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Carrot Salad with Preserved Lemon Vinaigrette

Prep Time25 mins
Total Time25 mins
Servings: 6 as a side
Calories: 161kcal
Author: Nisha Vora


  • Wide vegetable peeler


  • 1 ½ pounds carrots, peeled
  • 1 cup fresh mint leaves, finely chopped*
  • 1 ½ cups fresh parsley leaves, finely chopped
  • 6 scallions, sliced very thinly on a bias (top ½-inch and end roots trimmed off)
  • 1 navel or Cara Cara orange, sliced into segments

Preserved Lemon Vinaigrette

  • ¼ cup (60 mL) freshly squeezed lemon juice
  • 1 teaspoon maple syrup
  • 1 tablespoon preserved lemon rind
  • 1 garlic clove, minced or crushed with a press
  • ½ of a medium shallot, minced
  • ¼ cup (56 mL) extra virgin olive oil
  • 2 tablespoons fresh mint, finely chopped
  • ¼ to ½ teaspoon sea salt, plus more to taste
  • Freshly cracked black pepper


  • Using a wide (Y-shaped) vegetable peeler, peel the carrots vertically in ribbons until you get to the point where you can’t peel anymore. Laying the carrot flat on a cutting board helps to get the most ribbon. Save any inner carrots for snacks or for another recipe (such as pickled carrots).
  • In a bowl, combine the carrot ribbons with the mint, parsley, scallions, and oranges. Sprinkle with a pinch of salt.
  • Make the vinaigrette: In a bowl, whisk together the lemon juice, maple syrup, preserved lemon, garlic, and shallot. Stream in the olive oil, whisking as you go. Stir in the chopped mint and season with the salt and pepper to taste.
    Or, add all of the ingredients to a jarred lid and shake vigorously until emulsified.
  • Drizzle the vinaigrette on top of the carrot salad and toss gently.


  • To make the prep quicker, you can add the mint, parsley, and scallions to a food processor and pulse repeatedly until finely chopped.