Carrots replace the usual cabbage in this recipe to create a simple but delicious  year-round salad. It’s also quick and easy to make!

Number of servings : 6 to 8

Prep time: 20 minutes

Cooking time: Ready in under 30 minutes

Type of meal : | Salads | Salads

Special diet : | High fibre | Low sodium | Heart Health | Low calorie


1½ lbs (750 g) large carrots
2 green onions, thinly sliced on the diagonal
2 tbsp (25 mL) chopped fresh parsley
1 clove garlic, minced
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) ground cumin
½ tsp (2 mL) Tabasco sauce, or to taste
1 tsp (5 mL) sugar
½ cup (125 mL) mayonnaise


  1. Julienne carrots length­wise to make fairly long strands. Mix carrots with green onions and parsley.
  2. For dressing, combine garlic, lemon juice, mustard, cumin, Tabasco and sugar. Stir in mayonnaise. 
  3. Combine carrot mix with dressing. Taste and adjust seasoning, if necessary.

Healthy Hint: Much of the fibre in carrots is soluble fibre, which can help decrease blood-cholesterol levels and reduce heart-disease risk.

Bonnie says: Julienned carrots make a great slaw that you can vary in many ways. You can cut carrots with the julienne blade of a food processor, with a small hand peeler that has a ridged julienne blade or with a knife—slicing the carrots thinly, stacking them and then slicing again into julienned strips. You could also grate the carrots.

Fran says: This carrot-slaw has 145 calories, 2.5 grams of fibre and more than twice your daily re­quirement for vitamin A. Plus, it’s low in sodium, and it contains folate and potassium.


Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

Nutritional information: