Carrot Salad + Green Onions, Parsley and Hazelnuts

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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

Serves 4  | Prep Time: 20 minutes | Cook Time: none

This is a version of a traditional French carrot salad typically made in the home kitchen. It’s got great use of pantry staples. Goes great with a grilled steak!


  • 1/2 cup hazelnuts (toasted and chopped)
  • 1 pound carrots, coarsely grated or peeled into strips with a peeler, (about 4 cups total)
  • 1 bunch green onions, white and pale green parts thinly sliced
  • 1 cup roughly chopped parsley
  • 1/2 cup, chopped green olives (optional)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons grainy mustard (Dijon works too)
  • 2 teaspoons honey
  • 1/2 cup extra virgin olive oil
  • fat pinch of salt

Chef Tips

Use other nuts and or seeds in place of hazelnuts if you don’t have hazelnuts. The purpose of the hazelnuts is for textural enjoyment, nutrition and flavor.


Step 1

Combine the carrots, green onions, green olives (if using) and parsley in a large bowl and toss.

Step 2

In a small mason jar add the vinegar, mustard, honey, olive oil and a fat pinch of salt. Secure a lid on the jar and shake until smooth. Taste for seasonings and adjust as needed.

Step 3

Drizzle the dressing over the salad and sprinkle with the hazelnuts.