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Easy Summer Carrot Salad

Rachele (Pebbles and Toast)
A fresh and crisp summer side for your next backyard barbeque or holiday get together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 8

Equipment

  • food processor or grater

Ingredients
  

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

Instructions
 

  • Wash and peel your carrots, then cut off the ends.
  • Grate your carrots using a box grater, food processor, or mandolin.
  • Place your carrots in a large mixing bowl.
  • Add the remaining ingredients and stir well to combine.
  • 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
Keyword carrot, plant-based, salad, vegan, wfpb