Marinated Lemon Dill Carrot Salad (Print)
Crisp carrots marinated in zesty lemon and fragrant dill for a bright, refreshing side.
# 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:
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 with the prepared marinade.
03 - Toss everything thoroughly 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 during marinating.
05 - Taste and adjust seasoning if necessary before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Advice:
01 -
- The carrots transform from crunchy to tender while keeping their satisfying snap
- Makes ahead beautifully so you're not scrambling when guests arrive
02 -
- The carrots need that full hour to soften slightly and really absorb the bright flavors
- Don't skip tossing halfway through the marinating time or the top pieces will dry out
03 -
- A mandoline makes quick work of the julienne cuts but a sharp knife and patience work just fine
- Let the salad sit at room temperature for 15 minutes before serving to wake up all the flavors