Carrot Salad Recipe without Mayonnaise
Crunchy, sweet and zippy, this non-mayo Colorful Carrot Salad Recipe will be your new favorite Easter side dish and all year round!
Servings 4 servings
Calories 215kcal
Ingredients
- 6 whole carrots get the colorful ones!
- 1/2 cup slivered almonds
- 3 scallions finely sliced, green and white parts
- 1/4 cup parsley fresh, chopped
for the dressing-
- 1 teaspoon dijon mustard
- 4 tablespoons apple cider vinegar
- 2 teaspoons maple syrup or granulated sugar or even honey
- 1/4 cup extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Heat a small dry pan (no oil) over medium heat. Add the slivered almonds in a single layer.
- Swirl the pan every 15–30 seconds to prevent burning. Watch for color change – they will turn a light golden brown and smell fragrant in 3–5 minutes.
- Remove and transfer to a plate to cool completely.
- Peel and finely slice carrots, using a mandoline slicer. Place into a large bowl.
- Add in cooled toasted almonds, sliced scallions, and chopped parsley. Set aside.
- In a small bowl, whisk together dijon mustard, vinegar, sugar, oil, salt, and black pepper.
- Pour over salad ingredients and toss to coat. Serve immediately or store in the refrigerator for up to 3 hours*.
Notes
*If you'd like to make this in advance and store chilled for longer than 3 hours, omit the almonds and then toss once ready to serve.
Nutrition
Calories: 215kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Sodium: 19mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg
