BBQ Carrot Salad With Herbs
A vibrant, zesty BBQ carrot salad with freshly shredded carrots, fragrant herbs, a hint of sweetness, and a light tangy dressing. Perfect for summer cookouts, this colorful dish is nutrient-packed and a delightful addition to your barbecue spread.
Equipment
- Box grater or food processor for shredding carrots
- Mixing bowl
- Whisk for dressing
- Serving platter or bowl
Ingredients
For the Salad
- 4 cups raw shredded carrots (about 4 large carrots)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup thinly sliced green onions
- Salt and pepper to taste
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
Instructions
Prepare the Carrots
- Begin by shredding the carrots using a box grater or food processor. The finer the shreds, the more they absorb the dressing.
- Tip: For extra sweetness, choose younger, more tender carrots when available.
Make the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and lemon zest until combined.
Combine Ingredients
- In a large mixing bowl, combine the shredded carrots, parsley, mint, and green onions. Pour the dressing over the top and toss well to coat all the ingredients evenly.
- Tip: Let the salad sit for at least 10 minutes before serving. This allows the flavors to meld beautifully.
Season and Serve
- Season with salt and pepper to taste. Give it one last toss and transfer the salad to a serving platter.
Notes
Pro tips
- Use organic carrots for a more vibrant flavor.
- Consider adding a handful of toasted nuts for extra crunch.
- Adjust the dressing ingredients to suit your taste; a splash of citrus adds a nice zing.
- Serve this salad chilled for a refreshing experience on hot days.