Carrot Salad

Make Carrot Salad now: ribbon carrots and toss with a lemon-honey vinaigrette for a bright, crunchy side.

Ingredients

• 3 large carrots (about 1 pound)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons honey (or to taste)
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• salt (to taste)
• pepper (to taste)

Instructions

Step 1: Make the dressing

In a small bowl whisk together the vegetable oil, fresh lemon juice, honey, apple cider vinegar and Dijon mustard with a pinch of salt and several grinds of black pepper until the mixture is glossy and lightly emulsified; taste and adjust the honey and seasoning, then set the dressing aside to let the flavors blend while you prep the carrots.

Step 2: Peel and ribbon the carrots

Peel the carrots and use a vegetable peeler to shave them into long, delicate ribbons—thin, slightly translucent curls that bend and fold, revealing bright orange layers and a crisp, raw crunch; pile the ribbons loosely so air can separate the strands and they don’t clump together.

Step 3: Toss with dressing and marinate

Transfer the carrot ribbons to a mixing bowl, drizzle the reserved dressing over them, and toss gently until every ribbon glistens with the light, honeyed vinaigrette; let the dressed carrots marinate at least one hour (or overnight) so the lemon and mustard soften the raw edges and the ribbons relax and take on a silky sheen.

Step 4: Finish with fresh herbs and serve

Just before serving, toss the marinated carrots with the chopped fresh parsley and dill so the bright green flecks are distributed across the ribbons; arrange the salad in a wide shallow bowl, give it a final gentle lift to create movement, and serve immediately for the crispiest texture and brightest appearance.

Notes

• Marinate at least one hour for silkier ribbons
• Store dressing separately for maximum crunch
• Use a mandoline or slicing grater if you lack a peeler
• Swap honey with maple syrup for a vegan version
• Toast nuts before adding to preserve crunch