This zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite.
Let it stand for at least 10 minutes before serving to let the flavors meld.
Freshly grated carrots work best here.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Add carrots, chives and parsley; toss until evenly coated.
Let the salad stand at room temperature until the flavors meld, about 10 minutes.
Frequently Asked Questions
Youve probably heard the adage that carrots are good for your eyesand they are.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
This is thanks mostly to the beta carotene that also gives carrots their beautiful orange hue.
As is, this recipe is not vegan due to the honey.
If you wish to make it vegan, you could replace the honey with an equal amount ofagave.
There is no need to peel the carrots, but you should give them a really good scrub.
In addition to cutting down on prep time, keeping the skin on also means more nutrients.
Dried herbs have a more concentrated flavor; you dont want to overpower this salad with seasoning.
For this recipe, youd use 2 teaspoons dried chives and 2 teaspoons dried parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
