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carrot salad recipes

A refreshing and crunchy carrot salad that combines fresh carrots with a zesty dressing and a mix of herbs.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 medium carrots peeled and grated
  • 1 cup cabbage shredded
  • 1/2 cup raisins optional
  • 1/4 cup fresh parsley chopped
  • 1/4 cup sunflower seeds toasted
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch black pepper

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the grated carrots, shredded cabbage, raisins, chopped parsley, and sunflower seeds.
Make the Dressing
  1. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad mixture and toss until everything is evenly coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will intensify as it sits.