
Shredded carrot salad with a light mustard vinaigrette and fresh herbs.
150 gCarrot
5 gParsley
2 tspLemon Juice
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1 tspDijon mustard
1 tspHoney
Optional
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Prepare the carrots by peeling and coarsely grating them into a bowl.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
Place the grated carrots and chopped parsley in a mixing bowl.
Pour the dressing over the carrots and parsley, then toss well until everything is evenly coated.
Let the salad rest for 5–10 minutes at room temperature, then toss again and serve.