Carrot and Peanut Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, crunchy salad that marries sweet carrots with savory peanuts in a zesty citrus dressing. This american-inspired salads (vegan) ready in about 15 minutes pairs carrots, peanuts, lemon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Serves 2 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate the 4 medium carrots into fine strands using a box grater, then transfer to a large bowl.
  2. Step 2: In a small bowl, whisk together the juice of 1 lemon, 2 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp dijon mustard, and 1/4 tsp salt until emulsified.
  3. Step 3: Add the 1/3 cup peanuts and 2 tbsp chopped fresh parsley to the grated carrots. Pour the vinaigrette over the salad and toss until evenly coated.
  4. Step 4: Let the salad sit for 10 minutes to allow the flavors to meld, then serve chilled for optimal freshness.

Frequently asked questions

How long does Carrot and Peanut Salad with Lemon Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Carrot and Peanut Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Carrot and Peanut Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot and Peanut Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Carrot and Peanut Salad with Lemon Vinaigrette vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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