Ingredients
Salad Ingredients
- 5 cups shredded carrots (approximately 2 pounds, depending on thickness)
- 1 bunch green onions, sliced (about 3/4 cup)
Dressing Ingredients
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar (red wine vinegar can also be used)
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Herbes de Provence
Instructions
- Prepare the vegetables: Place the shredded carrots and sliced green onions in a large bowl and set aside to begin combining flavors while preparing the dressing.
- Make the dressing: In a smaller bowl, whisk together the olive oil, white wine vinegar, maple syrup, Dijon mustard, kosher salt, ground black pepper, and Herbes de Provence until the mixture is smooth and well emulsified.
- Toss with first half of dressing: Pour half of the dressing over the carrot and green onion mixture and toss well to ensure even coating. This step allows the salad to marinate if made ahead.
- Chill if preparing in advance: Cover the bowl tightly with plastic wrap or transfer to an airtight container, then refrigerate until ready to serve.
- Final toss and seasoning adjustment: When ready to serve, toss the salad with the remaining dressing, taste, and add additional salt if needed to enhance the flavors.
Notes
- This salad can be prepared several hours ahead of time; chilling enhances the flavor fusion.
- You can substitute red wine vinegar if white wine vinegar is unavailable.
- Add a handful of chopped fresh herbs like parsley or cilantro for extra freshness.
- For a nutty crunch, consider adding toasted walnuts or sunflower seeds just before serving.
- To keep the salad vegan, ensure the maple syrup you use is pure and unprocessed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
