Spring Carrot Salad with Dill

This spring carrot salad is my go-to when I need something bright crisp and make-ahead friendly for a picnic or dinner side. It balances sweet and tangy notes with vibrant dill for a salad that never gets boring. The best part is how simple it is to throw together and let chill while you prep the rest of your meal.

This recipe quickly became a family favorite after an Easter lunch. My niece even called dibs on the leftovers for her school lunch the next day. It makes vegetables crave-worthy.

Ingredients

• Shredded carrots: This brings sweet crunch to the salad. Go for pre-shredded to save time or shred your own for a fresher flavor
• Red onion sliced thin: Red onion adds a gentle bite. Choose one that feels firm and has shiny purple skin
• Fresh dill chopped: Dill freshens everything up and gives the salad springtime character. Pick bunches that look perky not wilted
• Garlic minced: Garlic adds subtle depth and zing
• Honey: Honey sweetens the dressing and helps balance the vinegar. Use a floral honey if you have it
• Olive oil: This creates a silky dressing. Go for extra virgin for better flavor
• White vinegar: Just enough tang to brighten every bite. You can sub with apple cider vinegar if you like
• Kosher salt: This brings all the flavors forward. Taste to see if you want a bit more
• Paprika: Gives a warm earthy hue and a hint of smokiness
• Coriander: Offers citrusy floral notes. Freshly ground is best but pre-ground works too

Step-by-Step Instructions

Make the Dressing:

Combine the honey olive oil white vinegar kosher salt paprika and coriander in a large mixing bowl. Whisk well until everything is smooth and the salt is dissolved

Mix in the Veggies:

Add the shredded carrots thinly sliced red onion minced garlic and chopped dill to the bowl. Toss thoroughly to coat all the veggies with the dressing so every strand is glossy and seasoned

Chill the Salad:

Cover the bowl and place it in the refrigerator for at least four hours. This step is important as it lets the flavors meld and the carrots soften just slightly while remaining crisp

Serve:

Give the salad a gentle toss before serving. Taste and adjust salt if needed. Sprinkle on extra dill if you like a fresher flavor

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Carrots soak up flavors as they chill which is why I always make this salad ahead. Dill is my personal highlight because it reminds me of spring in my grandmother’s garden and turns even simple carrots into something special.

Storage Tips

This salad keeps well in the fridge for up to four days. Store it in an airtight container and stir well before serving since the dressing tends to settle at the bottom. If the carrots release a bit of water just give another toss and drain any excess liquid if needed.

Ingredient Substitutions

If you are not a fan of dill you can try fresh parsley or tarragon for a slightly different flavor profile. Maple syrup works great in place of honey if you are making it vegan. Red wine vinegar or apple cider vinegar both work if you do not have white vinegar.

Serving Suggestions

This salad pairs beautifully with grilled chicken or fish especially during spring and summer. It is also a lovely addition to grain bowls or alongside hummus and pita. For lunch I sometimes pile it onto a slice of crusty bread with goat cheese.

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Carrot Salad Across Cultures

Carrot salads like this are found around the world from French grated carrot salads with mustard to Moroccan versions with cumin and citrus. This version with honey dill and vinegar feels unmistakably springtime and American but you can easily experiment with spices to match your mood or menu.

Recipe FAQs

→ How long should the carrot salad chill?

For best flavor, refrigerate the carrot salad for at least 4 hours so the dressing infuses the vegetables. Overnight chilling is recommended for an even richer taste.

→ Can I use fresh carrots instead of bagged shredded carrots?

Absolutely! Freshly shredding whole carrots will bring extra crunch and brighter color to the salad. Just ensure even grating for best texture.

→ What protein pairs well with this salad?

This salad complements grilled fish, roast chicken, or simply prepared lean meats. It also works well with plant-based proteins like chickpeas.

→ How can I add more flavor or spice?

Try mixing in a pinch of cayenne pepper or extra fresh herbs like parsley or cilantro for extra depth. Adjust seasonings to your taste.

→ Is the honey essential, or can it be substituted?

Honey adds sweetness, but you can swap it with maple syrup or agave for a different flavor, or omit it for less sweetness.