Raw Carrot Salad Recipe
Here's a Raw Carrot Salad that you can make in under 10 minutes. Vegan and gluten-free, this healthy salad is perfect for a light lunch or side dish with any of your main dishes.
Servings: 4 servings
Ingredients
- 3 medium-sized carrots washed, ends trimmed (10 oz/287 g)
- ½ cup parsley roughly chopped (can substitute with cilantro or mint)
- 1 tablespoon olive oil or coconut oil
- 2 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon maple syrup
- ½ teaspoon ground cumin
- 1 teaspoon sea salt or kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon sesame seeds optional
Instructions
- Using a vegetable peeler, peel the outer skin of your carrots. Then continue to to grate them into ribbons. Transfer them to a large salad bowl.
- Add the parsley to the bowl.
- Prepare the dressing: Place the olive oil, apple cider vinegar, maple syrup, cumin, salt, and ground black pepper in a mason jar. Put the lid on and shake. Set aside.
- Drizzle the shaved carrots with the dressing and give it a gentle toss using tongs.
- Sprinkle with sesame seeds, if using. Serve.
Notes
- Yields: This recipe makes about 3-4 cups of carrot salad, which is ideal for 4 servings as a side dish and 2 servings as a light meal. The nutritional values below are per serving (of 4.)
- Slicing carrots: While I shave the carrots into ribbons, you can shred it using a box grater or a food processor.
- Let it rest: If you have the time, let the salad rest in the fridge for a few hours before serving. Resting time allows the flavors to meld together and make it even more delicious.
- Storage: You can store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 619mg | Potassium: 213mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8279IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg
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