Best Carrot Salad Recipe – How to Make Carrot Salad – The Pioneer Woman

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It’s crunchy, fresh, and full of flavor!
It’s high time that carrot salad had its turn in the spotlight. Too often overlooked for more flashy side dishes at backyard cookouts, carrot salad is a sleeper hit, packed with color, bold flavor, and a riot of textures. Take that, pasta salad! (Just kidding, pasta salad… we have room in our hearts for both of you!) Whether you’re firing up the grill or planning your Easter dinner, add this carrot salad to the menu—it goes with everything!
Where did carrot salad come from?
Carrot salad as you may know it has many points of origin beyond the potluck table or cafeteria line where you probably first met. Korea has a spicy pickled version; North African and Middle Eastern versions often include lots of lemon juice, cumin, and parsley. This version marries classic American Southern-style carrot salad (carrots, raisins, apple, and mayo) with French versions that get a nice fresh boost from an herby, mustard-laced vinaigrette.
Can you shred whole carrots for carrot salad?
You can absolutely shred your own carrots, even though this recipe gives you a break by calling for store-bought matchstick carrots. You’ll need to grate about 6 to 8 medium-sized carrots, on the large holes of your box grater to get the correct amount for this recipe.
Can you make carrot salad ahead of time?
Yes! The apple cider vinegar in the salad dressing keeps the apples from turning brown, so you can make this a day ahead. You can eat it cold, but carrot salad tastes best if you let it get a little closer to room temperature before digging in.
coarse grain Dijon mustard
apple cider vinegar
ground black pepper
10 oz. bags matchstick carrots
red apple, cut into matchsticks
chopped toasted pecans
fresh parsley, chopped
Carrot salad can be made 1 day ahead and refrigerated in an airtight container.


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