Organic Carrot Salad Recipe
Make Organic Carrot Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
- 2
Prepare herbs and aromatics
Finely chop the parsley and thinly slice the green onions. Measure out the toasted sunflower seeds and optional dried cranberries.
- 3
Combine salad ingredients
Place the shredded carrots in a large mixing bowl. Add chopped parsley, sliced green onions, toasted sunflower seeds, and dried cranberries (if using). Toss lightly to combine and create space for the dressing to coat evenly.
Dressing
- 4
Whisk dressing
In a small bowl or jar, combine the olive oil, fresh lemon juice, apple cider vinegar, honey or maple syrup, Dijon mustard, minced garlic, ground cumin, sea salt, and black pepper. Whisk vigorously (or shake the jar with a lid) until the dressing is emulsified and slightly thickened, about 20–30 seconds.
- 5
Adjust seasonings
Taste the dressing and adjust acidity, sweetness, or salt as needed: add an extra 1/2 teaspoon lemon juice if you prefer brighter acidity, or up to 1/2 teaspoon honey/maple if you prefer sweeter. Stir or shake again after adjusting.
- 6
- 7
Rest and serve
Let the dressed salad sit at room temperature for 10–15 minutes to allow flavors to meld. Give it a final toss just before serving. Taste and add a pinch more salt or pepper to taste. Serve chilled or at room temperature as a side dish or light starter.