carrot salad on a white platter
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Modern Carrot Salad

Modern Carrot Salad is a riff off the classic carrot salad recipe, and is a great vegetable side dish
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 102kcal
Author: Paige


  • 1 pound Carrots, organic if possible
  • 1 1/2 tbsp Shallot, diced fine
  • 2 tablespoons Italian (flat leaf) Parsley Plus more for garnish
  • 1/2 teaspoon Orange Zest, freshly grated
  • 1/4 cup Currants, dried
  • 1 tablespoon Orange Juice, freshly squeezed
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 2 tablespoons Olive Oil
  • 2 teaspoons Honey
  • 2 teaspoons Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Lemon Pepper, freshly grated


  • Make the SALAD
  • Wash, peel and rewash the carrots.
  • Trim off the ends, and using a spiralizer or box grater with large holes, grate the carrots and place in a medium size bowl.
  • Finely dice the shallot and place it in the bowl with the carrots.
  • Add the chopped flat leaf parsley, fresh orange zest and dried currants.
  • Combine all the ingredients in a small glass bowl and whisk together (a fork works fine if you don't have a whisk.)
    Alternatively, put the ingredients in a canning jar with a lid and shake it to combine.
  • Pour the vinaigrette slowly over the salad, gently tossing the ingredients together with a large spoon, using enough vinaigrette to completely coat it.
  • Season with a another twist of lemon pepper and a pinch of sea or flake salt, transfer to serving platter or bowl and add the remaining flat leaf parsley for garnish.


  • This recipe was updated December 2019. 


Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 267mg | Potassium: 311mg | Fiber: 3g | Sugar: 10g | Vitamin A: 12742IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg