Toasted Hazelnut and Shredded Carrot Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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1/2 cup peeled hazelnuts, roughly chopped

1 lemon, juiced

1 tablespoon Dijon mustard, eyeball it

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

1 pound shredded carrots

1/2 small red onion, finely chopped

1/4 cup currants or black raisins

1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls


  1. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.