Raw Carrot Salad
A bright and refreshing dish that’s perfect as a light side or snack. It’s easy to make, packed with nutrients, and vegan and gluten-free.
Ingredients
Salad Ingredients
- 3 large carrots, peeled and ends trimmed Use fresh, crunchy carrots for the best flavor.
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave or substitute with maple syrup Adjust sweetness to your liking.
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper (optional) Adds a bit of heat.
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped parsley
- 2 teaspoons sesame seeds
- 1 tablespoon chopped cilantro or mint (optional) For added flavor.
Instructions
Preparation
- Wash and peel the carrots. Cut them into thin matchsticks or use a shredder for a finer texture.
- Place the prepared carrots into a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, agave (or maple syrup), ground coriander, cayenne pepper (if using), and kosher salt.
Mix the Salad
- Pour the dressing over the carrots and toss everything together until the carrots are evenly coated.
- Add in the chopped parsley and sesame seeds, and mix again.
Serve
- Serve the salad immediately for the freshest taste.
- Store leftovers in an airtight container in the fridge for 2 to 3 days.
Notes
This salad pairs well with grilled meats, fish, or as part of a picnic spread. Garnish with extra herbs or sesame seeds for added flair.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 4gSugar: 3g
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