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–+ servings
Baby Carrot Salad Recipe Salata cu morcovi baby vegan

Baby Carrot Salad with Maple-Mustard Dressing

A crunchy vegan carrot salad with a maple-mustard dressing made with Dijon mustard, maple syrup, fresh thyme, and lemon. Ready in 25 minutes, gluten-free.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Choose Serving Size 2 servings

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

 Dress the carrots while still warm so they absorb the dressing. Keep lettuce separate if making ahead. Dressing keeps 5 days in fridge.