Herbed Carrot Salad

A cool and refreshing Carrot Salad is the perfect way to add this simple veggie to dinner or lunch!

Carrots are shaved with a vegetable peeler and tossed with herbs and a simple honey lemon dressing.

This crunchy carrot salad needs no special tools and it’s a yummy side salad with unique sweet-tart dressing.

What is Carrot Salad?

• Fresh and healthy ingredients & a homemade dressing are all it takes to make this delish dish.
• This is a lighter twist on the mayonnaise-based creamy carrot salad of yesteryear.
• Prep the carrots days ahead of time and keep them in the fridge in cold water. They’ll be hard not to snack on too!
• Make ahead and let the flavors can blend even more. The carrots still stay crunchy.

What’s in Carrot Salad?

CARROTS: Keep it basic with orange carrots or find a medley of rainbow carrots for a beautiful change. Long, thin strips are made from a vegetable peeler or shredded carrots from a box grater will work, too.

DRESSING: The tangy dressing for carrot salad is the perfect blend of sweet and sour and tart! All dressings have a base of oil and an acid, this one has the addition of honey and Dijon mustard. For an extra burst of flavor, add some freshly grated ginger and cracked black peppercorns.

HERBS: Fresh parsley and fresh dill tossed with the carrots & dressing right before serving. If you’d like to substitute dried herbs, you’ll need a bit less (see recipe notes) and they should be added to the dressing so they can rehydrate.

How to Make Carrot Salad

1. Peel the carrots and then use the vegetable peeler to make long thin strips of carrot.
2. Whisk together the dressing ingredients per recipe below.
3. Toss carrots & dressing together, chill in the refrigerator. Right before serving, toss with the fresh herbs.

What to Serve with Carrot Salad

Carrot salad is a strong side dish and it tastes best with bold entrees like BBQ Chicken Wings, Stuffed Pork Chops, even a simple, but savory Easy Cheesy Scalloped Potatoes & Meatloaf.

How to Store

Carrot salad will keep for about 4 days in the refrigerator as long as it’s in a covered container. Drain and stir it before serving again.

Crisp & Crunchy Salads

• Brussels Sprout Salad – with homemade honey-dijon dressing
• Cabbage Salad – ready in minutes
• Bean Sprout Salad – with a zesty soy ginger dressing
• Creamy Cucumber Salad – a reader favorite
• Chickpea Salad – so colorful & fresh

Did you love this Carrot Salad? Be sure to leave a rating and a comment below! 

5 from 22 votes↑ Click stars to rate now!
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Herbed Carrot Salad

Fresh & flavorful carrot salad is such a crisp & colorful dish. Serve as a side salad or add chicken and enjoy as an entrèe!

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Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Holly Nilsson

Equipment

Vegetable Peeler

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Ingredients  

1x2x3x

• ▢ 3 large carrots about 1lb
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 1 tablespoon chopped fresh dill

Dressing

• ▢ 2 tablespoons vegetable oil
• ▢ 1 tablespoons fresh lemon juice
• ▢ 1 ½ teaspoon honey or to taste
• ▢ 1 teaspoon apple cider vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ salt and pepper to taste

Instructions 

• Whisk all dressing ingredients in a small bowl. Set aside.
• Peel carrots and cut into thin ribbons using the vegetable peeler.
• Toss carrots with the dressing and marinate at least one hour or overnight.
• Toss with fresh herbs just before serving.

Notes

If using dried herbs, 1 teaspoon parsley and 1/2 teaspoon dried dill and add to the dressing. Dried herbs should be added to the dressing so they can rehydrate.

This works by spiralizing carrots too but we prefer the delicate texture of peeling with a vegetable peeler. Prep carrots a few days ahead of time and store them in cold water in the fridge (they're fun for snacking too!).

You can substitute another sweet/tart dressing of your choice. 

You'll likely have some cores or some bits that are too small to peel. Snack on them or chop them and add them to soups or casseroles. 

5 from 22 votes

Nutrition Information

Calories: 28 | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 170mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7766IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish

Cuisine American

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