Carrot Salad with Green Onions, Parsley & Hazelnuts
I know it might be kind of hard to get excited about a carrot salad. However, this salad is a wonderful example of making something taste really special while using the simplest ingredients. Summer carrots are a treat around these parts and when they’re paired with pungent green onions, zesty parsley and toasted Oregon hazelnuts something quite special happens. This salad is refreshing, crunchy, and incredibly easy to prepare. I tossed the carrots in a simple vinaigrette and we’ve been eating it for the past two days in a row. This salad keeps well in the fridge and tastes lovely alongside pretty much anything. Grilled meats, fish, pasta, or as a side salad for homemade pizza night. I hope you all enjoy this as much as we do.
Cheers to the summer bounty.
Carrot Salad with Green Onions, Parsley & Hazelnuts
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4 as a side
- 1/2 cup hazelnuts (sprouted if possible but not necessary)
- 1 pound carrots, coarsely grated or cut into thin matchsticks, (about 4 cups total)
- 1 bunch green onions (aka scallions) white and pale green parts thinly sliced (about 1 cup total)
- 1 cup finely chopped parsley
- 3 Tablespoons red wine vinegar
- 2 teaspoons grainy mustard
- 2 teaspoons honey
- 1/2 cup extra virgin olive oil
- fat pinch of salt
Preparation
- In a small cast iron skillet over medium heat, toast the hazelnuts until deeply golden brown and fragrant. Remove from the heat and when cool enough to handle roughly chop.
- Combine the carrots, green onions and parsley in a large bowl and toss.
- In a small mason jar add the vinegar, mustard, honey, olive oil and a fat pinch of salt. Secure a lid on the jar and shake until smooth. Taste for seasonings and adjust as needed.
- Drizzle the dressing over the salad and sprinkle with the hazelnuts.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary
looks amazing – can’t wait to try this – thank you
Wonder if this would be good with almonds or peanuts if I don’t have hazelnuts 🙂