Description
This Carrot Salad is a refreshing and flavorful side dish that’s perfect for any occasion. It features finely grated carrots, crunchy pine nuts, and a tangy honey-mustard dressing, making it a healthy and satisfying addition to your meal.
Ingredients
Units
Scale
- 1/4 cup extra virgin olive oil, divided (3 tablespoons and 1 tablespoon)
- 1 1/2 tablespoons lemon juice
- 1 tablespoon whole-grain mustard (or Dijon mustard)
- 1 tablespoon honey (optional, or sugar-free honey)
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup pine nuts
- 4 large carrots, peeled and finely grated (about 4 cups)
- 3 medium green onions, chopped (optional)
- 1/4 cup fresh parsley, chopped
Instructions
- Make Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, mustard, honey (if using), salt, and pepper.
- Toast Pine Nuts: Heat the remaining 1 tablespoon of olive oil in a small skillet over low heat. Add pine nuts and cook for about 5 minutes, until lightly browned and fragrant.
- Combine Ingredients: In a large bowl, combine grated carrots, toasted pine nuts, green onions (if using), and parsley.
- Dress and Serve: Pour the dressing over the salad and toss to coat. Adjust salt and pepper to taste. Refrigerate for 20-30 minutes to allow flavors to meld, if desired.
Notes
- You can use any type of mustard you prefer, but whole-grain mustard adds a nice texture and flavor.
- If you don’t have pine nuts, you can substitute with chopped walnuts or pecans.
- For a vegan version, omit the honey or use a vegan honey alternative.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 220kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
