Shred carrots using small or large holes of your grater, according to preference. Sprinkle shredded carrots with a pinch of sugar, salt and pepper.
Whisk lemon juice, olive oil, Dijon and honey, if using, in a small bowl until well-blended.
Pour some of the dressing on top of carrots. The idea is not to overdress the salad but to coat carrots so they are glistening. You may have some dressing leftover.
This salad is best after it had at least an hour for the flavours to meld in the fridge. Toss it again right before serving and adjust the seasoning as needed with more salt, sugar and pepper.
Serve as is or toss in additional ingredients, such as parsley, dried fruit, seeds and nuts.
Ingredients
Directions
Shred carrots using small or large holes of your grater, according to preference. Sprinkle shredded carrots with a pinch of sugar, salt and pepper.
Whisk lemon juice, olive oil, Dijon and honey, if using, in a small bowl until well-blended.
Pour some of the dressing on top of carrots. The idea is not to overdress the salad but to coat carrots so they are glistening. You may have some dressing leftover.
This salad is best after it had at least an hour for the flavours to meld in the fridge. Toss it again right before serving and adjust the seasoning as needed with more salt, sugar and pepper.
Serve as is or toss in additional ingredients, such as parsley, dried fruit, seeds and nuts.
