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Grated carrot salad with Dijon dressing

You'll love this good-for-you carrot salad even more with its creamy, zingy dressing.

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    Creamy Dijon dressing takes this grated carrot salad up a notch.
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Grated carrots tossed in a creamy homemade French dressing made with onion, Dijon mustard, cider vinegar, honey, and mayonnaise make a simple and delicious salad. In addition to the considerable yum factor, it’s also packed with goodies like beta-carotene, vitamin A, vitamin K, fiber and potassium.

I got the idea from the last page of the winter issue of City Girl, Country Kitchen by my very talented friend, Jennifer. The digital edition is available for a mere $8 and well worth it! I’m already looking forward to her spring issue.

I’ve been a fan of this classic French salad for many years but this creamy dressing takes it to an 11 out of 10.

Recommended: 15 Easter recipes

The recipe below will make more dressing than you need, which is good since it’s addictive. Store whatever you don’t use in a glass container with a tight fitting lid (I use one of these glass working jars or an empty Bonne Maman jam jar) in the fridge for five to seven and use it on salads.

Grated Carrot Salad with Creamy Dijon Dressing
Serves 6

7 large, sweet, organic carrots, peeled and grated

Creamy French Dressing (makes 1-1/4 cups)
3/4 cups mayonnaise
1/4 cup chopped yellow onion (about half a small onion)
3 tablespoons apple cider vinegar
1 tablespoon honey
1-1/2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper, to taste

1. Grate the carrots as finely as possible and place in a medium-sized bowl (you want it to be big enough to make it easy to toss everything together with the dressing).

2. Put all the ingredients for the dressing in the blender and blend on high until perfectly smooth. Season with salt and pepper to taste and pour about half a cup over the carrots and toss well to coat. Serve or refrigerate until you’re ready to eat. Store the remaining dressing in a glass jar with a tight-fitting lid in the fridge for up to a week.

Related post on The Garden of Eating: Red Cabbage, Lime, Cilantro & Honey Slaw

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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