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.
½ pound (250g) carrots
For the dressing:
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
135 Calories per portion
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.