Description
A crunchy and creamy carrot salad tossed with a flavorful honey mustard dressing, perfect for a quick and easy side dish that comes together in just 10 minutes.
Ingredients
Salad
- 1.5 lbs carrots (5 cups shredded)
- 1/3 cup chopped parsley
- 1/4 cup sunflower seeds
- 1/4 cup finely diced shallots
Dressing
- 1/4 cup mayonnaise
- 1 tbsp honey (or maple syrup for vegan)
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Grate the carrots: Using a box grater, mandolin, or food processor with a grate attachment, grate the carrots finely. Transfer the grated carrots into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, dijon mustard, honey, apple cider vinegar, salt, and pepper until well combined and smooth.
- Combine the salad: Add the chopped parsley, sunflower seeds, and finely diced shallots to the grated carrots. Pour the dressing over the mixture and toss thoroughly to coat all ingredients evenly.
- Serve: Transfer the salad to a serving bowl or plates and enjoy immediately as a refreshing side dish.
Notes
- For a vegan version, substitute mayonnaise with a plant-based alternative and honey with maple syrup.
- The salad is best served fresh but can be refrigerated for up to one day.
- Sunflower seeds add a nice crunch but can be replaced with toasted nuts if preferred.
- Adjust seasoning with more salt or pepper according to taste.
