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Raw Carrot Salad with Tarragon

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A crisp and refreshing raw carrot salad tossed with fresh tarragon and a light lemon-honey dressing, offering a bright and elegant side dish.

Ingredients

  • 4 large carrots, peeled and grated
  • 1 tablespoon fresh tarragon, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Peel and grate the carrots using a box grater or food processor. Place them in a large mixing bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.
  3. Pour the dressing over the grated carrots and toss until evenly coated.
  4. Gently fold in the chopped fresh tarragon until distributed throughout the salad.
  5. Let the salad rest for 10–15 minutes before serving to allow the flavors to meld.

Notes

  • Add toasted almonds or sunflower seeds for extra crunch.
  • Mix in raisins or dried cranberries for added sweetness.
  • Add a small amount of Dijon mustard for deeper flavor.
  • Substitute orange juice for lemon juice for a citrus twist.
  • Store in an airtight container in the refrigerator for up to 3 days and toss before serving.

Nutrition

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