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Carrot Salad

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Carrot salad is a fresh, crunchy side dish made with peeled and grated or julienned carrots tossed in a simple tangy dressing. It’s light, vibrant, and satisfying—perfect for pairing with grilled meats, sandwiches, or enjoying on its own.

Ingredients

  • 4 cups fresh carrots, peeled and grated or julienned
  • 2 tbsp extra‑virgin olive oil
  • 2 tbsp fresh lemon juice or apple cider vinegar
  • 1 tbsp honey or maple syrup (optional)
  • 1 tsp Dijon mustard (optional)
  • ¼ tsp salt (or to taste)
  • ¼ tsp black pepper (or to taste)
  • 2 tbsp fresh parsley or dill, chopped (optional garnish)
  • Optional add‑ins: ¼ cup raisins, ¼ cup chopped nuts, 1 chopped apple, sliced scallions, or 2 tbsp sunflower seeds

Instructions

  1. P Peel the carrots and grate or julienne them, then place in a large bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice (or vinegar), honey (or maple syrup), Dijon mustard (if using), salt, and black pepper to form the dressing.
  3. Pour the dressing over the carrots and toss well to coat evenly.
  4. Stir in any optional add‑ins like raisins, nuts, or apples.
  5. Let the salad sit for at least 10 minutes so the flavors meld; serve chilled or at room temperature.
  6. Just before serving, garnish with chopped parsley or dill if desired.

Notes

  • For best texture, dress the salad shortly before serving or keep the dressing separate if making ahead.
  • Want more crunch or variation? Add chopped nuts, sliced apples, sunflower seeds, or even shredded red cabbage.
  • To make it creamy, stir in a spoonful of Greek yogurt or a light mayo‑based dressing.
  • This salad keeps well in the refrigerator for up to 3 days; stir again before serving if any liquid separates.

Nutrition

Find it online: https://recipesbyliza.com/carrot-salad/