Return to Content

Herbed Carrot Salad

by in Jul 2012
Herbed Carrot Salad
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Total Time: 25

Yield: 4 to 6 servings

This easy, no-added-fat herbed carrot salad plays the nutty flavor of toasted sunflower seeds against sweet carrots and fresh herbs. Serve it right away or make it the day before.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 large garlic clove, minced
  • 1 teaspoon kosher or sea salt, plus extra to taste
  • 3 tablespoons apple-cider vinegar
  • 3 tablespoons lemon juice
  • 1/3 cup sunflower seeds
  • 3 cups shredded carrots (from 5-6 large carrots)
  • 2 tablespoons chopped fresh mint
  • 1-1/2 tablespoons chopped fresh parsley
  • 1-1/2 tablespoons chopped fresh dill
  • Freshly ground black pepper, to taste


Using a mortar and pestle or the side of a knife, crush garlic with salt until a thick paste forms. Place garlic paste in your serving bowl. Add vinegar and lemon juice and let stand for at least 10 minutes, letting the garlic macerate.
Meanwhile, in a small skillet over medium-low heat, toast sunflower seeds until nicely browned, 5 to 7 minutes. Set aside.
Add carrots and herbs to the garlic mixture. Add sunflower seeds and toss. Season with salt and pepper, and serve.

Updated Wednesday, May 30th, 2012

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111