Easy Carrot Salad Recipe

Carrot salad on a white serving platter.

This easy carrot salad recipe comes together in 15 minutes with a fresh lemon ginger dressing. A simple, healthy side dish perfect for any meal or potluck.

Course Salad

Cuisine American

Prep Time 15

Chilling time 2

Total Time 2 15

Servings servings

Calories 107kcal

Author Maria Vannelli (retired RD)

Ingredients

5-6 medium carrots approx 3½ cups (shredded)
1 cup Italian flat-leaf parsley finely chopped

Dressing

¼ cup olive oil extra virgin
3 tablespoons lemon juice freshly squeezed
1 clove garlic medium, minced or pressed
¼ teaspoon ginger fresh, grated
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste

Instructions

Toss together the shredded carrots and minced parsley in a large mixing bowl,
In a small mixing bowl, whisk together all of the ingredients for the dressing until they form an emulsion.
Combine the salad dressing with the grated carrots and the chopped parsley.
Mix everything together until evenly coated. Refrigerate for a few hours for optimal results.
Serve chilled.

Video

Notes

Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.

Make this simple salad at least two hours before serving for the best-tasting carrot salad. This short period of time allows the salt to draw out some of the moisture from the carrots, creating a flavorful dressing.
Fresh Italian flat-leaf parsley adds both color and flavor to this lovely salad. If you can, avoid using curly-leaf parsley or dry parsley. In a pinch, frozen parsley can be used.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition