Description
A refreshing Thai Carrot Salad that is vegan and requires no cooking. Perfect as a light side dish.
Ingredients
Scale
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 21/2 teaspoons Dijon mustard
- 1–21/2 teaspoons honey
- 1/41/2 teaspoon sea salt
- 1/41/2 teaspoon black pepper
- 3 medium carrots
- 2 medium apples
- 1 small onion (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
Instructions
- Mix the Dressing: Start by whisking together the olive oil, lemon juice, Dijon mustard, honey, sea salt, and black pepper in a bowl. The aroma should be fresh and zesty. This dressing ties all the flavors together beautifully. Do not skip the whisking part; it ensures everything gets combined well.
- Grate the Carrots: Grate the carrots until you have a bowl full of bright orange strands. You want them to look rich and vibrant. Freshly grated carrots add a sweet crunch that really makes the salad pop. Avoid using pre-grated carrots since they may be a bit dry.
- Chop the Apples: Dice the apples into bite-sized pieces, letting their sweet and tart scent fill the air. This adds a nice contrast in flavor and texture to the salad. Try to slice them quickly to avoid browning; if they do brown, do not worry too much, just toss them in the dressing.
- Add Fresh Herbs: Chop the cilantro and mint, adding them to the grated carrots and chopped apples. The smell should be refreshing and aromatic. Fresh herbs brighten the whole dish. Make sure not to skip this step, as dried herbs just will not bring the same pop of freshness.
- Toss it All Together: Combine everything in a large bowl, drizzling the dressing over the top. Give it a gentle toss until everything’s nicely coated and looking deliciously colorful. This step is essential for flavor; without it, you might end up with bland bites. Be careful not to over-mix and mush everything together.
- Let it Rest: Set the salad aside for about 30 minutes. You should catch a whiff of the dressing melding with the veggies. This waiting time allows the flavors to deepen. Just remember, too long can lead to mushy textures, so keep an eye on it!
- Serve & Enjoy!: When you are ready to serve, give it a final gentle toss and plate it up. It should look fresh, colorful, and inviting. This salad is a great side dish that is light yet satisfying. Just do not let it sit too long after mixing, or it may lose some crunch!
Notes
- Keep in a sealed container in the refrigerator for up to five days. Stir well before serving to prevent apples from browning.
- If the salad turns out too sweet for your liking, a quick splash of lemon juice or vinegar can easily balance it out.
- When preparing the carrots and apples, shredding them in a food processor can save you time and effort, making cleanup easier too.
- If you are concerned about apples browning, mixing the salad well before storing will help limit air exposure and keep it fresh longer.
- For an ideal texture after resting, consider serving it right after mixing or adding some nuts for an extra crunch.
- When you are ready to serve, letting the salad sit for about 30 minutes can develop the flavors, so plan accordingly for optimal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 14g
- Sodium: 209mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg