Marinated Lemon Dill Carrot Salad (Printable)

Crisp carrots meet zesty lemon and fresh dill in this bright, marinated salad perfect for spring and summer meals.

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced

→ Marinade

03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Whisk together lemon juice, olive oil, honey or maple syrup, garlic, dill, Dijon mustard, salt, and pepper in a large mixing bowl until well combined.
02 - Add the julienned carrots and sliced scallions to the bowl with the marinade.
03 - Toss everything thoroughly to ensure the carrots are evenly coated in the marinade.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating time.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.

# Expert Tips:

01 -
  • The carrots soften just enough while staying satisfyingly crunchy, creating texture that keeps you coming back for another bite
  • It actually improves as it sits, making it perfect for meal prep or making ahead when entertaining
  • Bright lemon and fresh dill wake up even the heaviest main dishes without overwhelming your palate
02 -
  • Do not skip the marinating time, as the carrots need at least an hour to soften and truly absorb all those bright flavors
  • Use a vegetable peeler to create long ribbons instead of a knife for more elegant texture and better marination
  • toss the salad halfway through the chilling time to ensure everything gets even exposure to the dressing
03 -
  • Use a mandoline if you have one for perfectly uniform ribbons that look restaurant quality
  • Let the salad come to room temperature for about 15 minutes before serving if it has been chilling longer than a few hours
  • The dressing is also fantastic as a base for other vegetable slaws or as a light sauce for grilled vegetables

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