Baby Carrot Salad with Maple-Mustard Dressing (Vegan)
This baby carrot salad uses 300g of baby carrots, lettuce, and scallions tossed in a maple-mustard dressing made with Dijon mustard, maple syrup, olive oil, lemon juice, and fresh thyme. The dressing takes 2 minutes to whisk together and coats the carrots without overpowering them. The sweet note from the maple syrup balances the sharpness of the mustard, and the thyme adds an herbal depth that makes the dressing more interesting than a standard vinaigrette. The total prep time is 25 minutes including the light cooking of the carrots.
This Recipe Works If You Need
- A quick salad that is ready in under 30 minutes
- A side dish that works for a weeknight dinner or a weekend lunch
- A vegan salad with a dressing that has more character than a plain vinaigrette
- A salad that holds up well if made ahead and kept in the fridge
- Something colorful and crunchy to serve alongside grains or fritters
Why You’ll Love This Recipe
- The maple-mustard dressing balances sweet, tangy, and herbal flavors in one go
- Ready in 25 minutes with minimal prep
- Fully vegan and gluten-free
- The carrot stays crunchy and holds the dressing without going soggy
- Works as a side dish or a light main course
- The dressing keeps for 5 days in the fridge and works on other salads too
Ingredient Notes
Baby carrots. 300g of baby carrots is the base. Baby carrots are not actually young carrots: they are full-sized carrots cut and shaped to a smaller size. Regular carrots cut into sticks work just as well. Cook them briefly until just tender but still with some bite; they should not be soft all the way through.
Dijon mustard. Three tablespoons of Dijon mustard gives the dressing its body and sharpness. Dijon is smoother and less harsh than yellow mustard. If you only have whole grain mustard, it works but changes the texture of the dressing slightly.
Maple syrup. One tablespoon softens the acidity of the mustard and lemon. Use pure maple syrup, not maple-flavored syrup. Agave nectar works as a substitute in the same quantity.
Fresh thyme. Two teaspoons of fresh thyme leaves, stripped from the stems, add an herbal note that makes this dressing different from a standard mustard vinaigrette. Dried thyme works but use half the amount (1 teaspoon).
Tips
Do not overcook the carrots. They should be tender enough to eat comfortably but still have some resistance when bitten. Overcooked carrots turn soft and watery in the dressing. Test with a fork: it should go through with light pressure but the carrot should not collapse.
Dress while the carrots are still warm. Warm carrots absorb the dressing better than cold ones. Toss them in the maple-mustard dressing immediately after draining and cooling slightly. Allow to marinate for at least 10 minutes before serving.
Whisk the dressing vigorously. The mustard acts as an emulsifier and helps the olive oil and lemon juice combine, but you need to whisk hard for about 30 seconds to get a stable, thick dressing that coats the carrots evenly.
Substitutions and Variations
Add toasted nuts or seeds. A handful of toasted sunflower seeds, pumpkin seeds, or chopped walnuts adds crunch and protein. Add them just before serving so they stay crispy.
Use regular carrots. Cut standard carrots into 4 to 5cm sticks. Cook for the same amount of time as baby carrots or adjust slightly based on thickness.
Add dried cranberries or raisins. A small handful adds a sweet-tart contrast that pairs well with the mustard dressing.
More vegan salad dressings are available on Gourmandelle if you want to explore other combinations.
Storage and Make Ahead
Fridge: The dressed salad keeps for up to 3 days in an airtight container. The carrots absorb the dressing over time and become more flavorful. The lettuce softens, so if you want it to stay crunchy, keep the lettuce separate and add it when serving.
Dressing only: The maple-mustard dressing keeps for up to 5 days in a sealed jar in the fridge. It thickens when cold; bring it to room temperature and whisk before using.
Baby Carrot Salad with Maple-Mustard Dressing
Ingredients
- 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!
Notes
Frequently Asked Questions
Baby carrots sold in supermarkets are not actually young carrots. They are full-sized carrots that have been cut, peeled, and shaped to a uniform small size. They have the same nutritional value as regular carrots. If you prefer to use whole carrots, simply cut them into 4 to 5cm sticks and use them in the same way.
Yes. The dressed carrots keep well for up to 3 days in the fridge and the flavor improves as they marinate. If using lettuce, keep it separate and combine just before serving to avoid wilting. The dressing on its own keeps for 5 days in a sealed jar.
Yes. All ingredients in the salad and the dressing are plant-based: carrots, lettuce, scallions, mustard, maple syrup, olive oil, lemon, and thyme. There is no honey or any other animal product.
Agave nectar is the closest substitute and works in the same quantity. Brown rice syrup or a small amount of date syrup also work. Avoid regular granulated sugar as it does not dissolve easily in the dressing and changes the texture.
This carrot salad works well alongside grain dishes like quinoa, bulgur, or brown rice. It also pairs with fritters, veggie burgers, or grilled tofu. As a starter, serve it with hummus and flatbread. The sweet-mustardy dressing contrasts well with savory, protein-rich mains.
This dressing is so special! I wasn’t sure if I would like it at first, but it really makes a unique blend of flavors. I will definitely try some other recipes from your blog, this one convinced me!
All the best,
Angelica
Glad you liked it! 😀