Sugar-Free Shredded Carrot Salad
Brighten up your table with this refreshing and wholesome Sugar-Free Shredded Carrot Salad, a vibrant side dish that's both healthy and delicious! Packed with the natural sweetness of crunchy shredded carrots, this salad features a tangy, creamy dressing made with unsweetened Greek yogurt, zesty lemon juice, and a hint of celery seed for a subtle, earthy kick. Fresh herbs like dill and parsley add an aromatic touch, while green onions deliver a mild bite. To top it off, crunchy sunflower seeds are sprinkled in for added texture and nutty flavor. Ready in just 20 minutes and free of added sugar, this easy-to-make salad is perfect for a light lunch, picnic, or as a side to your favorite main courses. Serve it chilled or at room temperature for a delicious dish that's as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 4 medium carrots
- 0.5 cup unsweetened Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon celery seeds
- 0.25 cup sunflower seeds
Instructions
Wash and peel the carrots. Use a box grater to shred the carrots or, alternatively, use a food processor with a grating attachment to achieve the desired texture. Place the shredded carrots into a large mixing bowl.
In a small mixing bowl, combine the unsweetened Greek yogurt, lemon juice, olive oil, salt, black pepper, and celery seeds. Stir the ingredients until they form a smooth, creamy dressing.
Chop the fresh dill and parsley finely. Add these to the shredded carrots in the large mixing bowl. Also, thinly slice the green onions and add them to the carrots.
Pour the yogurt dressing over the carrot mixture in the large bowl. Use a pair of tongs or a large spoon to gently toss the salad, ensuring that all ingredients are evenly coated with the dressing.
Taste and adjust seasoning as necessary, adding more salt or lemon juice if desired to suit your preference.
Sprinkle the sunflower seeds over the salad and give it a final, gentle toss.
Transfer the carrot salad to a serving dish and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing side or light main dish.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
