Tangy Grated Carrot Salad
Ingredients
1 lb (450g) fresh carrots, peeled
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 ½ teaspoons raw honey
1 teaspoon granulated sugar
¼ teaspoon freshly ground black pepper
⅛ teaspoon fine sea salt
3 tablespoons finely chopped fresh parsley
Instructions
Prep your shredded carrots: Add all peeled carrots to a food processor. You can either pulse the carrots repeatedly until they break down into fine, even shreds, or use the food processor’s built-in shredding blade attachment for quick, uniform grating.
Mix the dressing: In a large mixing bowl, combine olive oil, Dijon mustard, lemon juice, honey, sugar, pepper, and salt. Whisk the mixture vigorously until all ingredients are fully blended into a smooth, tangy base.
Assemble the salad: Add your freshly shredded carrots and chopped parsley to the bowl of dressing. Toss everything thoroughly until every shred of carrot is evenly coated in flavor.
Let the finished salad rest at room temperature for 10 to 15 minutes before serving. This short resting period gives all the flavors time to meld together and absorb into the carrots, for a more balanced, delicious bite.
