Carrot Salad

Carrot Salad

This simple salad is a wonderful and healthy side dish. If available, use fresh locally grown or organic carrots for this recipe as they have a much brighter, fuller taste than bagged carrots that may have been picked weeks ago.
  • Prep: 15 min
  • Total: 15 min
  • Serves
Carrot Salad
  • 1 pound carrots
  • Slice, grate, or julienne carrots. (Different cuts can vary the mouthfeel of the salad, do whatever seems like the most fun to you.) Place carrots in a bowl.
  • 2 tablespoons orange juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • In a small measuring cup, combine orange juice, vinegar, lemon juice, salt, and pepper. Whisk to combine.
  • ¼ cup olive oil
  • Slowly add olive oil to measuring cup and whisk to combine.
  • 2 tablespoons chopped parsley (optional)
  • Pour chopped parsley and dressing over carrots. Toss to combine.
From . ( Adapted from Waters, Alice. The Art of Simple Food. (Clarkson Potter, NY. 2007) p. 245.

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