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
- 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