Raw Carrot Salad
A simple, bright, and crunchy raw carrot salad with zesty dressing and a touch of sesame crunch, perfect for any meal.
Ingredients
For the salad
- 3 large large carrots, peeled and ends trimmed Use a vegetable peeler or box grater
- 2 tablespoons chopped parsley Optional: can add chopped cilantro or mint
- 2 teaspoons sesame seeds For sprinkling on top
For the dressing
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice Can swap lime for lemon if needed
- 1 teaspoon apple cider vinegar Add a splash more for extra tang if desired
- 1 teaspoon agave or maple syrup Use honey for non-vegan versions
- 1/2 teaspoon ground coriander Can sub with a small pinch of ground cumin
- 1/8 teaspoon cayenne pepper Optional for spiciness
- 1/4 teaspoon kosher salt
Instructions
Preparation
- Peel the carrots and trim the ends.
- Shred them on the coarse side of a box grater, use a mandoline with a julienne blade, or finely slice with a knife for ribbons.
Make the Dressing
- In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, and agave or maple syrup.
- Stir in ground coriander, cayenne (if using), and kosher salt until smooth.
Mix
- Place the shredded carrots in a mixing bowl.
- Pour the dressing over the carrots and toss until evenly coated.
- Fold in chopped parsley and the optional chopped cilantro or mint.
Serve & Store
- Sprinkle sesame seeds on top and serve immediately, or let the salad sit for 10-20 minutes for flavors to meld.
- To store, transfer to an airtight container and refrigerate for up to 3 days.
Notes
Keep leftovers in a sealed container; expect some softening and liquid release. Drain any excess before serving. Freezing is not recommended.