The best carrot salad

Ingredients

• 4 medium Carrots (peeled and grated)
• 2 stalks Green Onion (thinly sliced)
• 1/4 cup Fresh Parsley (roughly chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Honey (prefer raw honey)
• 1 teaspoon Dijon Mustard (smooth Dijon)
• 1/4 teaspoon Ground Cumin (freshly ground if possible)
• 1/2 teaspoon Sea Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Grate the Carrots

   Peel the carrots and grate them using the large‑hole side of a box grater into a large mixing bowl.

   Time: PT5M

2. Slice Green Onion

   Trim the root ends, slice the green onion thinly on a diagonal, and add to the bowl with the carrots.

   Time: PT2M

3. Chop Parsley

   Roughly chop fresh parsley leaves and stems and add to the bowl.

   Time: PT2M

4. Prepare the Dressing

   In a small bowl whisk together lemon juice, honey, Dijon mustard, ground cumin, sea salt, and black pepper until smooth.

   Time: PT3M

5. Combine and Toss

   Pour the dressing over the carrot mixture and toss thoroughly until every shred is evenly coated.

   Time: PT3M

6. Rest for Flavor

   Let the salad sit at room temperature for about 5 minutes to allow the flavors to meld, then give it a quick final toss before serving.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

15 g

Fat

0 g

Fiber

3 g