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.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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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Shredded 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 love buying fresh veggies and fruits! I also make sure to pick up some all-natural chocolate coconut almond butter 🙂
I love our market; started going with my grandmother in high school. We always circled at least once to see all there was and then chose our goodies. Honestly, I have no one favorite thing to buy there. I love anything fresh. Italian parsley to make tabouleh might be high on the favorites list. or seasonal fresh fruit. Apricots are wonderful.
I love getting strawberries and mushrooms at the farmers market!
I love just buying new foods to try out and experiment with.
Organic apricots are my top pick at the Farmer’s market which are, unfortunately, available for only a month or so. But…the artisan goat’s milk soap is available year round, and is so lovely.
A good pick at the Farmer’s market is always that mix of aroma and quiet energy that is free and abundant!
I love to buy flowers and reasonably priced veggies.
Fruit, veggies, flowers, & tamales!
I love to get fresh strawberries and blueberries! I live in Maine so blueberries are a must here 🙂
I love to buy Tomatoes & Corn! Your Carrot salad looks yummy…thanks for sharing it
Peas, butter beans, tomatoes, squash, okra, watermelons, corn, and local honey.
Fresh corn on the Cobb & watermelon-yummy! That bag is soooo cute! It would be cute with all my homemade pizza on the grill pictures.
I buy tomatoes,squash,cucumbers, cantaloupes,watermelons,field peas
Your lemony carrot salad with mustard seeds and feta looks amazing Katie. I can’t wait to make your recipe!!
Love the salad recipe! I’m a huge Feta fan…so this makes it even better! Can’t wait to try it.
I purchase fresh fruits and veggies at our local farmer’s market and we always have lunch there on site at a place that serves fresh meat, veggies, and fruits! Love it!
We are lucky to have a farm market that stays open all year. I shop there every week for veggies and fruits, along with bulk goods and cheese and dairy items from the amish. It’s a fantastic setup for me. I go there, then to the butcher, and avoid the grocery store with their cans and boxes.