If you love carrots then you will love this recipe! The dill honey yogurt dressing makes this carrot salad extraordinary and an excellent side dish for your next lunch or dinner.
This carrot salad recipe is easy to prepare and a great way to add plenty of veggies to your diet. With a secret ingredient, no other old carrot salad has, it’s an excellent salad for your next BBQ or potluck. Everybody will love it!
If you want to bring two different salads to a potluck, may I suggest you bring this Creamy Cucumber Salad. The two salads go so so well together and have similar dressing ingredients so you use all your dill and yogurt/sour cream.
Ingredients and Substitutions
Carrots – use regular unpeeled carrots sold in bulk to save on budget or buy the ready-peeled bagged ones to save on time. You can use different colored carrots but regular orange carrots are my favorite for this salad.
Leek – this is the secret ingredient in this recipe. It gives so much flavor. A hint of oniony spiciness without being overpowering. You can also use shallots, green onions, or scallions but leek really is your best choice.
Dill – dill and yogurt go together super well. Other fresh herbs like parsley or cilantro work too though.
Yogurt – use plain unsweetened yogurt, like Greek yogurt for example, or use sour cream instead. Either is equally great in the dressing. Use whatever you have on hand or is on sale. If using yogurt I recommend using two tablespoons but if using sour cream only one tablespoon.
Dijon Mustard – other mustards work, too but Dijon is and will always be my favorite for healthy salad dressings.
Honey – every good salad dressing has a little bit of sweetness to counter the acidity. It’s what makes or breaks your finger-licking delicious dressing. Don’t skip it.
Apple Cider Vinegar – the yogurt or sour cream already give the dressing quite some acidity so make sure you don’t add too strong of a vinegar. Apple Cider Vinegar is very mild. Rice vinegar or a little lemon juice are great alternatives.
Oil – considering there is already so much going on with all these flavors in the other ingredients I recommend you use a flavorless oil such as avocado oil or grapeseed oil. Steer away from strong olive oil, sesame oil or the like.
How To Make The Best Grated Carrot Salad
This carrot salad recipe is mega simple to make in 4 easy steps:
1. Peel and grate carrots. Use a hand or box grater or, to save time, use a food processor. Grating by hand takes only 10 minutes but grating with a food processor takes less than 2 minutes.
2. Thinly slice leek. You can use a sharp knife for this or a mandoline for more even and thinner slices. The thinner you cut the leek the better it tastes and easier it is to chew.
3. Make the dressing by adding all ingredients to a jar and then whisk or shake until well emulsified. Only then add salt to taste.
4. Toss the carrots, leek, and dressing well together in a large bowl. You might even want to use your clean hands you ensure every bit of salad is well coated in dressing. Enjoy!
Frequently Asked Questions
The nice thing about carrots is that they taste great all dressed even 4 days after preparation. It doesn’t wilt like lettuce-based salads. That means you can prepare your salad well ahead of time if you plan on bringing it to a potluck or making it for dinner.
The carrots will release quite some water over time but just give it a good stir before serving to reincorporate.
You can store it in the fridge for up to 4 days. Put it in an airtight container and give it a quick stir before serving.
Raw vegetables aren’t the best for freezing. I do not recommend freezing this salad.
Easy Grated Carrot Salad
Ingredients
- 1 lbs carrots
- 1 leek - choose a small skinny one
- 2 Tbsp chopped fresh dill
- 1/2 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 Tbsp plain unsweetened yogurt or sour cream
- 1 Tbsp apple cider vinegar
- 1/4 cup avocado oil
Instructions
- Peel and grate carrots and add to a large salad bowl.
- Thinly slice leek, preferably using a mandoline for extra thin slices, and add to the salad bowl.
- Prepare the dressing by adding chopped dill, mustard, yogurt/sour cream, honey, apple cider vinegar and oil to a jar and shake or whisk until emulsified. Try the dressing for salt and add to taste.
- Pour dressing over grated carrots and sliced leek and mix well, preferably using clean hands to ensure all vegetables are well coated in dressing. Enjoy!
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Wendi Leitzell says
Thank you for this recipe, I’m trying it today. Is it ok to make this a few hours before eating, or is it best served right away?
Lorena Grater says
The salad can be made well in advance. It actually tastes even better the next day.
Brenda says
How many servings does it yield?
Lorena Grater says
4 servings. All of my recipe cards always indicate how many servings.
Tina says
I’m not good at this. Questions:
-Can I use maple syrup to sweeten? I prefer fresh, but can I use dried daily? If yes to either question, how much?
Thanks!
Lorena Grater says
Yes, you can use maple syrup instead of honey. Same amount. And yes you can use dried dill, I would add 1 teaspoon.
Barbara says
I love carrot raisin salad and I am planning a ladies luncheon of just salads and desserts so this is an answer to prayer that I haven’t even prayed yet. I’m sure it will be delicious, nutritious, and different.
Thanks, Barbara
Lorena Grater says
I’m so happy I’ll be “part” of your ladies luncheon 😉