Description
This Spring Carrot Salad is the perfect light and refreshing side dish for springtime. With shredded carrots, red onion, garlic, dill, and a tangy-sweet dressing, it adds a burst of flavor to any meal. Ideal alongside grilled fish or chicken.
Ingredients
Units
Scale
- 20 oz shredded carrots (two 10-oz bags)
- 1/4 red onion, thinly sliced
- 1 clove garlic, minced
- 1/4 cup fresh dill, chopped
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 1/2 tsp kosher salt (or more to taste)
- 1/2 tsp paprika
- 1/2 tsp coriander
Instructions
- In a large mixing bowl, prepare the dressing by whisking together honey, olive oil, vinegar, salt, paprika, and coriander until well combined.
- Add the shredded carrots, thinly sliced red onion, minced garlic, and fresh dill to the bowl and toss to combine with the dressing.
- Refrigerate the salad for at least 4 hours to allow the flavors to meld. The longer it sits, the better the flavors will combine.
Notes
- For a more intense flavor, let the salad sit in the refrigerator overnight.
- If you prefer a spicier kick, consider adding a pinch of cayenne pepper to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 79
- Sugar: 7g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg