Best 8 Dilled Carrot Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Brighten your meals with a refreshing and colorful Dilled Carrot Salad! This simple yet flavorful salad features crisp carrots tossed in a tangy dressing made with mayonnaise, sour cream, and fresh dill. It's a perfect side dish for any occasion, and it's also a great way to get your daily dose of vegetables. For a vegan version, you can substitute the mayonnaise and sour cream with plant-based alternatives. If you're looking for a sweeter variation, try adding some honey or maple syrup to the dressing. And for a spicy kick, add a pinch of cayenne pepper or red pepper flakes. No matter how you choose to make it, this Dilled Carrot Salad is sure to be a hit!

Here are our top 8 tried and tested recipes!

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE



French Grated Carrot Salad with Lemon Dijon Vinaigrette image

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

Provided by Jennifer Segal

Categories     Salads

Time 15m

Yield 4

Number Of Ingredients 10

1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1½ tablespoons vegetable oil
1½ tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Steps:

  • Shred the carrots in a food processor. Set aside.
  • In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
  • Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Nutrition Facts : ServingSize about 3/4 cup, Calories 150, Fat 11 g, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 253 mg

DILLED CARROT SALAD



Dilled Carrot Salad image

Categories     Salad     Food Processor     Mustard     No-Cook     Vegetarian     Quick & Easy     High Fiber     Carrot     Summer     Dill     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 tablespoon vegetable oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill sprigs
1 teaspoon sugar
1 bunch carrots (about 3/4 pound)

Steps:

  • In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.

PICKLED DILL CARROTS



Pickled Dill Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 1 quart

Number Of Ingredients 8

7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper

Steps:

  • Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
  • Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
  • Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD



Garlicky Steak With Carrot, Walnut and Dill Salad image

Any steak benefits from a quick marinade, but especially a flank steak. Fairly tender on its own, it becomes its best self when bathed in oil laced with lemon, garlic and coriander. The trick here is to set aside a teaspoon of this potent marinade to stir into yogurt, to dollop or serve alongside. This marinade and the garlic yogurt also work well on chicken or pork, tossed with almost any grilled vegetable or even drizzled over toast. The salad, made from long strips of carrots, is a light, sophisticated side that's as at home on your Tuesday night table as it is at weekend brunch.

Provided by Sarah Copeland

Categories     dinner, quick, weekday, weeknight, steaks and chops, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 lemon
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
4 garlic cloves, pressed or minced
1 teaspoon ground coriander
1/2 cup full-fat plain Greek yogurt
1/3 cup olive oil
1 1/4 pounds flank steak
4 large carrots
1/3 cup walnuts, toasted
1/4 cup roughly chopped dill

Steps:

  • Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
  • Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
  • Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
  • Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 672 milligrams, Sugar 5 grams

WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE



Warm pearl barley & roasted carrot salad with dill vinaigrette image

This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish

Provided by Georgina Fuggle

Categories     Side dish

Time 55m

Number Of Ingredients 13

1 large bunch of carrots , peeled and cut into diagonal slices (approx. 500g/1lb 2oz)
5 banana shallots , quartered
4 garlic cloves , lightly crushed
1 tsp fennel seeds
1 tbsp olive oil
300g pearl barley
small pack parsley , roughly chopped
½ small pack dill , roughly chopped
140g blue cheese , crumbled
a few fennel tops or dill, to serve (optional)
2 tbsp olive oil
1 tbsp white wine vinegar
juice 1 lemon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
  • Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
  • Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

DILLED CARROTS



Dilled Carrots image

Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.-Verona Koehlmoos, Pilger, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 3-4 servings.

Number Of Ingredients 8

2 to 3 cups sliced carrots
1/4 cup diced green pepper
2 tablespoons minced fresh dill
1 tablespoon honey
1 tablespoon butter
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

Nutrition Facts :

CREAMY DILLED CARROTS



Creamy Dilled Carrots image

I'm not sure where my love of cooking comes from, but I speculate it's because I like to eat! This recipe from a treasured cookbook is a wonderfully different way to serve carrots. They do with most any meal and add nice color to the table.-Howard Koch, Lima, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9

4 cups thinly sliced carrots
3/4 cup water
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon sugar
Pinch of white pepper
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
2 teaspoons dill weed or 2 tablespoons minced fresh dill

Steps:

  • In a saucepan, combine carrots, water, butter, salt, sugar and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving.

Nutrition Facts :

CHILLED DILLED SUMMER CARROT SALAD



Chilled Dilled Summer Carrot Salad image

From lakeside.organic.com. This salad recipe demands those gorgeous colorful heirloom and specialty carrots available at farmers' markets, local nurseries (or your very own garden!). Use different colors of carrots for a beautiful presentation on your picnic table!

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups organic carrots, unpeeled and sliced lengthwise in half and then crosswise in half (orange, white, rainbow, indigo, etc.)
1/2 cup thinly sliced shallots (for a less pronounced onion taste use shallots) or 1/2 cup red onion, diced small (for a less pronounced onion taste use shallots)
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar (experiment with another flavored vinegar)
2 -3 tablespoons fresh dill, chopped (FRESH!)
salt and black pepper, to taste

Steps:

  • Note: If the carrots are large you'll need to quarter then lengthwise.
  • Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
  • Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
  • Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
  • Place the drained carrots and onions on a serving platter or in a large salad bowl.
  • Pour the dressing over the carrots and onions. Toss.
  • Cover and chill at least 3 hours.

Nutrition Facts : Calories 45.8, Fat 3.4, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 3.4, Protein 0.5

Tips:

  • Choose the right carrots: For the best flavor and texture, use fresh, young carrots. They should be firm and brightly colored, with no blemishes.
  • Use a sharp grater: A sharp grater will produce even, thin shreds of carrot that will cook evenly.
  • Don't overcook the carrots: Carrots should be cooked just until they are tender-crisp. Overcooking will make them mushy.
  • Use a variety of flavors: Dilled carrot salad is a versatile dish that can be customized to your liking. Try adding other vegetables, such as celery or onion, or different herbs, such as parsley or tarragon.
  • Make it ahead of time: Dilled carrot salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.

Conclusion:

Dilled carrot salad is a simple but delicious dish that is perfect for any occasion. It is easy to make, healthy, and packed with flavor. So next time you are looking for a quick and easy side dish, give dilled carrot salad a try. You won't be disappointed!

Related Topics