Simple recipes that make me say YUM are my favorite. I made Carrot Mint Salad the day after I made Vegan Tamales. The multi step process of tamales had me craving something simple light and fresh. Mint and carrot are such a wonderful combination with an easy Dijon and Sherry Vinegar dressing. This is a great Mother’s Day lunch dish that would be delicious with finger sandwiches and cool iced tea.
I have been buying the ginormous bag of organic carrots from Costco to make juice but lately I have been taking a little juice hiatus and needed something to do with my carrots. I looked to my herb garden for inspiration and mint looked like a great compliment to sweet carrots.
My mint is starting to out grow the window box and roots are growing out the sides searching for more space. Mint is a voracious herb that will take over as much space as it can. Be careful not to plant it next to anything delicate that might get choked out.
The simple dressing for this salad came together beautifully with a TST must have kitchen tool. One of my favorite kitchen tools is my Bonjour Rechargeable Frother. I use it for making dressings, frothing up egg replacer, mixing coffee and just about anything that needs a good vigorous whisk. The charge on this frother last for weeks. I highly recommend one!
What are your favorite herbs? Have you tried a sweet carrot salad with raisins?
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- 1 teaspoon Dijon mustard
- 1 teaspoon sherry vinegar
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups grated carrot (about 6 large carrots)
- 2 tablespoons chopped fresh mint
- Whisk all vinaigrette ingredients until well incorporated and emulsified. (A milk frother works great for this.)
- Mix grated carrot and mint together. Toss with vinaigrette.