A vibrant carrot salad bursting with freshness, sweetness, and a delightful crunch make for the perfect side dish for a summer barbecue, a picnic in the park, or even a quick and healthy lunch option.
Pour the olive oil and toss, I used 2 serving forks, to coat the carrots with the oil.
Add the chives, mustard, honey, lemon juice, salt, and ground pepper.
Mix well until all the seasonings are evenly mixed throughout the salad.
Refrigerate for at least 15 minutes to allow the flavors to bind or until ready to eat.
Serve and Enjoy!
Notes
Carrot salad is an excellent dish that can be served with a main dish like chicken breasts, bratwurst, or steak. Add some of the leftover mixture to a green salad.
Storage: Store in the refrigerator until ready to serve. With leftovers, store in an airtight container for up to 3 days.
Have fun with the recipe:
Make it spicy: Add some red pepper flakes or use spicy olive oil.
Make it your way: Add different herbs: ill, mint, rosemary. Add other ingredients: cucumber, apples, onions,...
Make it kid-friendly: Substitute honey with maple syrup, increase the honey amount, and omit the pepper and lemon juice.
Make it Deluxe: When serving top with chopped fresh herbs or a sprinkle of fresh grated Parmigiano cheese