Spring Carrot Salad

SO many people do not like carrots in cooked form.  Raw is fine with them, but cooked no way.  Now others don’t care for the sweet and sour types of dressings with raisins.  Here’s a fresh idea on a low calorie dish that will help others eat their veggies. 

Spring Carrot Salad

  • 8 carrots peeled and shredded
  • 1 shallot diced small
  • 2 Tablespoons chopped fresh flat leaf parsley



  • 1/4 cup olive oil
  • 2 Tablespoons Basalmic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Using the regular sized carrots, wash and peel them.  Grate the carrots on the large holes of the grater.  Place in a bowl large enough to hold all ingredients.  Dice the shallot.  Add the chopped parsley.

To make the dressing, use a small bowl.  Add all the ingredients.  Use a whisk to emulsify the dressing.  Add to the salad and toss. 

Feel free to add other vegetables.  You can make this ahead of time to allow the flavors to take over.  It’s really good.

2 thoughts on “Spring Carrot Salad

    1. Thank you Rufus. Like your blog. The best Maccaroon I’ve had comes from Ambrosia, a sweet little bakery in Barrington, IL. They’re light, flavorful and so good you have to limit yourself to one or two at most.


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