Raw Carrot Salad

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This raw carrot salad is fresh, crunchy, and full of bright flavor. Thin carrot ribbons are tossed with olive oil, lime juice, apple cider vinegar, herbs, sesame seeds, and a touch of spice for an easy no-cook side dish. It is perfect for meal prep, a quick healthy lunch, or a colorful salad to serve with dinner.

Prep Time10

Rest Time10

Total Time20

Course: Salad, Side Dish

Cuisine: American

Keyword: carrot salad, healthy carrot salad, no cook salad, raw carrot salad, shredded carrot salad

Cooking Method: No-Cook

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Servings:

Calories: 132kcal

Author: MelanieCooks.com

Ingredients

3 large carrots peeled and ends trimmed
1 tbsp olive oil
1 tbsp fresh lime juice
1 tsp apple cider vinegar
1 tsp agave or maple syrup
1/2 tsp ground coriander
1/8 tsp cayenne pepper optional
1/4 tsp kosher salt
2 tbsp parsley chopped
2 tsp sesame seeds
1 tbsp cilantro chopped, or mint, optional

Instructions

Peel the carrots and trim off the ends, then cut them into 3- to 4-inch pieces.
Use a mandoline slicer or julienne peeler to slice the carrots into thin ribbons.
Add olive oil, lime juice, apple cider vinegar, agave or maple syrup, coriander, cayenne pepper, and salt to a large mixing bowl.
Whisk the dressing until smooth and combined.
Add the carrot ribbons, chopped parsley, and sesame seeds to the bowl.
Toss everything together until the carrots are evenly coated with the dressing.
Serve right away for a crisp salad.
Or let it sit for 10 to 15 minutes so the carrots soften slightly and absorb the flavor.

Notes

You can use grated carrots instead of carrot ribbons for a softer texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition