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Carrot Salad with Honey Vinaigrette

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This carrot salad is made with thinly sliced carrots, tossed with fresh herbs, honey, olive oil, and lemon juice. The perfect side salad to serve with chicken, beef, or seafood!

bowl and fork of carrot herb salad with dill and red onion

I love to make interesting and unexpected salads. Many of us go through life only eating green iceberg lettuce salads which is really a shame. There are so many nontraditional options when it comes to making salads. Some of my favorites include Lebanese Eggplant Salad, Italian Shrimp Salad, and Asian Chopped Salad with Creamy Peanut Dressing.

Liz loving carrot herb salad

You seriously do not need to have lettuce to make a salad. In fact, if you are one of those people who find salads to be boring then this is a great salad recipe for you. It’s colorful, flavorful, crunchy, and did I mention delicious?

carrot dill salad closeup

The homemade salad dressing really steals the show. It’s a simple honey vinaigrette packed full of flavor. The sweet and tangy combo works so well with the carrots and spiciness of the onion.

making honey vinaigrette

Making your own vinaigrette might seem intimidating at first, but I promise it’s quick and easy. You can still make homemade salad dressing a weeknight thing by whisking together just 5 ingredients.

bowl of vegetables for carrot salad

Carrots have long been a salad and side dish staple because of their versatility and sweetness. Eat them raw and enjoy their crunch. Eat them cooked and enjoy a creamy texture that both kids and grown-ups love. They’re also low-calorie and high in minerals and vitamins like beta-carotene, vitamin K1, and potassium.

carrot salad vertical hero

How to Make Carrot Salad

Liz cutting carrots

First, you’ll need to wash and cut all your veggies. You can honestly cut them into whatever sizes and shapes you would like. I enjoy the carrot rounds personally but feel free to cut them into strips or smaller chunks.

cutting dill

I used cilantro, dill, and parsley for my herbs, but you can use whatever you have on hand. Experiment with different flavor profiles here – basil, mint, and tarragon would each add its own interesting twist.

Liz squeezing lemon on salad

When preparing the vinaigrette, be sure to whisk all the ingredients together in a separate bowl before dressing the salad.

Liz tossing carrot salad

Frequently Asked Questions

Why are carrots good for you?

They’re an excellent source of beta carotene, which our bodies turn into vitamin A, keeping our eyes healthy. Beta carotene helps protect our eyes from the sun, lowering our chances of developing cataracts, and improves overall eye health.

Additionally, carrots are also a good source of fiber, vitamin K1, potassium, and antioxidants. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels.

How long will this salad keep in my fridge?

You can keep the salad for about 4 days in an airtight container in the fridge.

What can I serve with this salad?

Chicken, beef, and seafood all go really well with this salad. I personally recommend Honey Chipotle Grilled Chicken, Teriyaki Flank Steak, and Honey Mustard Glazed Salmon.

Liz eating carrot herb salad

Your fork is waiting.

carrot dill salad closeup

Carrot Salad with Honey Vinaigrette

4.80 stars average
Carrots are thinly sliced then tossed with fresh herbs, honey, olive oil and lemon juice. The perfect side salad to serve with chicken, beef or seafood!
PREP: 10 mins
TOTAL: 10 mins
Save
Servings: 4

Ingredients
 

  • 4 medium carrots (peeled and thinly sliced)
  • 1 cup red onion (minced)
  • 1 cup fresh herbs (minced (such as dill, parsley or cilantro))

Honey Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 clove garlic (minced)
  • salt and pepper (to taste)

Instructions
 

  • In a medium bowl, toss together carrots, red onion and fresh herbs.
  • In a separate bowl, whisk together the vinaigrette (olive oil through salt and pepper) then drizzle over the carrot salad. Toss well then check for seasoning before serving.

Notes

This salad can be prepared up to 4 days in advance. Store in an air-tight container in the refrigerator. 

Nutrition

Serving: 1cupCalories: 127kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 53mgPotassium: 350mgFiber: 3gSugar: 9gVitamin A: 11456IUVitamin C: 30mgCalcium: 52mgIron: 1mg

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

2 Comments

  1. Hi! We are carrot lovers! Thanks for the recipe. I’m sure you are writing for cooks who have more experience than I do. When the recipe calls for a whole cup of fresh herbs…that I’m supposed to choose…Yikes! I feel there are so many ways I can go wrong here. The recipe lists a few suggestions, Does that mean I can do 1/3 c of each? A pinch here and there I’m good with just winging it but the herbs are a main ingredient…and this sounds amazing if I can get it right.

    1. Yes, in fact I recommend you do use 1/3 c of each and mix things up instead of using just one herb! The most important thing is that it’s fresh, and that you aren’t using dried herbs.

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