SUMMER CARROT SALAD RECIPE
A wonderful, zippy summer carrot salad recipe that will have your friends and family coming back for seconds and thirds!
Servings: 6 servings
Calories: 256kcal
Ingredients
- 4-5 Large Carrots washed, trimmed and julienne sliced (4 cups yield)
- ½ Cup Mayonnaise
- ¼ Cup Heavy Cream
- ¼ Cup Shallot, finely diced
- 1 tablespoon Each: Parsley, Cilantro and Chives
- 1 teaspoon Kosher Salt
- ¼ teaspoon Fresh Cracked Pepper
- 2 tablespoon Chili Oil*
- 1 tablespoon Fresh Lemon Juice
- ¼ teaspoon Balsamic Vinegar
Instructions
- In a bowl, add the mayonnaise, heavy cream, shallot, herbs, spices, oil, vinegar and lemon juice. Mix well.
- Add to the carrots in a large bowl and mix well to incorporate.
- Taste, adjust the seasonings and taste again.
- Serve cold and happy eating!
Notes
* If you do not have Chili Oil, add in 2 tablespoon Olive oil and ¼ teaspoon cayenne powder. Add less if you don’t love spice or add more if you really love the heat.
This recipe can be made a day ahead and it is really remarkable when the flavors are left to meld together. If you leave it longer than a day, you will find that the shallot tends to take over the dish, giving it a heady onion flavor.
Keep in mind that although we start with 4 cups of carrots and over a cup of additional ingredients, the yield will be much less than expected. If you are planning on taking this to a party, double or triple the ingredients.
Nutrition
Calories: 256kcal