Carrot Salad {with Honey Dijon Dressing}
This Carrot Salad is a staple for our summer cookouts. It is fresh, sweet, tangy and even better enjoyed with just picked carrots!
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.