Carrot Salad In Mustard & Lemon Dressing

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Servings: 6 Difficulty: Intermediate
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A bright and zesty side dish featuring tender-crisp carrots tossed in a tangy Dijon vinaigrette.
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This vibrant carrot salad offers a refreshing twist on the classic garden vegetable, balancing earthy sweetness with sharp acidity. The carrots are briefly blanched to retain their crisp-tender texture and bright orange hue, then shocked in cold water to stop the cooking process. The dressing is a simple emulsion of fresh lemon juice, Dijon mustard, olive oil, and a hint of sugar, which coats the carrots in a glossy, flavorful glaze. Fresh dill and chopped onions add aromatic depth and a subtle bite. It’s an excellent choice for picnics, potlucks, or as a healthy side dish for grilled meats or fish. The flavors meld beautifully when chilled, making it a perfect make-ahead recipe for busy weeknights or summer gatherings.

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Carrot Salad In Mustard & Lemon Dressing

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 248.5

Description

This vibrant carrot salad offers a refreshing twist on the classic garden vegetable, balancing earthy sweetness with sharp acidity. The carrots are briefly blanched to retain their crisp-tender texture and bright orange hue, then shocked in cold water to stop the cooking process. The dressing is a simple emulsion of fresh lemon juice, Dijon mustard, olive oil, and a hint of sugar, which coats the carrots in a glossy, flavorful glaze. Fresh dill and chopped onions add aromatic depth and a subtle bite. It&# 226;ÂÂs an excellent choice for picnics, potlucks, or as a healthy side dish for grilled meats or fish. The flavors meld beautifully when chilled, making it a perfect make-ahead recipe for busy weeknights or summer gatherings.

Ingredients

Directions

  1. In a small bowl or jar, whisk together the lemon juice, Dijon mustard, 2 teaspoons of sugar, chopped onions, olive oil, salt, and fresh dill until the dressing is emulsified and smooth.
  2. Bring 3 cups of water and the remaining 3/4 teaspoon of sugar to a boil in a large saucepan over medium-high heat.
  3. Add the thin carrot strips to the boiling water and cook for about 5 minutes, or until they are just tender-crisp.
  4. Drain the carrots immediately and rinse them under cold running water to stop the cooking process and preserve their bright color.
  5. Drain the carrots well and transfer them to a large serving bowl.
  6. Pour the prepared dressing over the carrots and toss gently to coat evenly.
  7. Taste and adjust seasoning with additional salt or pepper if desired.
  8. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld, or serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 248.5kcal
% Daily Value *
Total Fat 19.3g30%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 2544.7mg107%
Total Carbohydrate 19.8g7%
Dietary Fiber 4.0g16%
Sugars 10.5g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot salad, mustard dressing, lemon vinaigrette, dill, healthy side dish, vegetable salad, blanched carrots, mediterranean salad, picnic food, make-ahead recipe, vegan salad, dijon mustard, olive oil, fresh herbs, light lunch, summer side, potluck recipe, quick salad, gluten-free, low carb
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