After some carrot cake baking this past weekend, I found myself with a bunch of extra shredded carrots, so figured a Carrot Salad with Dijon Vinaigrette was definitely in order.
The one thing I will advise is that you make this at least two hours before serving. Carrots are a hard vegetable, and they need a couple hours to soak in the dressing and soften up a bit. It's good right away, for sure, but it's GREAT a couple hours later. Trust me on this.
Loved this recipe? Here are three other Winter Salad Recipes you might like:
- Brussels Sprouts Salad with Pecorino
- Kale Salad with Dates, Hazelnuts & Spicy Lemon Dressing
- Napa Cabbage Salad with Apple Butter Vinaigrette
Thanks so much for reading
Carrot Salad with Dijon Vinaigrette
5 cups shredded carrots
1 tablespoon Dijon mustard
1/3 cup apple cider or red wine vinegar
1/3 cup neutral flavor oil (grape seed, avocado, vegetable, etc.)
1/3 cup extra virgin olive oil
1/2 teaspoon honey
1/4 cup minced fresh parsley
Kosher salt and black pepper, to taste
In a large mixing bowl, whisk together the mustard, vinegar, oils, and honey until well combined. Add the shredded carrots and parsley and toss well to coat. Season to taste with kosher salt and black pepper, then toss again. Cover, and let sit at room temperature 2 hours. Toss again and serve.