Carrot Salad
Freshly grated carrots tossed with herbs and a zesty lemon Dijon vinaigrette. A brief rest softens the shreds for an authentic, crisp-tender French bistro side dish.
Equipment
- Box grater or food processor
- medium serving bowl
- Small whisking bowl
Ingredients
Carrot salad
- 1 pound carrots, peeled
- 2 tablespoons finely snipped chives or chopped green onion
- 2 tablespoons finely chopped fresh parsley
- Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ¼ teaspoon fine sea salt
Instructions
- Shred the peeled carrots using the large holes of a box grater, a julienne peeler with short strokes, or a food processor with its grating attachment. You should have about 3 cups of grated carrots with loose, distinct shreds rather than compacted clumps.
- Put the carrots in a medium serving bowl and add the chives or green onion, parsley, and optional chickpeas. The herbs should be scattered throughout the carrots so their fresh green color appears in every serving.
- Whisk the olive oil, lemon juice, honey, Dijon mustard, cumin, and salt in a small bowl until fully combined. The dressing should look smooth and lightly glossy, with no puddle of oil sitting on top.
- Pour the dressing over the carrot mixture and toss until the shreds are evenly coated, then let the salad rest for 20 minutes before tossing once more and serving. During the rest, the carrots soften slightly, smell sweeter, and remain pleasantly crisp-tender while the vinaigrette settles at the bottom of the bowl.
Notes
Texture tip: Freshly grated whole carrots yield the best crisp-tender texture. If shreds seem dry after resting, toss with an extra light splash of lemon juice and olive oil.
Storage: Keep the salad in an airtight container in the refrigerator for up to 4 days. Toss before serving to redistribute the vinaigrette from the bottom of the bowl.
Freezing: Freezing is not recommended because raw shredded carrots lose their crunch and release excess water when thawed.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.