Food & Cooking Recipes Salad Recipes Julienned-Carrot and Kale Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 5, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 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. Ingredients 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 Directions 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. Mikkel Vang Cook's Notes For easy slicing, use a mandoline with the medium julienne blade attached. Print