Recipes Marinated Carrot Salad Be the first to rate & review! This garlicky salad travels well. Pack it in a container for a potluck supper or serve it as a side dish with anything from pork and steak to chicken and fish.Plus: More Vegetable Recipes and Tips By Andrew J. Powning Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Jim Franco Active Time: 35 mins Total Time: 4 hrs 40 mins Yield: 4 Ingredients Salt 1 pound carrots, thinly sliced on the diagonal or julienned 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar or red wine vinegar 2 garlic cloves, minced 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 1 tablespoon chopped parsley 1 teaspoon Dijon mustard 1 teaspoon sugar Freshly ground pepper Directions Bring a medium saucepan of water to a boil. Salt the water, then add the carrots and cook until they are barely tender, about 3 minutes; drain them. In a large bowl, whisk the olive oil with the vinegar, garlic, lemon juice, shallot, parsley, mustard and sugar and season with salt and pepper. Add the carrots and toss to coat. Refrigerate for at least 4 hours or overnight. Serve the carrot salad chilled or at room temperature. Make Ahead The marinated carrots can be refrigerated for up to 2 days. Notes One Serving 183 calories, 14.3 gm total fat, 2.0 gm saturated fat, 14 gm carb. Rate it Print