Zesty Shredded Carrot & Parsley Salad

1. 1
   prep · ~2 min

   Shred the carrots.

   Peel the carrots and shred them using the large holes of a box grater or a food processor fitted with the shredding disc. You should have about 4 packed cups.

2. 2
   prep · ~1 min

   Chop the parsley.

   Wash and dry the parsley well. Pluck the leaves from the thicker stems, then roughly chop. Measure out a loosely packed cup.

   TIPUse curly or flat-leaf parsley — both work beautifully.
3. 3
   mix · ~1 min

   Whisk together the zesty dressing.

   1.In a small bowl, combine the lemon juice, olive oil, honey, and dijon mustard.

   2.Add salt and freshly ground black pepper.

   3.Whisk until the dressing is emulsified and smooth.
4. 4
   mix · ~1 min

   Toss the salad.

   1.Place the shredded carrot and chopped parsley in a large mixing bowl.

   2.Pour the dressing over the top.

   3.Toss well with your hands or two forks until every strand is coated.

   TIPLet the salad sit for 5 minutes before serving — the carrots soften slightly and the flavors meld.
5. 5
   serve

   Serve at room temperature or chilled.

   Transfer to a serving bowl. This salad keeps well in the refrigerator for up to 2 days.

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