Zesty Carrot Salad

This is a simple salad—a classic in France—that makes the most of the sweetness and crunch of the carrots. It makes a wonderful side dish for any meal you’d typically serve with slaw.

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Hands-on time:
20 minutes
   |   
Total time:
20 minutes
   |   
Makes
4
Servings

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Scrub brush
Box grater (adult needed)
Medium-sized mixing bowl
Measuring spoons
Measuring cup
Large spoon

Ingredients

1 pound carrots, scrubbed, and grated or shredded
1⁄4 cup chopped fresh flat-leaf parsley leaves or chopped leafy carrot tops (if your carrots come with tops)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
1⁄4 teaspoon kosher salt
1⁄4 teaspoon black pepper

Instructions

  1. Put all the ingredients in the bowl and mix well. Now taste the salad. Does it need more parsley, lemon juice, mustard, or a pinch of salt or pepper? If so, add it and taste again.
  2. Serve right away, or cover and refrigerate up to overnight.

OR ELSE

Substitute:

  • 1/2 pound zucchini or apples for 1/2 pound carrots.
  • lime, grapefruit, or orange juice for the lemon juice.
  • chopped fresh basil, cilantro, or mint leaves for the parsley leaves or carrot tops.

GET CREATIVE

  • Make it nutty: Sprinkle with 1/4 cup chopped toasted walnuts or almonds.
  • Make it seedy: Sprinkle with 2 tablespoons toasted pumpkin or sesame seeds. 
  • Make it substantial: Add 2 cups cooked chickpeas (garbanzo beans).
  • Make it sweet: Add 1/4 cup raisins, dried cranberries, or currants.
  • Make it sharp: Add 4 scallions (green onions), greens and whites, thinly sliced.
  • Make it creamy: Add 2 tablespoons tahini (sesame paste) and/or plain yogurt.