Spiralized Carrot Salad with Lemon and Dijon
My husband and I are not fans of raw carrots, but add lemon juice and Dijon and it’s a game changer – we LOVE them!!
An easy 5-ingredient carrot salad that is lemony, bright and delicious! You don’t need a spiralizer to make it, you can use pre-shredded carrots or use a potato peeler to cut the carrots into ribbons.
If you do happen to come across really thick carrots, they are perfect for spiralizing (they should be at least 1 -1/2 inches in diameter). You can usually find thick carrots at the farmers market or sold loose in the grocery store. And for those of you who often ask what spiralizer I use, pictured below is the Inspiralizer, the best quality spiralizer if you want to easily spiralize those tougher vegetables like carrots and butternut.
A perfect side dish for chicken, grilled steaks or even fish. If you want to turn this into a main dish for lunch, I think it would be great with grilled chicken and crumbled feta added.
Spiralized Carrot Salad with Lemon and Dijon
Ingredients
- 1 pound carrots, 1.5″ in diameter, peeled
- 2 teaspoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper, to taste
- 1 tablespoon finely chopped shallots
Instructions
- Spiralize the carrots using a spiralizer, cut the spirals into 6 inch lengths. (alternatively you can use pre-shredded carrots).
- In a large work bowl, combine the dijon mustard, lemon juice, olive oil, shallots, salt and pepper. Add the carrots and toss well. Cover and refrigerate until ready to serve.
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Super simple. Yields a bright, fresh, complex taste!
Made this tonight & it was so refreshing good. It was perfect to pair with your chicken drumsticks tomatillo recipe as you suggested. Another winner! Thank you Gina!
I love this with a bit more dijon and a big handful of fresh chopped dill. I add in some chickpeas and sunflower seeds to make it a great lunch!
I liked this carrot salad the day I made it, but I found it tasted even better when I ate some for lunch the next day! I am actually not much of a raw veggie fan, but this salad is now a favorite!
Great,!
Now I know what I’ll be doing with my leftover shredded carrots from your Skinny Peanot Noodles recipe! I think I’ll have this alongside your hummus & avocado toast for lunch this week 🙂
I am eating it right now! This recipe is very tasty. Yum!!! I’ll make it again, that’s for sure!
Thanks!
Glad to hear it Nad!
Ok, I hate raw carrots too SO have you ever tried this recipe with spiraled sweet potatos??? I wonder what kind of recipe you could do with those? I had them on salad once and they are delicious!
EXCELLENT !!
I’ve had this salad 3 days in a row and It is still delicious and crispy
Glad to hear it! 🙂
How is this salad as leftovers? Was going to make it for two nights of a dinner side and was hoping it was still good the next night.
Do you know the calories for just the dressing?
Sorry I don’t have that info off hand
Delicious combination of flavors, and so easy. Definitely will be a staple this spring and summer!
This salad is great! I’m eating it right now and the sweetness of the carrots balances out the tartness of the dressing. Easy to make too!
Yes!
Just made this for dinner and loved it! I left out the dijon, as my husband nor I like it, but the lemon made the salad a perfect springtime dish! Such a great idea…thank you for sharing!
Hi Gina,
I’m looking forward to trying this.
In earlier recipes, I believe you recommended the Paderno Sprializer, but are now link to the Inspiralizer. Could you please comment upon the differences and which you prefer? I’m ready to buy a spiralizer, but only want one:~)! Thanks.
I used to have the Paderno which is great, but when I got the Inspiralizer it was smaller, easier to clean up and it’s now my preference.
This was fabulous! I used shredded carrots. The link to the spiralizer takes you to Amazon which says this product is currently unavailable. Boo! I’m going to wait until they get more in stock. Thank you.
Have found a certain length of time is needed to infuse the flavor in the carrots or would say 20 minutes be enough time to refrigerate?
Sure, 20 minutes is perfect.
Gina, which blade did you use with the Inspiralizer? Those of you looking for a good spiralizer check out the link in Gina’s post. She is using the Inspiralizer. Here is the website: www.inspiralized.com. It cost $49.95 and worth the price:)
The spaghetti blade.
Perfect timing! I have a bag of carrots about to go off and I was wondering what to do with them. This is perfect for dinner with my friend tomorrow. Healthy food night. Wish us luck.
This salad must be a beta-carotene bomb! It may be also attractive way to serve carrots to the kids. How about sprinkling the salad with chopped parsley (for color contrast and vitamin C of course)?
What a perfect summer salad! I love it!
I have been wanting a spiralizer. Unsure of which type to get. Any suggestions?
In the post, Gina recommends the Inspiralizer and includes a link to view/purchase on Amazon. I use the Inspiralizer also, and it’s wonderfully easy to use and not expensive. You’ll find yourself using it all the time!
where did you get your spiralizer..what brand is it?
Paderno
My husband loves zucchini noodles too, against all odds! I like mine with the skin on, but I’ve found that if you peel the zucchini, it makes it REALLY seem like real noodles!
I’ll have to try that!