If you’re searching for a refreshing way to celebrate the best of the season, this Spring Carrot Salad hits every note—crunchy, colorful, bursting with zesty flavor, and impossibly easy to throw together. It shines as a lively side dish or a light meal on its own, brimming with crisp carrots, peppery radishes, creamy feta, fresh herbs, and a tangy, honey-kissed dressing. Whether you need a vibrant addition for your next brunch, picnic, or weeknight table, Spring Carrot Salad is endlessly versatile and never fails to impress.
Ingredients You’ll Need
What makes this salad sing? Just a handful of simple, market-fresh ingredients, each one working a bit of magic—adding crunch, color, or a pop of flavor. Don’t be tempted to skip a thing; every element adds a little something special to the final bowl.
- Shredded carrots (4 cups): The heart and soul of this salad; sweet, juicy, and irresistibly crunchy.
- Thinly sliced radishes (1 cup): These bring a peppery bite and a burst of pink that practically glows.
- Fresh parsley, chopped (1/2 cup): Adds freshness, herbal brightness, and gorgeous flecks of green.
- Finely chopped green onions (1/4 cup): For just the right amount of mild, savory zing.
- Crumbled feta cheese (1/3 cup): Salty, creamy bites that contrast beautifully with crunchy veggies.
- Toasted sunflower seeds (1/4 cup): Don’t skip these—they add delightful nutty richness and extra crunch.
- Olive oil (2 tablespoons): A must for that silky dressing texture and fruity undertone.
- Lemon juice (1 tablespoon): Brightens everything up with a touch of tang.
- Apple cider vinegar (1 tablespoon): Balances sweetness and sharpness for a lively dressing.
- Honey (1 teaspoon): Adds a gentle sweetness that ties the flavors together.
- Dijon mustard (1/2 teaspoon): Rounds out the dressing with subtle warmth and depth.
- Salt and black pepper (to taste): Essential for bringing all the flavors into perfect harmony.
How to Make Spring Carrot Salad
Step 1: Mix the Veggies and Cheese
Begin by grabbing your largest mixing bowl—trust me, you’ll want ample space for tossing. Add the shredded carrots, sliced radishes, chopped parsley, green onions, crumbled feta cheese, and toasted sunflower seeds. This colorful mountain of crunch and creaminess is already starting to look irresistible!
Step 2: Whisk Up the Dressing
In a separate small bowl or sealable jar, combine the olive oil, fresh lemon juice, apple cider vinegar, honey, Dijon mustard, a generous pinch of salt, and a good grind of black pepper. Give everything a vigorous whisk or shake until you see the dressing emulsify into a golden, silky concoction.
Step 3: Dress and Toss
Pour that glorious dressing over your bowl of veggies. Using two large forks or salad spoons, gently but thoroughly toss everything together. Make sure the Spring Carrot Salad gets evenly coated so every bite delivers maximum flavor and zest.
Step 4: Chill and Marry the Flavors
Transfer your salad to the fridge for at least 15 minutes. This brief chilling time allows the carrots to absorb the bright notes of the dressing, and the herbs to infuse the whole dish with fragrance. It’s worth the wait, promise!
Step 5: Serve and Enjoy
When ready to eat, give the salad a final toss and taste for seasoning. Add a sprinkle of extra feta or sunflower seeds if you fancy. Serve your Spring Carrot Salad cold or at room temperature and watch it disappear in a flash.
How to Serve Spring Carrot Salad
Garnishes
A little flourish goes a long way! Try showering your Spring Carrot Salad with a touch more crumbled feta, an extra handful of toasted sunflower seeds, or a final dusting of chopped parsley just before serving. For an extra pop of color, a few thin radish rounds on top look gorgeous and inviting.
Side Dishes
This salad plays well with everything. I love it alongside simple grilled chicken, baked salmon, or a tart quiche for a meal that’s as beautiful as it is delicious. Rustic bread or toasted pita makes a perfect partner for scooping up every last bite.
Creative Ways to Present
For something special, try serving Spring Carrot Salad in individual jars or glasses for a picnic-ready starter. You can even load it onto crisp lettuce leaves for a stunning appetizer, or pile it high on a platter with other springtime salads for a family-style spread.
Make Ahead and Storage
Storing Leftovers
Spring Carrot Salad keeps like a dream for up to three days in the fridge. Store in an airtight container to lock in freshness. The salad maintains its crunch surprisingly well, and the flavors only get more vibrant as they mingle.
Freezing
Freezing is not recommended for this salad, as the fresh veggies lose their wonderful crispness and become watery once thawed. For best results, enjoy your Spring Carrot Salad fresh or from the fridge within a few days.
Reheating
There’s no need to reheat this salad; it’s designed to be served cold or at room temperature. If you’re pulling it from the fridge, just let it sit out for a few minutes before serving to take off the chill—this helps the flavors bloom.
FAQs
Can I make Spring Carrot Salad dairy-free?
Absolutely! Simply leave out the feta or swap it for a dairy-free alternative. The salad still shines with all its fresh, vibrant flavors, and you can add extra sunflower seeds or nuts for more richness.
What else can I add for extra greens?
Fresh arugula or baby spinach are both fantastic additions! They mix in effortlessly and add a slightly peppery or mellow note, rounding out the salad beautifully.
Can I use pre-shredded carrots from the store?
Yes, pre-shredded carrots save time, though they’re often thicker and a little drier than shredding your own. If you have the time, freshly shredding carrots yields the juiciest, crispest results.
How can I make this salad nut-free?
Sunflower seeds are naturally nut-free, making Spring Carrot Salad a great option for those with nut allergies. Skip any optional almond or walnut add-ins if needed.
Will the salad get soggy if made ahead?
It actually holds up much better than most salads, thanks to the sturdy carrots and radishes. If prepping several hours ahead, you can keep the dressing separate and toss just before serving for maximum crunch.
Final Thoughts
If you’re craving a dish that practically sings with freshness and color, you have to try this Spring Carrot Salad. It’s incredibly easy, impossibly delicious, and guaranteed to earn a spot in your regular rotation—give it a try and see how quickly it disappears from your table!
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Spring Carrot Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Spring Carrot Salad is a refreshing and vibrant dish that celebrates the fresh produce of the season. Packed with shredded carrots, radishes, feta cheese, and sunflower seeds, this salad is tossed in a zesty dressing for a burst of flavor in every bite.
Ingredients
Salad:
- 4 cups shredded carrots
- 1 cup thinly sliced radishes
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped green onions
- 1/3 cup crumbled feta cheese
- 1/4 cup toasted sunflower seeds
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the shredded carrots, sliced radishes, parsley, green onions, feta cheese, and sunflower seeds.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Toss and Chill: Pour the dressing over the salad and toss until everything is evenly coated. Chill for 15 minutes before serving to allow flavors to meld.
- Serve: Serve the salad cold or at room temperature.
Notes
- You can substitute feta with goat cheese or omit for a dairy-free version.
- Add a handful of arugula or baby spinach for extra greens.
- For added crunch, toss in chopped almonds or walnuts.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 6g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
