Creamy Shredded Carrot Salad

This creamy shredded carrot salad is a simple dish full of health benefits and refreshing flavors. Shred the carrots, mix with a creamy mayo dressing and enjoy for lunch or dinner. It is perfect for any season and makes a delightful side dish too!

5 from 1 vote

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Author: Naira Yeghian

Equipment

Food Processor

Ingredients

6 medium size organic carrots (yielding about 4 cups of shredded carrots)
5 tbsp avocado oil mayonnaise (use a vegan alternative, if vegan)
4 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp garlic powder/granules (optional)
1/2 cup crumbled feta cheese (skip if vegan)
2 tbsp chopped fresh dill and more for garnish
salt and pepper to taste

Instructions

Shred raw carrots in a food processor or using a box grater or a mandolin.
Transfer to a salad bowl.
Add the mayonnaise, olive oil, garlic powder and mix all four ingredients.
Next add lemon juice, feta cheese crumbles and fresh chopped dill. Mix gently.
Season to taste with salt and pepper. Garnish with remaining dill and serve.

Notes

Avoid over-mixing this salad so it does not become mushy.
I do not recommend scaling down on the mayo and olive oil if you are looking to enjoy a super creamy salad.

Course: Salad

Cuisine: Mediterranean

Keywords: carrot salad, dill, feta cheese, lemon juice, mayonnaise, shredded carrots

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