Ingredients
1/2 pound carrots, peeled and grated into long thin strips (about 3 cups)
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons sugar (or preferred sweetener)
1/4 teaspoon Dijon mustard (adjust to taste)
1 tablespoon chopped fresh parsley, chives, or a combination
Salt and freshly ground black pepper, to taste
Instructions
- Place the shredded carrots in a medium-size bowl.
- In a small bowl, whisk together lemon juice, olive oil, sugar, and Dijon mustard until well combined.
- Pour the dressing over the carrots. Add the chopped herbs.
- Season with salt and pepper, and toss to coat evenly.
- Taste and adjust seasonings as desired.
- Chill the salad for at least 30 minutes to allow flavors to blend. Toss again before serving.
Notes
- Serving size: 1/2 cup
- Substitutions: Try honey, maple syrup, or a sugar alternative for the sweetener. Add fennel, radish, green onions, dried fruit, or nuts for texture and flavor variation. Use dill, cilantro, or mint instead of parsley if desired.
- Storage: Keeps well in an airtight container in the refrigerator for 2–3 days.
- Prep Time: 20 min
- Cook Time: 0 min