Close up shot of shredded carrots on a platter. Shredded carrots are garnished with parsley and green onion.

Orange Carrot Salad

Close up shot of shredded carrots on a platter. Shredded carrots are garnished with parsley and green onion.

Orange Carrot Salad

Carrots and fresh herbs in a zesty citrus dressing.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads, Sides
Cuisine American
Servings 4 Servings

Ingredients
  

  • 2 tablespoons olive oil
  • 3 tablespoons orange juice
  • 1 teaspoon mustard
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 pound carrots (about 4-6 medium carrots), shredded
  • ¼ cup fresh parsley, chopped

Instructions
 

  • Whisk together olive oil, orange juice, mustard, salt, and pepper in a large bowl.
  • Add carrots and parsley and gently mix to combine.
  • Serve immediately or cover and refrigerate for up to three days.

Notes

Change it Up
  • Add one 11-ounce can mandarin oranges packed in 100% juice or water, drained.
  • Add ¼ cup golden raisins or dried cranberries.
  • Add ½ teaspoon cumin.
  • Add 2 tablespoons chopped green onions and/or fresh dill.

Nutrition

Serving: 0.75 cupsCalories: 115calCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 154mgFiber: 3g
Keyword 15 Minutes or Less, BBQ, Potluck, Vegan, Vegetarian
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