Description
A light and refreshing spring carrot salad, featuring crunchy shredded carrots, fresh herbs, and a zesty lemon dressing. It’s a vibrant, healthy side dish perfect for warm weather.
Ingredients
Scale
- 4 medium carrots, peeled and shredded
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp toasted sunflower seeds (optional)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded carrots, parsley, and cilantro.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the shredded carrots and toss to coat evenly.
- Top with toasted sunflower seeds, if desired.
- Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a colder option.
Notes
- This salad can be stored in an airtight container in the fridge for up to 2 days.
- For added flavor, you can include a pinch of cumin or smoked paprika in the dressing.
- Feel free to swap the parsley and cilantro for other fresh herbs like mint or dill.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 6g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg