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Carrot Salad

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Carrot Salad

Fresh, crisp carrot salad with a homemade vinaigrette, perfect on its own, or as a bright side dish to your favorite meals. 

Course Salad
Cuisine American
Keyword brunch, colorful, easy, healthy, inexpensive, quick
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Jessica Nelson

Ingredients

  • 6 carrots, peeled and shredded
  • 3 tbsp olive oil
  • 2 lemons, juiced
  • 1 tsp sugar
  • 2 tbsp fresh parsley
  • salt and pepper to taste

Instructions

  1. For the Carrots: 

    Using a shredder, hand peel and cut into tiny matchsticks or if using a food processor, first peel and then shred the carrots. 

  2. For the Dressing:  Whisk together the olive oil, lemon juice, and sugar. Add dressing to the carrots just before serving.  Rough chop the parsley and mix into the salad. Add salt and pepper to taste. Parsley garnish looks beautiful on this recipe. 


Recipe Notes

Recipe Notes: 

  1. For shredding, I used the shredder attachment from my food processor. 
  2. This salad travels really well. If you are bringing it anywhere, pack the dressing separately, and add dressing just before serving. 

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