Carrot Salad with dill and lemon, vibrantly healthy

Summer superfood for your Midtsommer buffet


Simple and tasty, Carrot Salad is the perfect addition to your Midtsommer picnic or feast.

Kristi Bissell
Taste of Norway Editor
The Norwegian American

This easy raw shredded carrot salad comes together in just 20 minutes and is as delicious as it is lovely.

Crunchy, sweet carrots are tossed in a lemony vinaigrette and finished with a shower of chopped fresh dill, the herb that gives it a distinctly Scandinavian taste. So simple and tasty, it is the perfect addition to any Midtsommer picnic or feast.

And while carrots are their best in late spring, they are available throughout the year. This vibrant and nutritious salad is one you will want to return to again and again.

Grated carrots are the star of the show in this recipe, and the mustard, lemon, honey and olive oil form a flavorful vinaigrette that complements the carrots perfectly. That final shower of fresh dill brings the whole recipe together with its bright herbal notes.

Why this recipe works

It’s very easy to prepare. Simply shred your raw carrots, chop your dill and whisk your vinaigrette. Toss together and enjoy!

The ingredients are readily available. Many of us always have carrots and a lemon in the fridge. Stop at the store for fresh dill, and you are ready to go!

You can make it in any season of the year. Carrots are a grocery store staple, and good carrots can be found at any time of the year.

Expert tips

When making the vinaigrette, add the olive oil in a slow and steady stream while whisking constantly. This will help the vinaigrette form an emulsion and keep it from separating.

While a box grater and your food processor will do the job of shredding carrots just fine, a julienne peeler makes the prettiest shredded carrots (that’s what I used to get the shredded carrots you see above). It’s a small investment to make for a really lovely salad.


What do I serve with this raw carrot salad?

It goes with just about anything! You could also add chickpeas to it if you wanted to include a little protein and turn it into a meal in and of itself. It also makes a nice crunchy addition to sandwiches and wraps.

How do I store raw carrot salad?

Store the salad tightly covered in the refrigerator for 3 or 4 days. It will be crunchiest on Day 1 as the carrots will soften slightly in the refrigerator over time. But it will still be delicious!

What can I substitute for the dill?

Chopped fresh chives, tarragon, basil, parsley, or cilantro would all work well in this recipe in place of the dill.

CARROT SALAD with dill and lemon
4 servings

Carrot Salad can be used to make a delicious open-faced sandwich on rye bread with Boursin cheese and sliced fresh avocado.


1 small shallot, minced
2 tsps. Dijon mustard
2 tbsp. freshly squeezed lemon juice
1 tsp. honey
3 tbsps. extra virgin olive oil
2 tbsps. chopped fresh dill
coarse salt
freshly ground pepper
1 pound carrots


A box grater, julienne peeler, or a food processor fitted with a shredding disc


  1. Whisk shallot, mustard, lemon juice, and honey together in a small bowl.
  2. Slowly whisk in olive oil. Whisk in dill and season with salt and pepper to taste.
  3. Toss the carrots in the vinaigrette and season again with salt and pepper to taste.
  4. Serve immediately or cover and transfer to the refrigerator until ready to serve.

Photos by Kristi Bissell

This article originally appeared in the June 2023 issue of The Norwegian American.

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Kristi Bissell

Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops. For more information, visit her blog,