Julienned-Carrot and Kale Salad

Prep Time:
15 mins
Total Time:
15 mins

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.


  • 1 pound carrots, peeled and thinly julienned

  • 2 cups thinly sliced lacinato kale (2 ounces)

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon honey

  • 1 ½ teaspoons Dijon mustard

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 2 tablespoons hempseeds


  1. Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

    julienned carrot and kale salad
    Mikkel Vang

Cook's Notes

For easy slicing, use a mandoline with the medium julienne blade attached.

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