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–+ servings
shredded carrot salad in a white bowl with a gold spoon

Shredded Carrot Citrus Salad Recipe

Kristina Todini, RDN
Shredded Carrot Citrus Salad, an easy grated carrot salad tossed in a simple homemade citrus mustard dressing. Simple, tasty, and versatile!
4 stars (2 ratings)
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dishes
Cuisine German-Inspired
Servings 8 servings
Calories 179 kcal

Ingredients
  

For Carrot Salad

  • 2 pounds carrots
  • Option: caraway seeds for garnish

For citrus mustard dressing

  • ½ cup olive oil
  • 1 ounce orange juice
  • 1 ounce lemon juice
  • 1 tablespoon ground mustard
  • 1 tablespoon maple syrup or other sweetener
  • Pinch of salt and pepper

Instructions
 

  • Shred carrots: First, wash carrots and remove the greens, stems, and ends (save for other uses). Then cut carrots into 2-3 inch (5-7 centimeter) sections. Then attach the shredding tool to your food processor and drop each piece of carrot into the opening, using the safety tool to push the carrot down to be shredded. Continue until all carrots have been shredded.
  • Make the dressing: To a medium mixing bowl add olive oil, juice from one orange, juice from one lemon, ground mustard, maple syrup, and a pinch of salt and pepper. Use a fork or whisk to mix until well combined and the dressing begins to thicken.
  • Toss the carrots in the dressing: Add the shredded carrots to a large mixing bowl and pour in the citrus mustard dressing. Toss to combine until the carrots are well coated in the dressing. Sprinkle with caraway seeds before serving, if desired.

Notes

  • Recommended tools: knife, cutting board, food processor, mixing bowl, whisk
  • Recipe notes: This carrot salad is great as a side dish on its own, or using as a topping for salad or filling for wraps or bowls.
  • Prep ahead: Make this carrot salad up to four days ahead, and store until the refrigerator until ready to serve.
  • Leftovers and storage: Leftover salad should be stored in an airtight container in the refrigerator for up to 4-5 days. We do not recommend freezing as the dressing coated carrots lose a lot of their texture after thawing.
  • Nutrition notes: This recipe uses only plant-based ingredients, making it suitable for vegan diets. It is gluten-free and free from all major allergens. It is high in vitamin A, vitamin C, and is a good source of fiber.

Nutrition

Serving: 1servingCalories: 179kcalCarbohydrates: 13gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 79mgPotassium: 386mgFiber: 3gSugar: 7gVitamin A: 18952IUVitamin C: 10mgCalcium: 43mgIron: 1mg
Keyword grated carrot salad, shredded carrot salad
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