This Marinated Carrot Salad is a bright, crunchy, herb-loaded situation that turns humble roots into something seriously craveable. A quick lemony toss softens the carrots just enough, while a warm garlic-caper dressing seeps into every ribbon and shred. Piled high over your favourite grain, it’s the perfect way to show off those jewel-toned carrots.
Marinated Carrot Salad
Salad
1 lb carrots, scrubbed well
1/2 medium red onion, thinly sliced
Juice of 1 lemon
1/4 cup parsley leaves, roughly chopped
3 tbsp fresh dill
Dressing
2 tbsp avocado oil or olive oil
4 cloves garlic
1 tbsp capers, drained & pat dry
1 tsp dijon mustard
1–2 tsp agave/maple/honey
1 tbsp white wine vinegar
Juice & zest of 1 lemon
1/4 cup parsley leaves
2 tbsp fresh dill
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Prep veggies: Add sliced onion to mixing bowl & cover with cold water for 5 min. Drain well, pat dry. Use your preferred tool for shredding carrots ( julienne peeler, regular veg peeler, or mandoline with julienne attachment). Add onions & carrots to a mixing bowl. Top with lemon juice & generous sprinkle of salt-toss to combine. Sit for 15 min, then discard any excess liquid. Top with parsley & dill, then set aside.
Make dressing: Heat oil in small sauce pan over medium-low heat. Add garlic & capers, stirring occasionally until garlic is golden, 4-5 min. Transfer mixture including the oil to a blender. Add mustard, lemon zest & juice, vinegar, sweetener & a pinch of salt. Blend until smooth. Add dill & parsley, blend again until minced. Taste & adjust salt as desired.
Marinate salad: Pour half the dressing over the carrots, then toss ingredients together, adding more dressing as needed until the salad is well coated.
Assemble: Add a serving of your favorite grain to a bowl. Top with generous portion of the carrot salad. If you have leftover dressing, feel free to drizzle more on top and enjoy.
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