Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots meet zesty lemon and fresh dill in this bright marinated salad. Perfect for spring and summer meals.
# What You'll 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 thoroughly combined.
02 - Add the julienned carrots and sliced scallions to the bowl with the prepared marinade.
03 - Toss everything thoroughly to ensure the carrots are evenly coated in the marinade mixture.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating period.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Advice:
01 -
- The marinade works like magic softening raw carrots just enough while keeping their satisfying crunch
- It actually tastes better after sitting in the fridge making it perfect for meal prep or last minute guests
02 -
- The longer it marinates the better the texture becomes but after 24 hours the carrots start losing their crunch
- Room temperature service lets the flavors shine while chilled keeps it extra refreshing on hot days
03 -
- A mandoline creates perfectly uniform slices but a sharp knife and steady hand work just fine
- Massage the carrots with a pinch of salt before adding the dressing to help them release moisture