Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots tossed in zesty lemon-dill marinade for a refreshing cold side dish
# What You'll Need:
→ Vegetables
01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced
→ Marinade
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped fresh dill, Dijon mustard, salt, and black pepper in a large mixing bowl until fully emulsified.
02 - Add the julienned carrots and thinly sliced scallions to the bowl with the prepared marinade.
03 - Toss the vegetables thoroughly to ensure every piece is evenly coated with the marinade mixture.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating period.
05 - Taste the salad and adjust salt or pepper if necessary before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Suggestions:
01 -
- The carrots transform from raw crunch to tender perfection while still maintaining their beautiful snap
- It actually tastes better the next day, making it your new best friend for meal prep and unexpected guests
02 -
- Do not skip the marinating time. The carrots need at least an hour to transform from raw vegetables into something that tastes carefully composed.
- A mandoline creates the most consistent julienne strips, but a sharp knife and some patience work perfectly fine.
03 -
- Stack your carrot ribbons and cut them into shorter lengths before serving to make them easier to eat
- If preparing in advance, add the scallions no more than 2 hours before serving so they don't become overpowering