French Carrot Salad
This salad comes together in minutes and makes a great lunch time addition. The fresh flavor makes this an instant go-to lunch or dinner addition.
1 Pound of Carrots, peeled-topped-tailed
2 Teaspoons Dijon Mustard
3 Tablespoons Lemon Juice, fresh
3 Tablespoons Olive Oil
1 Teaspoon Raw Honey
½ Teaspoon Salt
½ – 1 Teaspoon Black Pepper, fresh ground
½ Teaspoon Ground Cumin
Pinch of Ground Coriander
2 Tablespoons Cilantro*, fresh, chopped
1-1/2 Tablespoons Shallots, finely chopped
- Make the dressing: combine the shallots with the mustard, lemon juice, oils, honey, salt, and pepper in medium mixing bowl, set aside.
- Shred the carrots using a food processor or box grater. **
- Add the shredded carrots and parsley to the dressing and toss well to combine.
- Cover the bowl and refrigerate at least 30 minutes before serving. ***
*If preferred, you can use parsley as a substitute for Cilantro here
**For a fancier presentation you can also continue using the vegetable peeler for long strips instead of smaller shreds.
***This dish can be stored in the refrigerator up to 3 days
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