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Carrot Salad with Honey Vinaigrette

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LIZ DELLA CROCE

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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! Some of my favorites include Lebanese Eggplant Salad, Italian Shrimp Salad, and Asian Chopped Salad with Creamy Peanut Dressing.

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 Carrot Salad with Honey Vinaigrette is a great salad recipe for you. It’s colorful, flavorful, crunchy, and did I mention delicious?

Ingredients

  • Carrots: Naturally sweet and crunchy, I like to peel and cut my carrots into coins.
  • Red onion: Thinly sliced red onion add great savory flavor to balance the sweet carrots.
  • Herbs: Fresh dill, parsley, cilantro, basil, or mint taste great on this salad.
  • Olive oil: Acts as the base of the dressing.
  • Lemon juice: Adds fresh, citrus flavor to dress the salad.
  • Honey: Naturally sweet, and balanced by the lemon juice, it feeds into the sweet and savory nature of the salad.
  • Garlic: If you love garlic like me, you can double down on it to really capture the pungent, aromatics flavor.

How to Make Carrot Salad

Liz cutting carrots on a cutting board.

Step 1. Wash and cut your veggies to you preferred shape and size.

Liz cutting fresh dill.

Step 2. Wash and mince your fresh herbs of choice.

Bowl of cut carrots, sliced onions, and fresh herbs.

Step 3. Add your cut carrots, red onion, and herbs to a large bowl.

Liz squeezing fresh lemon juice on carrot salad.

Step 4. Dress the salad by squeezing the fresh lemon juice over the top, and adding the garlic.

Drizzling salad with olive oil.

Step 5. Then drizzle with olive oil, and honey. Season with salt and pepper to taste.

Tossing carrot salad with honey vinaigrette.

Step 6. Toss the salad until it’s evenly coated in the dressing.

Carrot salad with honey vinaigrette and garnished with fresh dill.

Serve garnished with additional fresh herbs, and enjoy your Carrot Salad with Honey Vinaigrette!

Frequently Asked Questions

What is carrot salad made of?

Carrot salads always include raw carrots in some form, along with many potential additions. Some popular choices include nuts, onions, raisins, and a dressing.

How far in advance can I make this carrot salad?

This salad will be good for up to 4 days in the fridge in an airtight container, but I’d recommend waiting to dress it until right before serving.

What should I serve with carrot 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.

Carrot salad garnished with fresh dill and parsley.

More Salad Recipes

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If you like to shake up your salad game, then my Carrot Salad with Honey Vinaigrette is sure to satisfy.

Your fork is waiting.

Carrot Salad with Honey Vinaigrette

Liz Della Croce
4.72 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 Time 10 minutes
Total Time 10 minutes
CourseSalad, Side Dish
Serves4

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
 

  1. In a medium bowl, toss together carrots, red onion and fresh herbs.
  2. 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.

Nutrition

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

Liz’s Notes

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

Have you tried this?

Let us know how it was!

4.72 from 7 votes (6 ratings without comment)

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3 responses to “Carrot Salad with Honey Vinaigrette”

  1. Carol E Avatar
    Carol E

    Simply delicious!

  2. KB Avatar
    KB

    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. Kaley Clarke Avatar
      Kaley Clarke

      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.