Carrot Salad with Feta & Shallot Vinaigrette
This raw carrot salad makes for a pretty, fresh, and easy side dish! With ribboned carrots, salty feta, nutty pistachios, fresh parsley, and shallot vinaigrette, this is a super flavorful, but simple, salad that's perfect for BBQs, weeknight dinners, and more.
Ingredients
Shallot Dressing
- 1 small shallot, peeled & roughly chopped
- 3 Tablespoons white wine vinegar
- 3 Tablespoons plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 2 teaspoons honey
- 1/3 cup olive oil
- Kosher salt and freshly-ground black pepper, to taste
Carrot Salad
- 2 pounds carrots, washed, trimmed, & peeled
- 1/2 cup crumbled feta cheese
- 1/2 cup pistachios, toasted & roughly chopped
- 1/4 cup roughly chopped fresh parsley
Equipment
- Vegetable peeler
Instructions
Shallot Vinaigrette
- Add the shallot, white wine vinegar, Greek yogurt, Dijon mustard, and honey to the bowl of a food processor or blender. Add salt and pepper, to taste. Pulse until the mixture is smooth.
- With the food processor or blender running, slowly drizzle the olive oil into the shallot mixture until the vinaigrette is emulsified.
- Taste and add more salt and pepper if desired. Transfer the dressing to a jar, cover, and refrigerate for later.
Carrot Salad
- First, ribbon the carrots. Start by laying a carrot against a cutting board (for safety). Then, use a vegetable peeler to peel down the length of the carrots repeatedly until you can't get anymore ribbons off of it. Repeat with the remaining carrots until you have a big pile of ribbons.
- Transfer the carrots to a large bowl and add half of the dressing. Toss until combined. Taste, and add more dressing, if desired.
- Spoon the carrots onto a platter and garnish with the feta, pistachios, and parsley. (Alternatively, toss the feta, pistachios, and parsley into the large bowl of carrots.) Enjoy!
Notes
The dressing can be made up to 5 days in advance.
To prep the carrots in advance, place the ribbons or grated carrots in a large bowl. Cover with a damp paper towel or linen, pressing it against the top of the carrots. Cover with a bowl cover or plastic wrap and refrigerate overnight.
Instead of shaving the carrots, you can also make grated carrot salad. Grate the carrots with a box grater or with the grater attachment of your food processor.
I like to make this salad about 1-2 hours in advance so the carrots have time to soak up the dressing. Just add the pistachios right before serving, or they will get soggy.
This salad will make 6 larger or 8 smaller servings.
Serving: 1serving, Calories: 259kcal, Carbohydrates: 21.5g, Protein: 7.7g, Fat: 17g, Saturated Fat: 4.2g, Cholesterol: 13mg, Sodium: 313mg, Potassium: 636mg, Fiber: 4.4g, Sugar: 11.6g, Calcium: 160mg, Iron: 1mg
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