Spring Carrot Salad

The perfect springtime side dish, this Spring Carrot Salad is light and refreshing but bursting with flavor. Shredded carrots, thinly sliced red onion, garlic and dill are dressed with a bright and tangy, yet slightly sweet dressing. This salad is fresh and crunchy; the perfect addition to grilled fish or chicken, or a changeup to your usual side salad.

Course salad

Cuisine American

Prep Time 5

Servings

Calories 79kcal

Author Steph

Equipment

mixing bowl

Ingredients

20 oz shredded carrots two 10-oz bags shredded carrots
¼ red onion thinly sliced
1 clove garlic
¼ c fresh dill chopped
2 tbsp honey
2 tbsp olive oil
2 tbsp white vinegar
½ tsp kosher salt or more to taste
½ tsp paprika
½ tsp coriander

Instructions

In a large mixing bowl, prepare the dressing ingredients: add the honey, olive oil, vinegar, salt, paprika, and coriander together and whisk to combine.
Next, add the shredded carrots, thinly sliced red onion, minced garlic, and fresh dill.
Refrigerate for at least 4 hours for the flavors to combine before serving; the longer it sits, the better the flavors combine.

Nutrition