Carrot Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
35%
Carrot Salad
13 min.
8
112kcal

Suggestions


Looking for a vibrant and refreshing side dish that’s not only delicious but also packed with nutrients? Look no further than this delightful Carrot Salad! Perfect for any occasion, this salad is a fantastic way to incorporate more vegetables into your diet while enjoying a burst of flavor. With its bright orange shredded carrots, crunchy toasted almonds, and zesty dressing, this salad is sure to impress your family and friends.

What makes this Carrot Salad truly special is its versatility. Whether you’re serving it as a starter, a side dish, or a light snack, it fits seamlessly into any meal. Plus, it’s vegetarian, vegan, gluten-free, and dairy-free, making it an excellent choice for those with dietary restrictions. The combination of fresh ingredients, including sweet onions and fragrant flat-leaf parsley, creates a harmonious blend of flavors that will tantalize your taste buds.

In just 13 minutes, you can whip up this colorful dish that not only looks appealing but also offers a satisfying crunch with every bite. The toasted almonds add a delightful nuttiness, while the zesty lemon dressing ties everything together beautifully. So, gather your ingredients and get ready to enjoy a healthy, delicious, and visually stunning Carrot Salad that everyone will love!

Ingredients

  • ounces almonds sliced
  • 20 oz carrots shredded
  • teaspoon dijon mustard 
  • 0.5 cup flat-leaf parsley chopped
  •  garlic clove minced
  • 0.3 cup juice of lemon 
  •  lemon zest 
  • 0.5 cup olive oil 
  • servings salt and pepper 
  •  onion sweet finely chopped (such as Vidalia)

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Whisk together lemon juice and zest, mustard, garlic, salt and pepper.
  2. Drizzle in olive oil, whisking constantly. Set aside.
  3. Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.
  4. I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing.
  5. Sprinkle almonds over top just before serving.

Nutrition Facts

Calories112kcal
Protein9.03%
Fat49.12%
Carbs41.85%

Properties

Glycemic Index
18.85
Glycemic Load
2.39
Inflammation Score
-10
Nutrition Score
14.034348011017%

Flavonoids

Cyanidin
0.17mg
Catechin
0.09mg
Epigallocatechin
0.18mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.39mg
Hesperetin
1.1mg
Naringenin
0.14mg
Apigenin
8.09mg
Luteolin
0.14mg
Isorhamnetin
0.19mg
Kaempferol
0.73mg
Myricetin
1.06mg
Quercetin
6.23mg

Nutrients percent of daily need

Calories:111.52kcal
5.58%
Fat:6.51g
10.02%
Saturated Fat:0.67g
4.22%
Carbohydrates:12.49g
4.16%
Net Carbohydrates:8.98g
3.27%
Sugar:6.01g
6.68%
Cholesterol:0mg
0%
Sodium:255.29mg
11.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.69g
5.38%
Vitamin A:12157.87IU
243.16%
Vitamin K:72.62µg
69.16%
Vitamin C:15.19mg
18.42%
Vitamin E:2.72mg
18.15%
Manganese:0.31mg
15.55%
Fiber:3.5g
14.01%
Potassium:360.32mg
10.29%
Vitamin B6:0.17mg
8.73%
Magnesium:34.21mg
8.55%
Folate:33.48µg
8.37%
Vitamin B2:0.14mg
8.02%
Phosphorus:74.19mg
7.42%
Copper:0.14mg
6.86%
Calcium:58.59mg
5.86%
Vitamin B1:0.09mg
5.71%
Vitamin B3:1.07mg
5.37%
Iron:0.86mg
4.78%
Zinc:0.5mg
3.33%
Vitamin B5:0.3mg
2.99%
Selenium:0.85µg
1.22%
Source:My Recipes