This summer carrot salad has the perfect zing to get you out of a salad rut!Jump to Recipe
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Let’s squeeze in one more salad before we call summer quits. I don’t know about you, but after a summer of barely turning on the oven, I’m running low on no-cook meals.
If you’re tired of lettuce-based salads, I’m with you. Especially when you just need a quick side to make sure there are vegetables to go on your plate.
After seriously overbuying carrots at the market, I started experimenting with carrot salads. Something quick and simple to toss together with ingredients I already have, and definitely no cooking involved.
Summer carrot salad is the result!
This summer carrot salad has the zing you want to do more than count as healthy – it tastes fantastic! Plus, it’s crazy easy to make. All you do is grate carrots, chop herbs, and stir together the dressing!
If you have a food processor, you can seriously toss this together in five minutes. Which in my book makes it the perfect last-minute side or potluck dish!
The secret to its bright flavor is lime juice. You can sub lemon juice if that’s all you have, but I like the extra pop from limes!
It tastes best if it can sit in the fridge for 30 minutes and marinate before serving. But it’s still delicious right after mixing, so do what works.
Summer Carrot Salad
- 1 ½ lbs carrots
- 2 Tbsp chives fresh
- 2 Tbsp parsley fresh
- 3 Tbsp olive oil
- 3 Tbsp lemon juice
- 3 tsp honey
- 1 ½ tsp Dijon mustard
- ½ tsp cumin
- ¼ tsp salt plus more to taste
- If necessary, peel the carrots. If not, grate the carrots with a box grater or food processor.
- Finely chop the chives and parsley. Put the carrots, parsley and chives in a large mixing bowl.
- Whisk together all remaining ingredients and pour over the carrots. Stir everything together!
- For the best version of summer carrot salad, chill for at least 20 minutes.