Simple Carrot Salad
Fresh shredded carrots tossed with a quick sweet-and-tangy Dijon vinaigrette. It's a no-mayo, 10-minute side that's perfect for meal prep, potlucks, and cookouts.
Servings: 6 servings
Ingredients
- 5 cups shredded carrots a little less than 2 pounds, depending on thickness
- 1 bunch green onions sliced (around 3/4 cup)
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar red wine vinegar also works
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Herbes de Provence
Instructions
- Place the shredded carrots and sliced green onions in a large bowl and set aside.
- In a smaller bowl, whisk the olive oil, vinegar, maple syrup, Dijon mustard, salt, pepper, and Herbes de Provence until well combined.
- Toss the salad with half the dressing. If making in advance, cover and refrigerate until ready to serve.
- When ready to serve, toss with the remaining dressing, taste, and adjust salt as needed.
Notes
- Soften pre-shredded carrots: Toss bagged carrots with ¼ teaspoon salt per cup and rest 15 minutes so they're tender, not tough.
- Sweetener swap: Honey works in place of maple syrup.
- Vinegar swap: A squeeze of lemon juice can stand in for the vinegar.
- No Herbes de Provence? Substitute an equal amount of Italian seasoning.
- Add-ins: Raisins, dried cranberries, toasted almonds, or diced apple all work well.
- Make ahead: Hold back half the dressing and add it just before serving for the best texture.
Nutrition
Calories: 162kcal | Carbohydrates: 13g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 269mg | Potassium: 360mg | Fiber: 3g | Sugar: 7g | Vitamin A: 17860IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 0.6mg
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