Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots marinated in bright lemon juice with fresh dill for a refreshing side dish.
# 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
# How To Cook:
01 - Whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped dill, Dijon mustard, salt, and pepper in a large mixing bowl until fully emulsified.
02 - Add julienned carrots and thinly sliced scallions to the bowl with the prepared marinade.
03 - Toss vegetables thoroughly to ensure even coating with the marinade mixture.
04 - Cover bowl and refrigerate for minimum 1 hour to allow flavors to develop, tossing once or twice during marinating time.
05 - Taste and adjust seasoning if needed before serving. Serve chilled or at room temperature, optionally garnished with additional fresh dill.
06 - Add toasted sunflower or pumpkin seeds for extra texture before serving, if desired.
# Expert Tips:
01 -
- The carrots transform in the marinade, becoming tender yet still maintaining their satisfying crunch
- It actually tastes better after sitting in the fridge, making it perfect for meal prep or make-ahead gatherings
02 -
- The marinating time is not optional, those carrots need at least an hour to really transform and absorb all those bright flavors
- Using a vegetable peeler to create carrot ribbons instead of matchsticks changes the texture entirely, making it almost delicate
03 -
- Cut your carrots as uniformly as possible so they marinate evenly and each piece has the same texture
- The salad tastes even better on day two, so don't hesitate to make it the night before you plan to serve it