Carrot Salad with Maple-Mustard Dressing

This baby carrot salad will make you LOVE carrots! It has a crunchy texture you’ll love and the maple-mustard dressing gives it a special flavor! 

Carrots are one of the most common vegetables in the world. They make their way into almost every soup, salad, stir-fry and dish you could think of. Their sweet flavor always brings a wonderful contrast to your meals and the vibrant orange color brings beauty to the dish.

But carrots are a lot more than just a great vegetable in terms of flavor and color; they have many amazing things to offer our bodies as well. Let’s find out!

I love baby carrots! They are cute, tiny, a little bit sweet and I found out they go great with thyme and mustard dressings! I first made a similar dressing/sauce for Christmas last year, when I served this delicious tofurkey roulade and a maple-glazed baby carrots side dish. I fell in love with it and since then I’ve been regularly using it as a dressing in salads as well.

I thought it would go perfectly with this baby carrots salad and it did! This baby carrots salad is quick, easy to make and very filling. It can feed 2 hungry people or 4 less hungry ones. 🙂

Look, even Pisulina liked it! She just kept on sniffing around and didn’t let me take any photos. I think she wanted some too! So, here it is! Enjoy!

Don’t forget to let me know how it was if you’ll give it a try! 😀

P.S. By the way, did you know that baby carrots aren’t actually baby carrots? :)) I know, it’s weird. They are actually normal carrots, cut and shaped to the size of baby carrots. Of course, the normal ones are the healthier option, but I like baby carrots from time to time. 

Baby Carrot Salad with Maple-Mustard Dressing

This baby carrot salad will make you LOVE carrots! It has a crunchy texture you’ll love and the maple-mustard dressing gives it a special flavor!

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Rate

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Choose Serving Size 2 +

Ingredients 

MetricUS (Imperial)

• 300 g baby carrots frozen
• 1 head lettuce rinsed and leaves chopped
• 5 scallions chopped

Maple-Mustard Dressing:

• 3 Tbsps mustard
• 1 Tbsp maple syrup
• 3 Tbsps olive oil
• ½ lemon juice only
• 2 tsps thyme
• sea salt to taste
• ½ tsp ground pepper

Instructions

• Steam frozen baby carrots until they’re tender, but still have a little bit of crunch (15 minutes).
• Rinse lettuce, remove leaves and chop them. Chop scallions.
• Mix all dressing ingredients together.
• When the baby carrots are ready, mix them with the scallions and lettuce leaves in a large bowl.
• Add dressing and toss salad.
• Serve!

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