Fresh Carrot Salad with Lemon Dijon Vinaigrette


One of our favorite ways to eat carrots because they absorb the dressing making every bite a delicious medley of sweet carrot and tangy dressing.

We toss organic shredded carrots with organic mustard (organic mustard seed, organic apple cider vinegar, organic white wine vinegar), organic lemon juice that we've freshly squeezed, organic parsley, organic extra virgin olive oil and Real sea salt. 

Pint serves 4. Price includes $1.25 jar deposit.

Keeps well for at least 4 days.

After that it lasts and tastes good but will lose its crunch. I, Susanna, actually like to saute it briefly sometimes for a different carrot experience or add it to meat for tacos.

Freezable in straight-edged mason jars with appropriate head room or other freezer safe container. After freezing this is best sauteed.

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