Marinated Lemon Dill Carrot Salad (Print Version)
Crisp carrots meet zesty lemon and fresh dill in this bright marinated side dish.
# What You'll 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
# How-To Steps:
01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper until thoroughly combined and emulsified.
02 - Add the julienned carrots and sliced scallions to the bowl with the prepared marinade.
03 - Toss everything thoroughly to ensure all vegetables are evenly coated in the marinade mixture.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop, tossing once or twice during the marinating process.
05 - Taste the salad and adjust salt or pepper if necessary before serving.
06 - Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Expert Tips:
01 -
- The lemon and dill combination transforms ordinary carrots into something restaurant-worthy
- It gets better as it sits, making it perfect for meal prep or make-ahead gatherings
02 -
- The carrots really do need that full hour to transform from raw vegetables into something that tastes marinated and thoughtful
- Use a vegetable peeler to create long, elegant ribbons if you do not have a mandoline or knife skills for julienne
03 -
- Cut your carrots as uniformly as possible so they marinate at the same rate
- Save the carrot peels for vegetable broth, nothing goes to waste