Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots marinated in zesty lemon and fragrant 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 with the prepared marinade.
03 - Toss everything thoroughly to evenly coat the carrots in the marinade mixture.
04 - Cover and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during marinating time.
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 magic happens in the fridge, leaving you free to handle everything else on your plate
- One batch keeps beautifully for days, actually tasting better on day two
02 -
- Thin, uniform cuts on the carrots make all the difference between a salad that feels elegant and one that feels chunky and awkward
- The hour-long marinade isn't optional, it's what transforms this from dressed raw vegetables into something that feels like a cohesive dish
03 -
- A mandoline or the julienne attachment on a food processor makes quick work of those carrot ribbons
- Room temperature carrots absorb the marinade better than ones straight from the fridge