why make this recipe
This raw carrot salad is quick and fresh. It uses simple pantry items and shines with bright lime and warm spices. You can make it in less than 10 minutes. It is a light side that goes with many meals.
introduction
This salad keeps the crisp, sweet taste of raw carrots and adds a tangy dressing. It is great for hot days and for adding color to your plate. If you enjoy simple, fresh dishes, try this easy recipe and enjoy a fresh treat like our best strawberry shortcake after a meal.
how to make Raw Carrot Salad
Make this salad by shredding or thinly slicing carrots, whisking a simple dressing, and tossing everything together. Work quickly so the carrots stay crisp. Taste and adjust the salt or lime before serving.
Ingredients :
- 3 large carrots peeled and ends trimmed
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave or sub maple syrup
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper optional
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped parsley
- 2 teaspoons sesame seeds
- Optional: 1 tablespoon chopped cilantro or mint
Directions :
Prep the Carrots: Peel the carrots and grate or julienne them into thin matchsticks. Place in a bowl.
Make the Dressing: In a small bowl, whisk olive oil, lime juice, apple cider vinegar, agave, ground coriander, cayenne (if using), and salt until smooth.
Mix: Pour the dressing over the carrots. Toss well so the carrots are coated. Stir in chopped parsley and optional cilantro or mint. Sprinkle sesame seeds on top.
Serve & Store: Serve right away for best crunch. To store, keep in an airtight container in the fridge for up to 2 days.
how to serve Raw Carrot Salad
Serve this salad as a side with grilled chicken, fish, or a grain bowl. It also works well on a sandwich or with tacos to add crunch and tang. You can top it with nuts or seeds for extra texture.
how to store Raw Carrot Salad
Put the salad in an airtight container and keep it in the refrigerator. It stays best for up to 2 days. The carrots will lose some crunch over time, so store the dressing separately if you need it to last longer.
tips to make Raw Carrot Salad
- Use fresh carrots for the best crunch and sweetness.
- Grate or julienne carrots thinly for even dressing coverage.
- Taste the dressing and add more lime or salt if needed.
- Add herbs last so they stay bright and fresh.
variation (if any)
- Add chopped apple or raisins for sweetness.
- Stir in a spoon of plain yogurt for creaminess.
- Use orange juice instead of lime for a sweeter dressing.
- For a warm salad option, try a roasted option like our butternut squash feta salad as a different idea.
FAQs
Q: Can I use pre-shredded carrots?
A: Yes. Pre-shredded carrots work fine. They may be slightly less crisp than freshly shredded.
Q: Is this salad vegan?
A: Yes. This recipe uses plant-based ingredients and is vegan.
Q: Can I make this ahead?
A: You can make it a few hours ahead, but the carrots will soften. For best crunch, dress the carrots just before serving.
Q: Can I add protein?
A: Yes. Add chickpeas, cooked lentils, or toasted nuts to make it more filling.
Raw Carrot Salad
Ingredients
Salad Ingredients
- 3 large carrots, peeled and ends trimmed Use fresh carrots for the best crunch and sweetness.
- 2 tablespoons chopped parsley Add herbs last so they stay bright and fresh.
- 2 teaspoons sesame seeds Sprinkle on top for extra texture.
- 1 tablespoon chopped cilantro or mint Optional for added freshness.
Dressing
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice Taste and adjust before serving.
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave or maple syrup For a touch of sweetness.
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper Optional for heat.
- 1/4 teaspoon kosher salt Adjust to taste.
Instructions
Preparation
- Peel the carrots and grate or julienne them into thin matchsticks. Place in a bowl.
Making the Dressing
- In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, agave, ground coriander, cayenne (if using), and salt until smooth.
Mixing
- Pour the dressing over the carrots and toss well to coat.
- Stir in chopped parsley and optional cilantro or mint.
- Sprinkle sesame seeds on top.
Serving
- Serve right away for the best crunch.
- To store, keep in an airtight container in the fridge for up to 2 days.