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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 Time40 minutes
Cook Time0 minutes
Total Time40 minutes
Course: Vegetable Side Dish
Cuisine: American
Servings: 6
Calories: 104kcal
Author: Paige

Ingredients

  • 1 pound Carrots, grated or spiralized
  • 1 tbsp Shallot, finely diced
  • 2 tablespoons Italian parsley, chopped fine
  • 1/2 teaspoon Orange Zest, freshly grated
  • 1/4 cup Currants, dried
  • 1/2 teaspoon Salt, flaky sea salt
  • Lemon Pepper
  • FOR THE VINAIGRETTE
  • 1 tablespoon Orange juice, freshly squeezed
  • 1 tablespoon Lemon juice, freshly squeezed
  • 2 tablespoons Olive Oil
  • 1 tablespoon Honey Roasted Peanuts, chopped fine
  • 2 teaspoons Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Lemon Pepper
  • Italian Parsley, chopped fine for garnish

Instructions

  • Wash, peel and rewash the carrots.
  • Trim off ends of the carrots and using a Spiralizer or large box grater, grate the carrots and place in a medium-sized bowl.
  • Add the diced shallots and chopped parsley, orange zest and dried currants.
    Set aside.
  • MAKE THE VINAIGRETTE
  • Combine all the ingredients in a small bowl and whisk together until combined.
  • Pour the vinaigrette slowly over the carrot mixture, gently tossing the ingredients together with a large spoon to completely cover.
  • Season with additional lemon pepper and salt.
    Add a sprinkle of chopped Italian parsley for serving.

Notes

  • You can use a Spiralizer to cut the carrots instead of a box grater if you like. 
  • This recipe was updated in December 2019

Nutrition

Calories: 104kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 315mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12742IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg