Raw Carrot Salad
Bright, crisp, and kissed with lemony sweetness, this Raw Carrot Salad transforms simple carrots into a refreshingly light side dish. It’s quick, vibrant, and the perfect palate cleanser for bold meals.
Ingredients
Salad Ingredients
- 5 large carrots peeled into ribbons or spiralized
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
Dressing
- 3 tablespoons vegetable oil
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the vegetable oil, lemon juice, honey, apple cider vinegar, Dijon mustard, salt, and pepper until fully combined.
- Use a vegetable peeler to shave carrots into long, thin ribbons. Place them in a large mixing bowl.
- Pour the dressing over the carrot ribbons and gently toss to coat.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and carrots to slightly soften.
- Right before serving, toss in the fresh chopped parsley and dill. Serve chilled.
Notes
For extra crunch, drain carrots in a paper towel-lined colander before dressing. You can also add a pinch of crushed red pepper or grated ginger for a bolder flavor twist.
Nutrition Information
- Calories: 90 kcal
- Fat: 5g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 2g
- Protein: 2g
- Carbohydrates: 11g
- Fiber: 3g
- Sugar: 5g
- Sodium: 554mg
- Potassium: 318mg
- Vitamin A: 12,048 IU
- Vitamin C: 19mg
- Calcium: 55mg
