This carrot salad is light and refreshing, making it perfect for summer! Mint, honey and lemon add brightness. This is a lovely accompaniment to roasted chicken as well as a variety of other meals.
This recipe tastes best with fresh carrots, especially the ones sold with greens attached (I also love the flavor of rainbow carrots when they’re available). However, it’s also a great way to use up leftover carrots if you’re not sure what else to do with them.
To save time, I grate the carrots using the grating/shredding disc attachment.
This is a very simple salad. If you want to spruce it up with some additional flavors and textures, try adding in some toasted, chopped peanuts and and raisins or currants. Recipe Pairing
Crispy Baked Chicken Thighs with Lemon and Garlic