Carrot Salad

What really makes this salad, which is in fact just half a pound of grated carrot, is the dressing. The combination of mustard and vinegar really brings out the flavour of fresh carrot and makes it pop. If your carrot is naturally sweet it doesn’t need any additional sweetener like honey or sugar (traditionally added to the carrot salad) - simply try your carrot before making the dressing and if it already tastes sweet, you are good.

If you have walnuts in your pantry, you can also crumble some on top for the extra “meatiness” and crunch.

Carrot Salad Recipe by DAREBEE
INGREDIENTS
½ pound (250g) carrots

For the dressing:
1 tbsp mustard
1 tbsp red (or white) wine vinegar
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper

Makes 2 portions
135 Calories per portion
Total Fat 8.6g
Saturated Fat 1.1g
Total Carbohydrate 13.4g
Dietary Fiber 3.7g
Total Sugars 6g
Protein 2.4g
Calcium 68mg
Iron 1mg
Potassium 410mg

1Peel and grate the carrots using a large grater. Taste to see if the carrot is sweet. If it isn’t add a ½ teaspoons of honey to the dressing ingredients.

2Combine all the ingredients for the dressing and add them to the carrot. Mix well and serve.

Carrot Salad Recipe by DAREBEE
Carrot Salad Recipe by DAREBEE
Carrot Salad Recipe by DAREBEE
Carrot Salad Recipe by DAREBEE
Carrot Salad Recipe by DAREBEE

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