Description
A refreshing and vibrant carrot salad featuring finely grated carrots tossed with a zesty lemon-mustard dressing, toasted pine nuts, fresh parsley, and green onions. This easy-to-make salad is perfect as a light side dish or a healthy snack, offering a delightful combination of textures and flavors in just 20 minutes.
Ingredients
Scale
Dressing
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon whole-grain mustard (or Dijon mustard)
- 1 tablespoon honey (optional, or sugar-free honey)
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Salad
- 1 tablespoon extra virgin olive oil
- ¼ cup pine nuts
- 4 large carrots, peeled and finely grated (about 4 cups)
- 3 medium green onions, chopped (optional)
- ¼ cup fresh parsley, chopped
Instructions
- Make Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, mustard, honey (if using), sea salt, and black pepper until fully combined and smooth.
- Toast Pine Nuts: Heat the remaining 1 tablespoon of olive oil in a small skillet over low heat. Add the pine nuts and cook for about 5 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat and let cool slightly.
- Combine Ingredients: In a large bowl, mix the finely grated carrots, toasted pine nuts, chopped green onions (if using), and fresh parsley until well incorporated.
- Dress and Serve: Pour the prepared dressing over the carrot mixture and toss thoroughly to coat all ingredients. Adjust salt and pepper to your taste. For best flavor, refrigerate the salad for 20-30 minutes before serving to allow the ingredients to meld.
Notes
- To make this salad vegan, omit honey or substitute with a vegan sweetener like maple syrup.
- For added crunch, consider topping with extra toasted pine nuts at serving time.
- Grate carrots finely for the best texture; a food processor makes this quick and easy.
- If you prefer a milder dressing, reduce mustard slightly or omit honey for a tangier profile.
- This salad can be prepared a few hours ahead and kept refrigerated, making it convenient for meal prep or gatherings.
