Easy Summer Carrot Salad

A light and refreshingly crisp summer side dish for your next backyard barbecue, potluck, or get-together.

Do you like carrot salad?

When I was young, I remember eating it a lot more often. Carrot salad was served at many potlucks and barbecues. And I’m pretty sure my mom made it regularly. It may have been because we grew carrots in our garden – my parents allowed each of us kids to pick whatever vegetables we wanted to grow each year; and I always wanted to grow carrots.

It recently occurred to me that I haven’t seen it served in recent years. And I have no idea why. Carrot salad is delicious with just a hint of sweetness – I enjoy it any chance I get. It can also be extremely nutritious, too.

In fact, carrots are extremely versatile, tasty, crunchy, and nutritious. Like most vegetables, carrots contain an abundance of vitamins A and K and antioxidants like Vitamin C, which increases our immunity and helps our bodies heal well. Carrots also contain minerals like calcium and phosphorus which help prevent osteoporosis. (Medical News Today)

Carrots contain ample fiber which helps our digestive system work more efficiently and helps manage blood pressure. They’re also a low-calorie vegetable registering lower on the glycemic index. (Medical News Today)

Carrot salad can be made a myriad of ways. Many recipes call for mayonnaise or oil. This one is extremely simple with just a touch of tahini, mustard, lemon juice, green onions, and dill. Raisins are optional but I think they lend a natural sweetness to the carrots. They just coordinate very well with one another.

I also like to add just a hint of agave or maple syrup. Not only does it complement the dressing but its sticky consistency allows all of the flavors to adhere to the shredded carrots even better. And that is a welcome component. Whether you choose to add the agave and raisins or leave them out, it’s completely up to you. However, if you are watching your blood sugar, you should consider leaving both out.

You’ll notice that this recipe calls for about a pound of carrots. I’m not very good at determining how much is in a pound. And unless I buy a one pound bag of carrots solely for this recipe, I have no idea how much one pound of carrots is. In my experience, no two carrots are alike. There are short stubby carrots, large long carrots, and really skinny carrots.

A scale just lets me know that I actually have a pound. And if you don’t have a scale, don’t fret. Just guesstimate a pound. Honestly, this really only matters for the carrot to dressing ratio. Simply double the dressing if you think it needs more.

This weighing technique is especially helpful since I use the cut-off ends from the carrots used to make Plant-based Carrot Dogs. If you haven’t tried them yet, I highly recommend you do. They are delicious.

I like shredding the carrot ends from the carrot dogs in the food processor and making this carrot salad. Shredded carrots are also delicious in veggie sub sandwiches and salads. So we sometimes shred a few more carrots while we have the food processor out.

Then you simply toss the carrots in a light and tangy vinaigrette, along with some sweet but optional raisins and herbs. The result is delicious, colorful, and nutritious.

I hope you enjoy this light and refreshing Easy Summer Carrot Salad as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 pound carrots
• 2 Tbsp fresh parsley (or 1 tsp dried)
• 2 green onions, thinly sliced
• ½ cup raisins (optional)
• 2 Tbsp fresh lemon juice
• 1 Tbsp agave syrup
• 1 Tbsp tahini
• 2 tsp Dijon mustard
• Salt and pepper to taste (optional)

Instructions

1. Wash and peel your carrots, then cut off the ends.
2. Grate your carrots using a box grater, food processor, or mandolin.
3. Place your carrots in a large mixing bowl.
4. Add the remaining ingredients and stir well to combine.
5. Enjoy immediately or cover and place in the refrigerator. 

Notes

• I highly recommend you grate the carrots yourself.  Shredded carrots available in the grocery store are normally too thick and crunchy for this summer carrot salad.
• Recipe adapted from Once Upon a Chef.