Shredded Carrot Salad with Lemon and Feta
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.
Table of contents
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.
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
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.
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.
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
- Two recipes for simple and delicious Roasted Baby Carrots and Roasted Carrots.
- If you’re as maple-obsessed as me you have to try these Maple Glazed Carrots.
- Grilled Carrots are the best type of cooked carrots when it is too hot to cook indoors.
- Make this Mashed Carrots and Parsnips instead of your usual potato mash!
- These Ginger Pickled Carrots are goon on absolutely everything.
- These Hot Moroccan Carrots are my spicy play on the regular Moroccan carrots.
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
PrintShredded Carrot Salad with Lemon and Feta
- 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
- 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
- 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.
- 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.
I like to buy peppers, tomatoes, cucumbers and mushrooms.
The carrot feta salad would be delicious with some green lentils – my newst go to obsession food – warm or cold!
Can’t wait to make this salad from my CSA carrots all summer long 🙂 Because I get a CSA share, I frequent farmers markets less but still love to shop for whatever catches my eye from local flowers to local honey. And what a fun giveaway – never have heard of Flashbags -these would be great gifts!
This salad looks so yummy! I love carrot salads. I make a similar one called “korean carrot salad”. I rarely go to farmers markets, but I am planting carrots in my garden this year 🙂
Oh wow, the salad looks great. We live on a tiny island and have to drive to Houston to go to the Farmers Market. It takes about 4 hours to get there because we have to take a boat off the island, so we only make it once or twice a year. We grow our own food and visit whole food often . Your recipes look as amazing as they taste
I love it when I can buy small amounts of items sold by the ounce. Carrots, beets, squash, peppers, eggplant.
What do I like to buy at your local farmers’ market?
Zucchini…Store-bought pales in comparison.
Also…cucumbers for pickling…and homemade concoctions, like…pickles 🙂
…oh and fresh green beans…so fresh and delicious that they’re delicious RAW…
…OH OH and cannot forget about TOMATOES (if I already ate the ones in my garden!)
I love this stream of consciousness. Ha ha. I agree with all!
Wow, I never thought to pair feta with carrots but it makes total sense! What a great idea, will have to try this for my next carrot salad. Plus, salad month? Fabulous!
Thank you Louisa. The salad month thing, I know right? I was thinking about it for June, and then I got an email from a PR person with a pitch telling me that May was National Salad Month. I had no idea there was such a thing. Not that I should be surprised though. Tomorrow is national hummus day and national chocolate chip cookie day. Lol!
What a gorgeous looking salad! You’ve done it again, Katie! Carrots have been in my CSA box the last three times, and despite my best intentions, they simply get roasted and thrown into salads as an afterthought. I’m def pinning this to try next time!
We have had the hardest time keeping up with the carrots this year from our CSA. This recipe is helping us make a dent finally. Thank you for pinning.
I buy as much as possible from my local farmer’s market – eggs, organic fruits and vegetables, fresh loaves of bread. Even cold pressed juice.
Mmm cold pressed juice sounds delicious right now.
This looks great! I have been loving the rhubarb from the farmer’s market recently : )
Rhubarb is on my list for this month too Barbara!
As a gluten free vegetarian this salad is everything I love. From our local farmers market I love buying fresh organic locally grown greens like collard, kale, and beet. I usually search around until I can find beets with the greens still attached but sometimes I can only find one or the other. I also enjoy local honey. Cant wait for our famers market to start back up this month. I live in a small town and it only lasts about 6 weeks:(
Hi Jennie, This recipe is so you isn’t it? I have a feeling you would like salad month 🙂 I go crazy for the greens too!
Hi Katie,
This dish looks super healthy n yummy. Thanks for sharing.
Devi
Thank you so much Devi. Glad you came by for a visit.
I love to buy prepared food at the farmers’ market – salads, cookies, burgers, but most of all tamales!
My girls love the prepared foods too. They like to circle through first to see what is there, then decide.
I am not sure which is better, the photography or the salad itself…they both look amazing, Katie.
Thank you so much Angie. I appreciate the compliment.