This healthy and easy Raw Carrot Salad is made with lemon, fresh dill and parsley. Bursting with flavor and so simple to make. Ready in 10 minutes! This no-cook, make-ahead salad is perfect for entertaining. Or, keep a batch in the fridge to quickly add more veggies to your weekday meals. (Gluten Free, Vegan option)
Mix dressing: In a large bowl, whisk together lemon juice, olive oil, grapeseed oil, dijon mustard, honey, salt, pepper, and cayenne (if using).
Combine: Add carrots, then toss until well coated in dressing. Add parsley and dill. Toss again to combine. Taste and season with more salt, if needed. Serve immediately or refrigerate to keep cold.
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Notes
Honey: If you're vegan and don't consume honey, you could substitute maple syrup instead.
Shredded carrots: You can usually find bags of pre-shredded carrots in the refrigerated salad section of the grocery store. Alternatively, you could shred carrots yourself using a food processor, box grater, julienne peeler, or mandoline. If shredding your own carrots, start with 24 oz (680g) of whole carrots to account for loss after peeling/trimming.
Yield: Recipe makes about 6 cups.
Make ahead / Storage tips: The dressing can be made and refrigerated up to 2 days in advance. Then simply combine before serving. Store extra salad in an airtight container for up to 3 days. The acidity in the dressing will dull the color of the carrots slightly, but the salad will still be delicious!