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Raw Carrot Salad with Dill and Lemon in a bowl next to two carrots.

Raw Carrot Salad with Dill and Lemon

A crunchy raw shredded carrot salad perfectly seasoned with a lemon vinaigrette and fresh dill.
5 from 3 votes
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Course: salads
Cuisine: Nordic, Scandinavian
Keyword: easy shredded carrot salad recipe, raw carrot salad recipe
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 152kcal
Author: Kristi

Ingredients

  • 1 small shallot minced
  • 2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh dill
  • Coarse salt and freshly ground pepper
  • 1 pound carrots peeled and shredded

Instructions

  • Whisk shallot, mustard, lemon juice and honey together in a small bowl. Slowly whisk in olive oil. Whisk in dill and season with salt and pepper to taste.
  • Toss the carrots in the vinaigrette and season again with salt and pepper to taste. Serve immediately or cover and transfer to the refrigerator until ready to serve.

Notes

While the large holes on a box grater or your food processor will do the job of shredding carrots just fine, a julienne peeler makes really pretty shredded carrots.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 108mg | Potassium: 394mg | Fiber: 3g | Sugar: 7g | Vitamin A: 18962IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg