Cool Recipe: Grated Carrot Salad with Lemon Dressing

Stay Cool!

Name: Michael
Location: Copley, Ohio
How are you staying cool? Grated carrot salad with lemon dressing. This recipe works great with fresh carrots from the farmers market, and the lemon dressing gives it a nice sweet/sour combination that goes well with grilled foods as a side dish. I've been making it a lot this summer!

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Grated Carrot Salad with Lemon Dressing

Ingredients:
1/2 lb carrots, peeled and julienned. (I get one bunch with the green tips still on.)
1/4 cup minced parsley

Dressing:
(see this Lemon Dressing post for a more detailed description)
Juice of 1 lemon (should be about 2 to 3 tbsp)
1 tsp lemon zest
1 tsp sugar
pinch of salt
pinch of freshly ground black pepper
1 medium garlic clove, minced
6 tbsp (1/3 cup plus a little) Extra Virgin Olive Oil

Directions:
1. Make the dressing: Combine the dressing ingredients in a medium bowl, and whisk until combined.

2. Make the salad: Add the carrots and parsley to the bowl, and toss until evenly coated with dressing. Serve and enjoy.

Notes:
Use the freshest carrots you can in this recipe. Here are my preferred types of carrots, in order:

1. Carrots with their tops on, where the green tops look fresh (from your local farmer's market, if you can)
2. Carrots, whole in a bag (aka storage carrots)
3. Baby carrots in a bag
4. Pre-shredded carrots in a bag
...and by preferred type, I mean "for flavor". I'll make this recipe with #4, and it will be good, but it won't be the experience that it is with fresh, sweet carrots.

• Visit Michael's blog for more on this salad and some great variations for the recipe too: Dad Cooks Dinner

Thank you Michael! This looks absolutely delicious.

(Images: Michael)

Per serving, based on 2 servings. (% daily value)
Calories
401
Fat
40.7 g (62.7%)
Saturated
5.6 g (28.1%)
Carbs
10.1 g (3.4%)
Fiber
2.4 g (9.6%)
Sugars
5.6 g
Protein
1 g (2%)
Sodium
55 mg (2.3%)

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Recipe, Salad, Summer

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.