Raw carrot salad – From my bowl

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This refreshing Raw carrot salad blends tender, crisp carrots and fresh herbs in a warm, tangy vinaigrette. A simple and delicious side dish for spring or summer. Vegan and gluten-free.

Enjoy this simple and Refreshing carrot salad for spring and summer side dishes (or whenever the desire arises!). Thinly sliced ​​carrots, fresh parsley and sesame seeds are all tossed into a tangy, sweet and warmly spicy vinaigrette in about 10 minutes. It’s a perfect pop of orange on your plate.

Contents
  1. A salad that is anything but boring
  2. Ingredients for raw carrot salad
  3. How to make raw carrot salad
  4. Presentation suggestions
  5. Substitutions and variations
  6. How to Store Carrot Salad
  7. Raw carrot salad recipe

A salad that is anything but boring

The only time I get excited about eating carrots is when they’re baked into a carrot cake or cooked into a creamy soup…until this raw carrot salad recipe comes into play. my life ! Like a textured dream with vibrant, addictive flavors, this is a game-changing side dish.

Have you heard about the viral TikTok carrot salad? This recipe is quite similar, but I’m happy to say that my version is slightly improved with simple, everyday ingredients (that may already be in your kitchen).

Thinly sliced ​​carrots, fresh herbs and sesame seeds are tossed in a tangy, well-balanced 7-ingredient vinaigrette. You get a little bit of everything in every bite; lots of crunch from the carrots, refreshing flavors from the herbs and an addictive tang from the dressing. All this for just 10 minutes of hands-on work? Yes please!

Ingredients for raw carrot salad

This carrot salad recipe is made with a handful of everyday ingredients:

ingredients for raw carrot salad arranged on marble platter on light burgundy background
  • Carrots: The carrots are of course the star of this salad, so be sure to use the best ones you can find! Unblemished organic carrots are fantastic. For an even more magnificent presentation, peel the carrots and cut the ends.
  • Lime juice and apple cider vinegar: These two sources of acid work in two ways: (1) they add tangy, tangy flavors to the dressing, and (2) they slowly tenderize and soften the carrots.
  • Agave syrup: This natural sweetener balances the stronger, tangier flavors of the salad. You can use maple syrup as a substitute if you like.
  • Spices and seasonings: A combination of dried cilantro, cayenne pepper and a pinch of kosher salt gives the salad warm, subtly spicy flavors. If spicy food isn’t your thing, feel free to omit the cayenne pepper.
  • Parsley: Finely chopped fresh flat-leaf parsley adds a refreshing herbaceous element, as well as gorgeous green flecks throughout.
  • Sesame seeds: These add a bit of crunch. I like to grill them before sprinkling them on salad, because the heat extracts their natural oils, giving them a deeper, nuttier flavor.

How to make raw carrot salad

a grid of two images showing sliced ​​carrots and tangy dressing
  1. Slice carrots as finely as possible. Put aside.
  2. Stir oil, lime juice, apple cider vinegar, agave, cilantro, cayenne pepper, and salt in a large bowl until well combined.
  3. Add sliced ​​carrots, parsley and sesame seeds to the bowl with the dressing. Throw coat.
  4. Serve the salad immediately or adjust it next to for a few minutes to let the carrots soften slightly.

Caitlin’s Cooking Tips

  • Thinly slice the carrots: When carrots are thinly sliced, you’re more likely to get a little bit of everything in every bite. I prefer to cut my carrots into “noodles” with a mandolin, but you can also grate them with a box grater for a finer, easier-to-spoon texture.
  • Toast the sesame seeds: The heat will bring out their natural oils, making them even tastier! To do this, add the seeds to a dry pan and heat over medium-low heat until lightly browned and fragrant.
  • Let the flavors develop: Do you have a few extra minutes? I highly recommend letting the salad sit for about 30 minutes so the wonderful flavors can blend and the carrots can soften slightly.
raw carrot salad served in a bowl

Presentation suggestions

Add some color to your plate by pairing this crunchy and tangy vegan carrot salad with your favorite main dishes. It adds an extra refreshing touch to this cold soba noodle salad, as well as this garlicky green bean stir-fry. Or, for a nice contrasting crunch, pair it with this vegan chickpea salad sandwich.

Even leftover carrots can be reused for other dishes. Experiment by layering them in this Zucchini Noodle Salad or Rainbow Vegetable Sandwich.

If you’re looking for simpler vegan salad recipes, you’ll also love this Roasted Broccoli and Quinoa Salad, this Shaved Fennel Salad, and this Edamame Smashed Cucumber Salad!

Substitutions and variations

  • Carrot Substitution: Add a little more color to the salad by replacing regular orange carrots with heirloom or rainbow carrots.
  • Add nuts and seeds: Sesame seeds, pumpkin seeds and/or chopped almonds will enhance the crunch.
  • Sesame seed options: Consider using white and black sesame seeds for a visually interesting and irresistible presentation.
  • Herb Options: Use a mixture of fresh parsley, cilantro and/or mint in the salad for fresher, more vibrant flavors.

How to Store Carrot Salad

Leftover carrot salad can be stored in an airtight container in the refrigerator for up to 5 days – keep in mind that it will soften more as it sits! Freezing is not recommended.

Enjoy leftover salad fresh or let it come to room temperature before serving. Stir well to mix the flavors and thin the vinaigrette.

raw carrot salad served in a bowl with serving spoons

Recipe FAQs

Is raw carrot salad good for you?

Yes, this salad is very nutritious! Raw carrots fill every bite with plant fiber, beta-carotene, antioxidants, and a long list of other vitamins and minerals.

How to cut carrots for salad?

I recommend slicing carrots into thin strips or ribbons with a mandolin or vegetable peeler. You can also grate the carrots with a grater for a more “scoopable” texture.

How long do grated carrots last?

Leftover grated carrots or carrot strips will last for 2 or 3 days when stored in an airtight container in the refrigerator. They’re perfect to have on hand when you need a last-minute topping for that bowl of vermicelli noodles or tangy beet salad.

Appreciate! If you make this recipe and decide to share it on Facebook Or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊



  • Prepare the carrots: Cut the carrots into 3-4 inch pieces (or shorter/longer if you prefer), then use a mandolin to slice the carrots lengthwise as thinly as possible. Put aside.

  • Prepare the vinaigrette: Add the oil, lime juice, apple cider vinegar, agave, cilantro, cayenne pepper, and salt to a large bowl. Whisk well until combined.

  • Mix: Add the sliced ​​carrots, parsley and sesame seeds to the bowl. Mix well until all the carrots are evenly coated with the dressing.

  • Serve and store: Enjoy immediately or wait 10 to 15 minutes for the carrots to soften slightly. Store leftovers in an airtight container in the refrigerator for up to 5 days.

  • Carrots: I prefer to cut my carrots into “noodles” with a mandolin because I like the texture, but that makes them harder to put on sandwiches or toast. If you want, you can also grate the carrot for a finer, easier-to-spoon texture!

Calories: 75kilocaloriesCarbohydrates: 7gProtein: 1gFat: 5gSaturated fat: 1gPolyunsaturated fats: 1gMonounsaturated fat: 3gSodium: 179mgPotassium: 176mgFiber: 2gSugar: 4gVitamin A: 7840UIVitamin C: 6mgCalcium: 24mgIron: 0.5mg

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