Raw Carrot Salad
Here's a quick and easy Raw Carrot Salad that takes less than 10 minutes to prepare. Vegan and gluten-free, it's a healthy choice for a light lunch or a perfect side dish to complement any meal.
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 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: 72kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 619mgPotassium: 213mgFiber: 2gSugar: 5gVitamin A: 8279IUVitamin C: 13mgCalcium: 40mgIron: 1mg
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