Description
A new spin on the viral Raw Carrot Salad featuring crunchy shredded carrots, fresh dill and an earthy mustard dressing.
Ingredients
- 1 pound carrots (about 5–6 medium)
- 1/4 cup fresh dill (chopped (Note 1))
- 3 tablespoons olive oil ((Note 2))
- 1 tablespoon apple cider vinegar ((Note 3))
- 2 teaspoons honey ((Note 4))
- 2 teaspoon Dijon mustard
- salt & pepper (to taste)
Instructions
- Peel and shred the carrots and add to a large mixing bowl. (Note 5)
- Roughly chop the fresh dill and add to the bowl of carrots.
- In a small bowl, whisk together the oil, vinegar, honey and mustard.
- Pour the dressing over the carrots and dill and mix thoroughly to combine. Season to taste with salt and pepper.
- Refrigerate 30 minutes before serving and enjoy!
Notes
1. Fresh Dill – if you can’t get fresh dill, substitute for 1 tablespoon dried dill. Or use other fresh herbs like parsley, fennel, basil or green onion.
2. Oil – Using another neutral oil like vegetable or canola is also fine. Coconut oil will work but will impact the flavor of the finished salad.
3. Vinegar – Substitute apple cider vinegar for equal parts another acid, such as lemon juice or white vinegar.
4. Make it vegan – substitute the honey for equal parts maple syrup.
5. Shredding the carrots – use the large holes of a box grater, a food processor with the shredding disc, or a vegetable peeler to make thin ribbons of carrot.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American