Description
A refreshing and nutrient-packed French carrot salad with honey mustard dressing.
Ingredients
Scale
- 2 (15-ounce) cans great northern beans, drained and rinsed (about 850g)
- 4 cups julienned carrots (about 600g)
- 1 cup raisins (about 150g)
- 1/2 cup sunflower seeds (about 75g)
- 6 green onions, cut into 1-inch strips
- 3 tablespoons fresh parsley, chopped (about 10g)
- 1/4 cup + 1 tablespoon olive oil, separated (about 65mL)
- 1 tablespoon fresh lemon juice (about 15mL)
- 1.51/2 teaspoons salt, separated
- 1/21/2 teaspoon freshly ground pepper
- 1/81/2 teaspoon paprika
- Pinch cayenne pepper
- 1 tablespoon dijon mustard (about 15g)
- 1/2 tablespoon honey (about 7.5g)
- 1/2 tablespoon white vinegar (about 7.5mL)
- 1/2 tablespoon red wine vinegar (about 7.5mL)
- 2 cloves garlic, peeled and minced
Instructions
- Shred Carrots: Start by shredding the carrots into thin ribbons using a mandoline or a sharp knife. You want them to be delicate and look almost like confetti. A fresh carrot aroma will fill the air as you slice through them. Just be careful not to cut yourself; it is easy to get a bit too enthusiastic with the knife!
- Mix Honey Mustard Dressings: Whisk together the honey, dijon mustard, both vinegars, garlic, and 1/4 cup of olive oil in a bowl until creamy and smooth. You will want a tangy and sweet scent wafting up as you mix. Taste the dressing to see if it needs a pinch of salt or pepper, as well as an adjustment with the remaining salt. Do not be shy with the honey; too much mustard can overpower the dressing.
- Toss Carrots with Dressing: After whipping up that dressing, toss your carrot ribbons in it along with the green onions, raisins, and drained and rinsed beans. Watch them get beautifully coated; the vibrant orange will shine. Remember to do this right before serving to keep that crunch! If you dress it too early, the salad could turn into mush.
- Garnish & Serve: Top your salad with sunflower seeds and fresh parsley for added texture. The colors should pop and look inviting on the plate. Serve it up right away for the best flavor and freshness! Avoid letting it sit too long; soggy salads are not enjoyable for anyone.
Notes
- Storage Tips: Store this carrot salad in an airtight container in the refrigerator for up to 7 days.
- Expert Tips: If the dressing tastes too salty, a dash of olive oil or vinegar can help you adjust the flavor to your liking.
- When preparing the salad ahead of time, it is best to add the dressing right before serving to keep everything crunchy.
- If the beans are not soaking up the flavors, giving them more time to infuse before mixing can enhance their taste.
- For added zest, consider mixing in some chili flakes or hot sauce to kick up the spice level according to your taste.
- For a more robust flavor, letting the beans sit in the dressing for about 30 minutes before serving might improve their taste.
- Reheating Instructions: Not applicable for this salad, as it is served cold and fresh.
- Serving Suggestions: Serve as a side dish with grilled chicken. Add to wraps or sandwiches for extra crunch. Pair with a light vinaigrette to enhance flavor.
- Recipe Variations: Add diced apples for a fruity twist. Incorporate different nuts for extra crunch. Use different beans like chickpeas for variety.
- Ingredient Notes: Choose fresh, firm carrots for the best flavor. For an alternative, thinly sliced red onions can be used instead of green onions. Quality indicators for beans include checking for any off smells and ensuring they are whole and undamaged.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 29g
- Sodium: null
- Fat: 19g
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 60g
- Fiber: 24g
- Protein: 15g
- Cholesterol: null