With our tendency to eat hearty food when cold weather arrives, it’s nice to balance the stews and casseroles with a light side and this carrot parsley salad is just the thing. Its tangy, fresh taste is the perfect accompaniment to a fall or winter dish.
This is similar to a French carrot salad made with Dijon mustard and lemon juice. I’ve replaced the lemon juice with sherry vinegar to add a little fall warmth and flavor to the salad. Make it festive by using rainbow carrots.
The salad is so easy to make. Grate the carrots with a box grater or use your food processor. Toss the salad with the dressing ahead of time, so that the carrots absorb a little of the vinaigrette.
Ingredients
You’ll need the following ingredients to make this carrot parsley salad.
Salad Ingredients
- 4 cups grated carrots (about 1 pound)
- 1/2 cup chopped parsley
- 1 tablespoon chopped chives or 1 chopped scallion
Vinaigrette Ingredients
- 2 teaspoons Dijon mustard
- 1 tablespoon and 1 teaspoon sherry vinegar
- 2 tablespoons olive oil
- 2 tablespoons canola oil (or another neutral vegetable oil)
- A few pinches of cumin (about 1/8 teaspoon)
- 1/2 – 1 teaspoon salt (to taste)
- Fresh ground pepper (to taste)
Directions
Add the carrots, parsley and chives (or scallion) to a medium mixing bowl.
In a small bowl, make the vinaigrette. Whisk the mustard and vinegar together. Add the oils, cumin, salt and pepper and whisk everything together.
Add the vinaigrette to the carrots and toss everything together. Let it sit for a half hour to an hour before serving.
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