Raw Carrot Salad with Tarragon Vinaigrette
This bistro inspired French carrot salad is a light side dish that only takes 5 minutes to make and goes with just about everything.
Servings: 6
Calories: 250kcal
Ingredients
- 1 pound carrots peeled
- 2 green onions thinly sliced
- ½ cup chopped or slivered almonds toasted
Tarragon Vinaigrette
- 1 Tablespoon shallot minced
- ½ cup extra-virgin olive oil
- 2 Tablespoons champagne vinegar or rice vinegar
- 1 Tablespoon fresh tarragon chopped
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Grate the carrots on a box grater or the grating disc of a food processor. Move to a bowl and add the thinly sliced scallions and almonds.
- Puree or whisk the tarragon dressing ingredients until emulsified. Pour over the carrots and toss to coat. Serve immediately.
Notes
- Optional: Toast the almonds in a dry pan over medium heat, shaking frequently to prevent burning, until golden.
Storage
- You can make the tarragon dressing up to 1 week in advance. Store it in an airtight jar in the fridge. If it solidifies, simply put the jar in warm water for a few minutes.
- Store the salad and tarragon dressing separately.
- The raw carrot salad can be stored fresh for 2-3 days in the fridge. Toss the dressing over the salad right before serving.
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