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!
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
Step 1. Wash and cut your veggies to you preferred shape and size.
Step 2. Wash and mince your fresh herbs of choice.
Step 3. Add your cut carrots, red onion, and herbs to a large bowl.
Step 4. Dress the salad by squeezing the fresh lemon juice over the top, and adding the garlic.
Step 5. Then drizzle with olive oil, and honey. Season with salt and pepper to taste.
Step 6. Toss the salad until it’s evenly coated in the dressing.
Serve garnished with additional fresh herbs, and enjoy your Carrot Salad with Honey Vinaigrette!
Frequently Asked Questions
Carrot salads always include raw carrots in some form, along with many potential additions. Some popular choices include nuts, onions, raisins, and a dressing.
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.
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.
More Salad Recipes
- Brussels Sprout Salad with Lemon Parmesan Vinaigrette
- Orange, Fennel, and Red Onion Salad
- Lentil Salad with Red Wine Vinaigrette
- Lebanese Chickpea Salad
- Greek Village Salad
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If you like to shake up your salad game, then my Carrot Salad with Honey Vinaigrette is sure to satisfy.
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Carrot Salad with Honey Vinaigrette
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.
Last Step:
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