Why You’ll Love This Recipe

I love this salad because it’s vibrant, easy to make, and ready in just 15 minutes. The lemony dressing brings a lively zing, while the honey adds just the right touch of sweetness. The toasted hazelnuts give it an irresistible crunch, and the carrot ribbons make it look beautiful on the plate. It’s a salad that feels both refreshing and satisfying — perfect for everyday meals or entertaining guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

400 g (14 oz) Carrots
15 g (1 oz) Fresh flat leaf parsley, Finely chopped
1 (1 oz) Lemon, Zest and juice
1 (1 oz) Garlic clove, Crushed
3 tbsp Olive oil
1 tsp Honey
50 g Hazelnuts

Directions

I start by toasting the hazelnuts in a small frying pan over low heat for about 5 minutes, shaking the pan or stirring often to prevent them from burning. Once they’re golden brown and fragrant, I remove them from the heat, let them cool slightly, then chop them roughly and set them aside.

Next, I finely chop the parsley and add it to a large mixing bowl. I whisk in the lemon zest and juice, crushed garlic, olive oil, honey, and a pinch of salt and pepper to create the dressing.

I peel the carrots, then use the peeler to shave them into long ribbons. I add the carrot ribbons to the bowl with the dressing and toss everything together until the carrots are evenly coated.

I stir through most of the chopped hazelnuts, then transfer the salad to a serving dish and sprinkle the remaining nuts on top for garnish.

Servings and Timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Variations

I sometimes swap the hazelnuts for almonds, walnuts, or pistachios for a different crunch. If I want more colour, I mix in some grated beetroot or red cabbage. For extra flavour, I add a few raisins or dried cranberries, which go beautifully with the lemon and honey. I also like to add a touch of cumin or a pinch of chilli flakes to the dressing for a subtle spice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The flavours actually develop more as it sits, but I give it a good stir before serving again. It’s best served chilled or at room temperature. This salad doesn’t need reheating — it’s all about that fresh crunch.

FAQs

Can I make this salad ahead of time?

Yes, I often make it an hour or two before serving. I just keep it chilled and add the hazelnuts right before serving so they stay crunchy.

Can I use grated carrots instead of ribbons?

Absolutely. Grated carrots work perfectly and make the salad even quicker to prepare.

Can I replace the hazelnuts?

Yes, I often use almonds, walnuts, or even sunflower seeds for a nut-free option.

What type of olive oil works best?

I use extra virgin olive oil for its rich, fruity flavour that pairs beautifully with the lemon.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavour, but bottled will work in a pinch.

How do I stop the carrots from going soggy?

I toss them with the dressing just before serving to keep them crisp.

Can I make this salad vegan?

Yes, I simply replace the honey with maple syrup or agave nectar.

What can I serve this with?

I love pairing it with roast chicken, grilled fish, or falafel — it’s a great side for almost anything.

Can I add cheese?

Yes, a crumble of feta or goat’s cheese adds a lovely creamy contrast to the tangy dressing.

How long does it last in the fridge?

It keeps well for up to 2 days, though it’s best eaten fresh for maximum crunch.

Conclusion

I love this carrot salad for its simplicity, brightness, and balance of textures. The zesty lemon dressing, sweet honey, and toasted hazelnuts make it a side dish that stands out from the rest. It’s quick to prepare, full of flavour, and always a hit whether I’m serving it with a casual lunch or a special dinner.