Raw Carrot Salad
This raw carrot salad is a quick and fresh side dish that uses simple pantry items, bright lime, and warm spices. It can be made in less than 10 minutes.
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.
Notes
For added sweetness, consider chopped apple or raisins. To make it creamy, stir in plain yogurt. Replace lime with orange juice for a sweeter dressing.