Description
This Carrot Salad with Honey Mustard Dressing is a sweet, tangy, and crunchy dish that’s perfect for any occasion. It combines freshly shredded carrots, sunflower seeds, parsley, and a creamy honey mustard dressing for a refreshing and nutritious side dish. Whether you’re serving it alongside grilled meats, sandwiches, or grain bowls, this salad is sure to be a hit!
Ingredients
Scale
For the Salad:
- 1.5 lbs carrots (about 5 cups shredded)
- 1/3 cup chopped parsley
- 1/4 cup sunflower seeds
- 1/4 cup finely diced shallots
For the Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare the Carrots: Peel and shred the carrots using a box grater or food processor. Place them in a large mixing bowl.
- Chop the Ingredients: Finely dice the shallots and chop the parsley. Add them to the bowl along with the sunflower seeds.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, honey (or maple syrup), Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine and Toss: Pour the dressing over the shredded carrot mixture and toss well until everything is evenly coated.
- Chill and Serve: For the best flavor, let the salad sit for 10-15 minutes in the refrigerator before serving. Enjoy chilled!
Notes
- For a lighter dressing, swap mayonnaise for Greek yogurt.
- For a crunchier texture, toast the sunflower seeds before adding them.
- To make it dairy-free, use a plant-based mayo alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American