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lemony carrot salad with mustard seeds and feta on

Shredded Carrot Salad with Lemon and Feta

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


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


  • ½ clove garlic, minced
  • ¼ 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
  • ¼ cup chopped fresh dill
  • ½ cup crumbled feta cheese


  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.


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


  • 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

Keywords: Carrot salad,raw carrot slaw

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