Easy Carrot Salad

Make Easy Carrot Salad in minutes - bright carrot ribbons tossed with lemon, olive oil, and parsley for a refreshing side.

Ingredients

• 2 carrots (10 oz, 280 g) 10 280
• 1 small bunch Italian parsley (about 15 sprigs) 15
• ¼ tsp Diamond Crystal kosher salt
• freshly ground black pepper
• 2 Tbsp extra virgin olive oil
• 1 Tbsp lemon juice (or rice vinegar)
• ¼ tsp sugar (optional; add if using rice vinegar)
• ¼ tsp Dijon mustard (optional)
• roasted walnuts (sprinkle)
• raisins (sprinkle)

Instructions

Step 1: Peel and Shape the Carrots

Use a vegetable peeler to shave the carrots into long, thin translucent sheets, then cut those sheets in half crosswise so they’re easier to handle. Stack a few sheets and slice them lengthwise into fine julienne strips; the ribbons should be delicate, slightly curled at the edges, bright orange with a silky, almost translucent sheen. Transfer the julienned carrots into a medium shallow round plate (this will serve as the mixing and serving vessel), keeping the ribbons airy so they retain texture and snap.

Step 2: Chop and Fold in the Herbs

Roughly chop the small bunch of Italian parsley, keeping a mix of leaves and tender stems for texture. Scatter the chopped parsley over the carrot ribbons in the same shallow plate and gently fold with a fork so green flecks thread through the orange ribbons — you want visible flecks and a lightly peppered look from the herbs, not a paste. The salad should already look lively: bright, loosely piled, and scented with fresh parsley.

Step 3: Season, Emulsify, and Toss

In a small glass jar or ceramic ramekin combine 2 Tbsp extra virgin olive oil, 1 Tbsp lemon juice (or rice vinegar), 1/4 tsp Diamond Crystal kosher salt, freshly ground black pepper to taste, and optionally 1/4 tsp sugar and 1/4 tsp Dijon mustard. Pour the dressing from its vessel over the carrots and parsley, then toss thoroughly in the same shallow plate so the thin ribbons glisten with a light, glossy emulsion; mustard should bind the oil and acid into a delicate coating, salt and lemon should slightly soften the carrot texture. Let the salad rest and marinate at least 1 hour for flavors to meld and the carrots to relax.

Step 4: Finish, Garnish, and Serve

After marinating, fluff the carrots lightly with a fork to re-separate the ribbons. Sprinkle optional roasted walnuts and raisins over the top for crunch and pockets of sweetness, adjust salt and pepper if needed, and present the salad in the same shallow round plate used for mixing — the final mound should sit centrally, herbs peeking through, glossy and slightly wilted from the dressing. Serve immediately or refrigerate; the salad keeps 5–6 days chilled.

Notes

• Let the salad rest at least 1 hour for best texture and flavor.
• Use a sharp peeler or mandoline for consistent carrot ribbons.
• Toast walnuts briefly to amplify their crunch and flavor.
• Pack dressing separately if transporting for a picnic.
• Adjust lemon and salt to taste; start conservative and tweak before serving.