Marinated Lemon Dill Carrot Salad (Print Version)
Crisp carrots marinated in zesty lemon juice with fragrant fresh dill. A bright, refreshing dish ready in 15 minutes plus chilling.
# 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 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# Directions:
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 sliced scallions to the bowl with the prepared marinade.
03 - Toss everything thoroughly to evenly coat the carrots and scallions in the marinade.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during marinating.
05 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Insider Tips:
01 -
- The marinade transforms ordinary carrots into something extraordinary without any cooking
- You can make it hours ahead and it actually gets better with time
- It works with almost any main dish you are already planning to serve
02 -
- The carrots need that full hour to soften slightly and really absorb the flavors
- Julienned carrots work better than grated ones which can turn mushy and sad
- This salad keeps beautifully for two to three days in the refrigerator
03 -
- Use a vegetable peeler to create long, elegant ribbons instead of julienne for a different look
- Let the salad come to room temperature for about 15 minutes before serving for the brightest flavor