Salad

This vibrant carrot salad is a refreshing twist on traditional coleslaw, offering a delightful crunch with every bite. The base of finely grated carrots provides a sweet, earthy foundation that pairs perfectly with the sharp bite of sliced green onions. The dressing is the star of the show: a harmonious blend of creamy buttermilk, tangy apple vinegar, and spicy Dijon mustard, balanced by the subtle sweetness of brown sugar. The result is a dish that is both zesty and comforting, with a smooth texture that coats the vegetables without weighing them down. It&# 226;ÂÂs an ideal side dish for summer barbecues, a light lunch companion, or a healthy addition to any meal. Simple to prepare with pantry staples, this salad brings a burst of color and flavor to your table.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 54.2

Dietary: Gluten-free, Vegetarian

Description

This vibrant carrot salad is a refreshing twist on traditional coleslaw, offering a delightful crunch with every bite. The base of finely grated carrots provides a sweet, earthy foundation that pairs perfectly with the sharp bite of sliced green onions. The dressing is the star of the show: a harmonious blend of creamy buttermilk, tangy apple vinegar, and spicy Dijon mustard, balanced by the subtle sweetness of brown sugar. The result is a dish that is both zesty and comforting, with a smooth texture that coats the vegetables without weighing them down. It&# 226;ÂÂs an ideal side dish for summer barbecues, a light lunch companion, or a healthy addition to any meal. Simple to prepare with pantry staples, this salad brings a burst of color and flavor to your table.

Ingredients

1 Large carrot, grated
2 Green onions, sliced
2 Tablespoons buttermilk
1 tablespoon Dijon mustard
1 tablespoon Brown sugar
1 tablespoon Apple vinegar
1 cup shredded cabbage (optional, for bulk)

Directions

1
In a medium mixing bowl, combine the grated carrot and sliced green onions.
2
In a small jar or jug, whisk together the buttermilk, Dijon mustard, brown sugar, and apple vinegar until smooth and well combined.
3
Pour the dressing over the carrot and onion mixture.
4
Toss thoroughly to ensure all vegetables are evenly coated with the dressing.
5
Taste and adjust seasoning with salt and pepper if desired.
6
Serve immediately or chill in the refrigerator for 15 minutes to allow flavors to meld.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 54.2kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.1mg1%
Sodium 53.1mg3%
Total Carbohydrate 12.2g5%
Dietary Fiber 1.9g8%
Sugars 7.8g
Protein 1.6g4%

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

Note

For a creamier texture, you can add 1/4 cup of mayonnaise or Greek yogurt to the dressing.

This salad tastes best if allowed to sit for at least 15-20 minutes before serving, allowing the carrots to soften slightly and absorb the flavors.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you prefer a sharper taste, increase the amount of apple vinegar by half a tablespoon.

Keywords: carrot, salad, coleslaw, buttermilk, dijon, mustard, green onion, apple cider vinegar, brown sugar, vegetarian, side dish, fresh, crunchy, creamy, tangy, healthy, lunch, picnic, easy, quick

Read it online: https://www.chefs-mate.com/recipe/salad-140/