This colorful, fresh carrot salad is best served cold as a side, or add protein and call it an entrée!

Prep Time: 5 minutes | Makes 1-2 Serving(s)


  • 3 Tri-Colored Carrots
  • 1/3 Cup olive oil
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • 1 Teaspoon SPG (Salt, Pepper, Garlic)
  • 1 Teaspoon parsley


To start, wash the carrots. Using a vegetable peeler, cut the carrots into thin ribbons.

For the dressing, in a small bowl, whisk olive oil, Dijon mustard, honey, SPG, and parsley in a small bowl. Combine the dressing with the ribboned carrots and mix well.

Serve cold and enjoy!

Nutrition Information Per Serving:

200 calories, 5g protein, 10g fat, 4.5g carb

Emilee Hudsmith McKinney is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings and the Take Off app (found on the Apple and Google Play store). To learn more, visit @takeoffforgood on Instagram,, or download the Take Off app.