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Carrot Salad With Mint Vinaigrette

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“Another Portuguese-style salad for an antipasto platter from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She also recommends the Mint Vinaigrette on a spinach salad with feta, red onion, and Kalamata olives, or with grilled fish like tuna.”

Ingredients Nutrition


  1. Peel the carrots and cut into thin slices or julienne on a mandoline or by hand. There should be about 4 cups. Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes.
  2. Drain the carrots and refresh them in ice water. Drain again, pat dry, and put in a large mixing bowl.
  3. Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan. Heat to boiling and remove from heat. Let it steep about 10 minutes, then strain the infusion into a mixing bowl. There should be about 1/4 cup of infused lemon juice.
  4. Add the remaining vinaigrette ingredients to the infusion and whisk together.
  5. Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.

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