Description

This refreshing Spring Carrot Salad combines shredded carrots, red onion, garlic, and fresh dill with a tangy and slightly sweet dressing made from honey, olive oil, white vinegar, and aromatic spices. Perfect for a light, flavorful side dish, it requires minimal prep and benefits from refrigeration to deepen the flavors.

Ingredients

Salad Ingredients

20 oz shredded carrots (two 10-oz bags shredded carrots)
¼ red onion, thinly sliced
1 clove garlic, minced
¼ cup fresh dill, chopped

Dressing Ingredients

2 tablespoons honey
2 tablespoons olive oil
2 tablespoons white vinegar
½ teaspoon kosher salt (or more to taste)
½ teaspoon paprika
½ teaspoon coriander

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Instructions

Prepare the Dressing: In a large mixing bowl, combine the honey, olive oil, white vinegar, kosher salt, paprika, and coriander. Whisk thoroughly until all ingredients are well incorporated, creating a smooth and flavorful dressing.
Mix the Salad: Add the shredded carrots, thinly sliced red onion, minced garlic, and chopped fresh dill into the bowl with the dressing. Toss everything together gently to ensure the vegetables are evenly coated with the dressing.
Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours. This resting period allows the flavors to meld and intensify. For best results, let it sit longer if possible before serving.

Notes

For a sharper onion flavor, soak the sliced red onions in cold water for 10 minutes, then drain before adding.
You can substitute honey with maple syrup for a vegan option.
Add toasted nuts or seeds for extra texture and crunch.
This salad can be prepared a day ahead for enhanced flavor.
Adjust salt and spices according to taste preferences.