Shredded Carrot Salad

In a large bowl, combine the olive oil, lemon juice, mustard, honey, and a ¼ teaspoon each of salt and ground black pepper. Stir well. 2. Peel the carrots, then use the largest holes on your box grater to shred them. I usually need to shred about 5 large carrots to get 1 pound. (I measure them after shredding; you may need 1.25 pounds to get 1 pound shredded.) Add the carrots to the bowl of dressing and stir well. 3. Next, add the green onions, cilantro, raisins, and pecans. Stir well, then refrigerate the bowl and let the salad marinate for at least 30 minutes before serving. The dressing will soak into the carrots, making the salad more flavorful. 4. Before serving, stir the salad again, then taste and make any necessary adjustments. You can add an extra squeeze of lemon juice for a brighter flavor, or another pinch of salt to boost the overall taste. (Or add honey for a sweeter flavor.) Leftovers can be stored in an airtight container in the fridge for up to 3 days. 5. prep15 mins 6. cook0 mins 7. total15 mins