Sweet & Crunchy Carrot Salad
Ingredients
Dressing
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
freshly squeezed lemon juice
-
1
teaspoon
spicy brown mustard
-
2
teaspoons
pure maple syrup (or honey)
-
¼
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
Salad
-
1
pound
carrots, peeled and shredded
-
2
green onions, chopped
-
1
handful
fresh parsley, chopped
-
½
cup
raisins (optional)
-
½
cup
pecans, roughly chopped (optional)
Instructions
- In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and black pepper, and stir well.
- Add the shredded carrots, green onions, and parsley to the bowl and gently toss to coat with the dressing.
- Taste and adjust the seasoning, adding more lemon juice or salt if desired.
- If using, stir in the raisins and pecans just before serving to keep the pecans crunchy.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts (estimated)
Servings
6
Calories
177
Total fat
11g
Total carbohydrates
21g
Total protein
2g
Sodium
163mg
Cholesterol
0mg
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