Carrot Salad with Parsley and Lemon

Carrot salad. Photo by Keri White

As fall falls, I tend to gravitate to warmer, heartier foods, even when it comes to vegetables. But sometimes a light, bright salad is just the thing to complement a stew or soup.

Carrots are harvested well into fall, so ‘tis the season for these tasty roots. This version is a riff on French carrot salad, although most traditional versions include Dijon mustard. I was aiming for something citrusy and simple, and this did the trick, but I am not going to argue if you want to whisk in some mustard.

As fresh local produce becomes scarce later in autumn, carrots tend to stick around, so this is a good way to enjoy a fresh salad with local veggies. It also provides a counterpoint to roasting, which is often the “go-to” preparation this time of year.

This carrot slaw played well with a roast chicken (what doesn’t?) but would be equally good with fish, meat or as a side to pasta or a vegetarian main. Leftover, the slaw did double duty when I stirred it into tuna salad for lunch the next day.

Serves 2-4

1 pound carrots, peeled if desired (I didn’t) and grated
Juice of 1 lemon
A fistful of parsley, rinsed and coarsely chopped
2 tablespoons olive oil
¼ teaspoon salt (or more to taste)
Generous sprinkle of fresh cracked pepper

Place all the ingredients in a medium-sized bowl. Toss, let it sit for about 30 minutes or longer, taste for seasoning and serve.


Please enter your comment!
Please enter your name here