Refreshing Shredded Carrot Salad

Looking for a quick, flavorful side dish that works just as well on a picnic table as it does in a weekday lunch wrap? This zesty carrot salad checks all the boxes: fast, fresh, and filled with nutrients. Thanks to a simple vinaigrette made with lemon, honey and Dijon mustard, it hits that perfect balance of tangy and sweet. Best of all, it only takes about 10 minutes to pull together.

This salad is ideal for pairing with grilled meats, spooning into sandwiches or wraps, or tossing with greens for an upgraded lunch bowl. It’s also naturally gluten-free and vegetarian and easy to make vegan with a simple swap of maple syrup for honey.

Why Carrots Deserve the Spotlight

Carrots may be humble, but they’re nutritional powerhouses. Just one cup of raw carrots delivers over 100% of your daily vitamin A needs thanks to their high beta-carotene content, an antioxidant linked to eye health and immune support.

They're also:

• Rich in fiber, which supports digestion and blood sugar control

• Packed with antioxidants including lutein and zeaxanthin, which promote healthy vision

• Low in calories but high in flavor, making them a smart base for salads and slaws

Pairing carrots with healthy fats like the olive oil in this dressing boosts your body’s ability to absorb these fat-soluble nutrients.

How to Make Carrot Salad

This recipe makes enough for 4 to 6 servings as a side dish. Letting the salad sit for at least 10 minutes before serving allows the carrots to soften slightly and absorb the vinaigrette.

Ingredients

• 2 tablespoons lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon honey (or maple syrup for vegan option)

• 1 tablespoon Dijon mustard

• ½ teaspoon ground cumin

• ¼ teaspoon salt

• 4 cups shredded carrots (from about 5 medium carrots)

• 2 tablespoons finely chopped fresh chives

• 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions

1. In a medium salad bowl, whisk together the lemon juice, olive oil, honey, mustard, cumin and salt until smooth and emulsified, about 30 seconds.

2. Add the shredded carrots, chives and parsley. Toss well until evenly coated.

3. Let the salad rest at room temperature for about 10 minutes before serving. This allows the flavors to meld and the carrots to absorb the dressing.

Serving Suggestions

• With greens: Toss with arugula or spinach and top with grilled chicken or tofu for a quick lunch.

• In wraps: Use as a crunchy base layer in veggie or turkey wraps.

• As a side: Perfect with grilled fish, roasted chicken or falafel.

Tip: Freshly grated carrots offer the best texture and flavor. Use a box grater or food processor for ease. If using pre-shredded carrots, give them a quick soak in water and pat dry to revive their crunch.

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