This shredded carrot salad does not disappoint. It has dill, parsley and crumbled feta cheese and it is tossed with lemony dressing. I also added in whole mustard seeds to for an unexpected twist.

Carrot Salad with Feta in a serving plate

Why We Love This Recipe For Lemony Carrot Salad with Mustard Seeds and Feta

It’s hard for me to describe how yummy this carrot salad with feta is. It’s just as good as my Ginger Carrot Radish Salad, which is saying a lot. We’ve already made it for dinner twice mid-week. It is really easy to whip together even if you’re crunched for time, especially if you have a food processor for the grating.

Grated carrots are tossed together with feta and fresh herbs like dill and parsley, then drizzled with a mustardy, peppery and lemony dressing that’ll keep you coming back for more.

It’s a recipe that can easily be doubled, which makes it the perfect side dish served alongside grilled meat. We had it with grilled lamb kofta kebabs and everyone loved it.

When I’ve made carrots in the past for people, I’ve made these Moroccan Carrots. They’re definitely also worth a try.

Carrot Salad with Lemon in a serving plate

Key Ingredients For This Recipe

Carrots

Look for bright orange and fresh carrots. Fresh carrots from the farmers market will definitely have the most flavor and taste the best, but any carrots will do. If you’re feeling crazy you can even use rainbow carrots.

Lemon

Lemon juice makes this dish pop and adds brightness and the perfect amount of acidity.

Mustard seeds

Dry whole mustard seeds can be found in the spice aisle. If you can’t find them, you can just use whole seed Dijon mustard instead of regular Dijon.

Feta

The creaminess and slight tanginess of feta makes it the perfect addition to this salad. I’d recommend buying a block of feta rather than pre-crumbled. It’ll taste way fresher that way. You could also use goat cheese if you can’t find good feta.

Herbs

For herbs in this recipe I used chopped curly parsley and fresh dill. The fresher the better. You want the herbs you use to be bright green and without imperfections. If you can’t find curly parsley you can use flat leaf parsley instead.

Additional Ingredients

  • ½ clove garlic, minced
  • ¼ teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons best quality extra-virgin olive oil

Step-By-Step Instructions to Make This Shredded Carrot Salad

Step 1: Make salad dressing

Mash together the garlic and salt in a mortar and pestle. Toast mustard seeds in a small dry skillet over medium-low heat, swirling the pan occasionally until the seeds are fragrant and start to brown and crackle, 3 to 5 minutes. Transfer the seeds to the mortar and pestle (don’t mash) and stir in lemon juice, Dijon and honey with a whisk or fork. Add olive oil and whisk or stir to combine.

Step 2: Dress shredded carrots

Combine the carrots, parsley and dill in a large bowl. Drizzle with the dressing and toss to combine. Transfer the shredded carrot salad to a platter or serving dish and serve sprinkled with feta.

FAQs and Expert Tips

How to make this ahead:

Shred the carrots and make the dressing a few hours or the day before and store separately in airtight containers in the fridge until ready to assemble.

How to store this shreeded carrot salad:

If you have leftovers, store in an airtight container in the fridge for 2 to 3 days. However, since it’ll most likely be dressed, I’d recommend eating it as soon as possible so it doesn’t get too soggy.

The easiest way to shred carrots:

You can either use a food processor with a grater attachment for a super quick process, or you can grate them by hand using the large holes of a box grater.

Additional Carrot Side Dishes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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lemony carrot salad with mustard seeds and feta on healthyseasonalrecipes.com

Shredded Carrot Salad with Lemon and Feta


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4 from 1 review

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 5 cups, about 8 servings 1x

Description

Shredded carrot salad with dill, feta and whole mustard seeds with lemon dressing.


Ingredients

Units Scale
  • 1/2 clove garlic, minced
  • 1/4 teaspoon salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons best quality extra-virgin olive oil
  • 4 cups shredded peeled carrots
  • 1 cup roughly chopped parsley, preferably curley
  • 1/4 cup chopped fresh dill
  • 1/2 cup crumbled feta cheese

Instructions

  1. Mash garlic and salt in a mortar and pestle. Toast mustard seeds in a small dry skillet over medium-low heat, swirling the pan occasionally, until the seeds are fragrant and start to brown and crackle, 3 to 5 minutes. Transfer the seeds to the mortar and pestle (don’t mash) and stir in lemon juice, Dijon and honey with a whisk or fork. Add olive oil and whisk or stir to combine.
  2. Combine carrots, parsley and dill in a large bowl. Drizzle with the dressing. Toss to combine. Transfer to a platter or serving dish and serve sprinkled with feta.

Notes

How to shred carrots:

You can either use a food processor with a grater attachment for a super quick process, or you can grate them by hand using the large holes of a box grater.

  • Prep Time: 20 minutes
  • Category: Side dish
  • Method: No cook
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 96
  • Sugar: 4 g
  • Sodium: 224 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 3 g

Discolsure: I received a free Flash Bag but was not compensated for thei post in any other way. All opinions expressed here are my own.