Carrot Salad

4 Reviews
ADD YOUR REVIEW
Prep Time
10 Mins
Cook Time
3 Mins
Yield
8 Servings
May 2008
RECIPE BY MyRecipes

Ingredients

  • Dressing:
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper
  • 1/2 cup olive oil
  • Salad:
  • 2 ounces sliced almonds
  • 2 10-oz. bags shredded carrots
  • 1 sweet onion (such as Vidalia), finely chopped
  • 1/2 cup chopped flat-leaf parsley

Nutritional Information

  • Calories 212
  • Fat 18g
  • Satfat 2g
  • Protein 3g
  • Carbohydrate 11g
  • Fiber 4g
  • Cholesterol 0mg
  • Sodium 177mg

How to Make It

Step 1

Make dressing: Whisk together lemon juice and zest, mustard, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Set aside.

Step 2

Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.

Step 3

I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing. Sprinkle almonds over top just before serving.

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Ratings & Reviews

abpxoxo's Review

klove10381
July 03, 2014
I doubled the sauce, marinated some hard tofu in it overnight separate from the carrots. Wasn't what I expected, I think if I had grated the carrots myself in a cheese grater I would have liked it more, matchsticks are just too difficult to chew. So, instead I blended it for a cold gazpacho and topped it with the almonds and parsley. Tasted way better as a raw gazpacho!

TisReese's Review

abpxoxo
June 18, 2013
It was alright. A good, healthy side dish for our BBQ chicken but no one raved about it. The leftovers were great in salads and as sandwich toppers, though.

amyallen's Review

TisReese
April 21, 2011
I used craisins for color. I also added lemon zest with the juice. Instead of parsley, I added mint and cilantro. I loved there was no mayo. Light and citrusy.

klove10381's Review

amyallen
June 02, 2009
This was pretty good but it didn't have as much of the Dijon taste as I would have liked. I think if I did it again, I would probably at least double the mustard. It is very oily, which is fine but not the taste I was expecting. I also didn't have any parsley so I am not sure how different it would taste with it.