Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lemony carrot salad with mustard seeds and feta on healthyseasonalrecipes.com

Shredded Carrot Salad with Lemon and Feta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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
FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.