Grated Carrot Salad

Ingredients

• 1 pound Carrots (washed, tops trimmed)
• 1 tablespoon Dijon Mustard (smooth, no added sugar)
• 1 tablespoon Honey (light, preferably raw)
• 3 tablespoons Olive Oil (extra‑virgin, mild flavor)
• 1 pinch Salt (fine sea salt)
• 1 pinch Freshly Ground Black Pepper (freshly cracked)
• 2 tablespoons Fresh Coriander (Cilantro) Pods (leaves only, roughly chopped)
• 2 tablespoons Fresh Mint Leaves (stems removed, chopped)
• 1 small Leek (white and light green parts only, washed thoroughly and sliced into thin ribbons)

Instructions

1. Prepare Carrots

   Wash the carrots, trim the tops, then shred them using a food processor or a box grater until you have about 4‑5 cups of ribbons.

   Time: PT5M

2. Make the Vinaigrette

   In a small bowl whisk together Dijon mustard and honey, then slowly drizzle in olive oil while whisking continuously until the mixture emulsifies. Finish with a pinch of salt and freshly ground black pepper.

   Time: PT5M

3. Prep Herbs and Leek

   Rinse the coriander (cilantro) pods, mint leaves, and leek thoroughly. Roughly chop the coriander and mint. Slice the leek into very thin ribbons, discarding any tough dark green parts.

   Time: PT5M

4. Combine All Ingredients

   Place the shredded carrots in the mixing bowl, add the chopped herbs and sliced leek, then pour the vinaigrette over everything. Toss gently until the carrots are evenly coated.

   Time: PT5M

5. Rest Before Serving

   Let the salad sit at room temperature for 30‑60 minutes to allow the flavors to meld. Give it a quick toss before serving.

   Time: PT0M

Nutrition Facts

Calories

151

Protein

2g

Carbohydrates

15g

Fat

9g

Fiber

3g