Carrot salads often get a bad rap for being boring or overly simple, but not this one. This dish combines the crisp, sweet crunch of julienned carrots with a tangy honey Dijon vinaigrette, infused with the fresh, herbal notes of carrot tops and green onion. It's a salad that’s as delightful to eat as it is to look at, making it a perfect addition to any table.
The beauty of this carrot salad lies in its simplicity and its ability to transform everyday ingredients into something extraordinary. The honey Dijon vinaigrette is the star, offering a perfect balance of sweet and tangy that complements the natural sweetness of the carrots. Plus, using the carrot tops ensures nothing goes to waste and adds a unique twist that will impress your family and friends.
Customizing This Dish
- If you don't have Dijon mustard on hand, whole grain mustard works well too, adding a bit of texture to the vinaigrette.
- For those who prefer a vegan option, swap out the honey for agave syrup or maple syrup.
- Looking to add a bit more substance? Toss in a handful of toasted nuts like almonds or hazelnuts for extra crunch and protein.
- If you don’t have a julienne peeler or mandoline, you can grate the carrots instead.
Perfect Pairings for Your Carrot Salad
This salad pairs beautifully with a variety of dishes. It's a fantastic accompaniment to grilled meats like chicken or steak, providing a refreshing contrast to the savory flavors. For a lighter meal, serve it alongside a piece of grilled fish or a hearty grain bowl.
If you're planning a vegetarian feast, this salad complements dishes like roasted vegetable quiches or stuffed bell peppers. It’s also great for picnics and potlucks, where its vibrant colors and fresh taste will stand out on any buffet table.
Storing Leftovers
In the unlikely event that you have any leftovers, storing them is a breeze. Transfer the salad to an airtight container and keep it in the refrigerator. It will stay fresh for up to two days. The vinaigrette might make the carrots a bit softer as they marinate, but they will still be delicious.
For the best texture, store the vinaigrette separately and toss it with the carrots just before serving if you know you'll have leftovers. This way, you maintain that delightful crunch with every bite.
Carrot Salad with Honey Dijon Vinaigrette
- Julienne peeler or mandoline
- 4 large carrots, julienned
- 1/4 cup chopped carrot tops (from the carrot greens)
- 2 green onions, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Wash and peel the carrots. Using a julienne peeler or a mandoline slicer, julienne the carrots into thin matchsticks and place them in a large bowl. Finely chop 1/4 cup of carrot tops and 2 green onions and add to the bowl with the carrots.
- In a small mixing bowl, whisk together 2 tablespoons of Dijon mustard and 1 tablespoon of honey until smooth. Slowly drizzle in 1/4 cup of olive oil while continuously whisking to emulsify the mixture. Add 2 tablespoons of apple cider vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl. Whisk until all ingredients are well combined.
- Pour the honey Dijon vinaigrette over the salad. Toss well to ensure the carrots are evenly coated with the vinaigrette.
