Carrot Salad
Created by ellie on June 10, 2024
- Servings: 6
- Prep Time: 20m
- Cook Time: 0m
- Recipe #42936
Ingredients
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh tarragon, chopped (or sub 1 1/2 teaspoons thyme, fresh)
- 1 tablespoon shallot, minced
- 1 teaspoon honey
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 1/4 cup olive oil
- 1 1/4 pounds carrots, peeled and shredded
- 1 cup parsley, chopped
How to Make
-
Step 1: In a bowl whisk together the first five ingredients (-cayenne pepper) plus 1 teaspoon salt. Let stand for 10 minutes.
-
Step 2: Whisk the oil into the mixture and then add the carrots and parsley, stirring to combine.
-
Step 3: Serve or cover and refrigerate for up to 24 hours.
Nutritional Facts
- Serving Size: 1 (123.9 g)
- Calories 137.5
- Total Fat - 10.3 g
- Saturated Fat - 1.6 g
- Cholesterol - 3.3 mg
- Sodium - 130.8 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 3 g
- Sugars - 4.6 g
- Protein - 2.1 g
- Calcium - 52.8 mg
- Iron - 1.2 mg
- Vitamin C - 19.2 mg
- Thiamin - 0.1 mg