Carrot and Peanut Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A bright, crunchy salad that marries sweet carrots with savory peanuts in a zesty citrus dressing. This American-inspired salad recipe (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.

Ingredients

• 4 medium carrots
• 1/3 cup peanuts
• 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp dijon mustard
• 1/4 tsp salt
• 2 tbsp fresh parsley

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.