
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. Dijon mustard or more adjusted to your taste
- 2 tsp. raw honey
- A pinch of salt and pepper or more adjusted to your taste
Instructions
- Grate and soak the carrots. For this recipe, I grate, then soak the carrots in cold water, first. While they sit tight, I work on combining the ingredients for the Honey Dijon Dressing.
- Combine. To a mason jar, add extra virgin olive oil, lime and lemon juices, Dijon mustard, honey, salt and pepper. Seal the jar with its lid and shake it up until the dressing is fully combined. If you don't have a mason jar on hand, you can certainly whisk these ingredients in a small bowl.
- Drain the carrots. After the grated carrots have soaked in cold water, drain them well. Then, working in handfuls, squeeze the excess water out.
- Bring it all together. Add grated carrots, sliced red onion and chopped parsley to a small serving bowl. Shake and pour the Honey Dijon Dressing over the carrots. Give the Carrot Salad a good stir to thoroughly combine all the ingredients.
- Serve it. You can enjoy the salad right away or cover and keep in the refrigerator for a couple of hours until ready to serve. When you’re ready to serve, give the salad another good stir.
Notes
