Bistro Carrot Salad
This grated carrot salad combines sweet carrots, fresh herbs, and a zesty olive oil dressing for a simple, bistro-style dish with surprising depth of flavor. Carrots contribute fiber and Vitamin A, making this salad both nourishing and a practical, hormone-friendly option when you need a quick side dish. It also adds a nice crunch to a wrap or sandwich.
Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, start here
Ingredients
(see printable recipe card down below)
SERVINGS: 4 | Start to finish: 20 minutes
2 tbsp (30 ml) extra virgin olive oil
⅛ tsp (0.75 g) salt
1 tbsp (7 g) honey
1½ tbsp (22.5 g) Dijon mustard
½ tsp (1 g) ground cumin
4 cups (440 g) shredded carrots, peeled
2 tbsp (8 g) finely chopped fresh flat-leaf parsley or 1 tbsp (4 g) dried parsley
How to Make This
In a bowl, whisk lemon juice, oil, salt, honey, mustard and cumin together until creamy, about 30 seconds.
Add carrots and parsley; toss until evenly coated.
Let the salad stand at room temperature for at least 30 minutes (covered) or, for best results, store covered in the fridge overnight.
Before You Go
This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story or start here .
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa
Mediterranean Grated Carrot Salad
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1½ tablespoons Dijon mustard
- ½ teaspoon ground cumin
- 4 cups shredded carrots
- 2 finely chopped green onions (scallions) green parts, only
- 2 tablespoons finely chopped fresh flat-leaf parsley or 1 tablespoon dried
Instructions
- In a bowl, whisk lemon juice, oil, honey, mustard and cumin together until creamy, about 30 seconds.
- Add carrots, chives and parsley; toss until evenly coated. Add salt and pepper to taste if not watching your sodium intake
- Let the salad stand at room temperature for at least 30 minutes (covered) or, for best results, store covered in the fridge overnight.
Notes
I follow the DASH diet (Dietary Approach To Stop Hypertension) and do not cook with added salt-- diners can add salt at the table, if desired. The nutritional info below does not contain added salt. If you add salt to-taste before or after serving, please note the sodium level will increase in the nutritional notes.
Nutrition Facts
Calories
139Fat (grams)
8 gSat. Fat (grams)
1 gCarbs (grams)
18 gFiber (grams)
4 gNet carbs
14 gSugar (grams)
11 gProtein (grams)
2 gSodium (milligrams)
153 mgCholesterol (grams)
0 mgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View disclaimer.
