How long does a carrot salad keep?

After dressing and prepping the carrot salad, you can store it in an airtight container in the fridge for up to 4 days. Carrots are very hearty, so they hold up well in a salad like this.

How do you julienne a carrot?

There are a number of ways to julienne or cut your carrots for this salad. For the easiest method, use a vegetable peeler to thinly peel the carrot into ribbons. If you want the carrots slightly thicker, you can also use a julienne peeler or a mandoline with a julienne attachment to shred everything quickly. Lastly, you can also use a regular knife. This will take longer, but start with a thick carrot and slice at a bias. Thinly slice the coins into julienne cuts. You can see a demonstration here .

What are the best ways to add more protein to this meal?

Try pairing this salad with some tofu “feta”. I have a homemade option of this available here .

Marinated Lemon Dill Carrot Salad

Description

This carrot salad is marinated in a creamy lemon dill dressing to give your veggies a fresh flavor boost. Easy to meal prep for the week so you always have veggies on hand.

Ingredients

Scale

Kosher salt

Crispy Chickpeas

1, 15 oz can chickpeas, drained and rinsed
3 tbsp nutritional yeast
1 1/2 tbsp avocado oil

Lemon Dill Dressing

2 tbsp avocado oil or olive oil
4 cloves garlic
1 tbsp capers, drained and pat dry
1 tsp dijon mustard
1-2 tsp agave syrup
1 tbsp white wine vinegar
Juice and zest of 1 lemon
1/4 cup parsley leaves
2 tbsp fresh dill

Carrot Salad

1 lb carrots, scrubbed well
1/2 medium red onion, thinly sliced
Juice of 1 lemon
1/4 cup parsley leaves, roughly chopped
3 tbsp fresh dill

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Instructions

Prep the chickpeas: Preheat the oven to 425F and line a baking tray with parchment paper. Pat your chickpeas dry with a clean kitchen towel, then transfer to a large bowl. Use a fork or potato masher to lightly mash the chickpeas. Add the nutritional yeast and oil, then toss together to combine. Spread the chickpea mixture out on the baking tray, then bake in the oven for 20 minutes. Use a spoon to give the chickpeas a toss. Bake again for 10 minutes, stirring again half way. Sprinkle with a pinch of salt then allow to cool completely.
Prep the veggies: Add the sliced onion to a mixing bowl and cover with cold water for 5 minutes. Drain well and pat dry with a clean kitchen towel. Use your preferred tool for shredding your carrots (options include a julienne peeler, regular vegetable peeler, or a mandoline with a julienne attachment), then shred the carrots into the bowl. Add the lemon juice and a generous sprinkle of salt overtop, then toss to combine. Allow to sit for 15 minutes to draw out excess liquid from the carrots. Discard that extra liquid then add the minced parsley and dill to the bowl.
Make the dressing: Heat the oil in a small saucepan over medium low heat. Add the garlic and capers, stirring occasionally until the garlic is golden in color, about 4-5 minutes. Remove the pan from heat and allow to cool for a few minutes before transferring the mixture including the oil to a blender cup. Add the mustard, lemon zest and juice, white wine vinegar, agave syrup, and a pinch of salt. Blend on high until smooth and emulsified. Add the dill and parsley, then blend again until finely minced and incorporated into the dressing. Taste and adjust salt as desired.
Marinate the carrot salad: Pour half the dressing over the carrots, then toss the ingredients together, adding more dressing as needed until the salad is well coated.
Assemble: Add a serving of your favorite grain to a bowl. Top with a generous portion of the carrot salad and the crispy chickpeas. If you have leftover dressing, feel free to drizzle more on top and enjoy!

Notes

Soak your sliced red onions in cold water for 5 minutes to reduce their astringent, sharp flavor.

Sprinkle salt on your shredded carrots and allow to sit for 15 minutes to draw out excess moisture. Discard that liquid and you’ll be left with carrots that will better absorb the flavors of the dressing and maintain their crunch.

If you don’t want to cook, just slightly modify the dressing. You can use 1-2 cloves of grated garlic instead of cooking the garlic. Cooking the garlic and capers just brings out different flavors and tones down some of their sharpness, so it’s totally okay if you want to skip this part.