Marinated Lemon Dill Carrot Salad (Printable Version)
Crisp carrots marinated in zesty lemon with fresh dill for a bright, refreshing side dish.
# What You Need:
→ Vegetables
01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced
→ Marinade
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
# How To Make It:
01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper until well combined.
02 - Add the julienned carrots and scallions to the bowl.
03 - Toss everything to evenly coat the carrots in the marinade.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Suggestions:
01 -
- The marinating time does all the heavy lifting, turning humble carrots into something that tastes restaurant fancy
- It keeps beautifully for days, actually getting better as the flavors develop
- Nobody believes something this refreshing and bright can be ready in 15 minutes of active time
02 -
- The first time I made this, I cut the carrots into thick coins and they never really softened or absorbed the marinade properly. Thin ribbons or matchsticks make all the difference.
- If you are planning to serve this to guests, make it the night before. The flavors deepen incredibly after 24 hours in the fridge.
03 -
- A vegetable peeler creates those beautiful thin ribbons without any special equipment
- Save your carrot peels and scraps for vegetable stock. Nothing goes to waste.