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This refreshing Raw Carrot Salad tosses crisp-tender carrots and fresh herbs in a warm and tangy dressing. A simple and lovely side dish for spring or summer. Vegan & Gluten-Free.
Enjoy this simple and Refreshing Carrot Salad for spring and summer side dishes (or whenever the craving strikes!). Thinly sliced carrots, fresh parsley, and sesame seeds are all tossed in a tangy, sweet, and warmly spiced dressing in about 10 minutes. It’s a perfect pop of orange on your plate.
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An Anything-But-Boring Salad
The only time I get excited about eating carrots is when they’re baked into carrot cake or cooked in a creamy soup… until this Raw Carrot Salad recipe walked into my life! Like a textural dream with addictively vibrant flavors, it’s a game-changer of a side dish.
Have you heard of the viral TikTok carrot salad? This recipe is pretty similar, but I’m happy to say my version is slightly elevated thanks to simple, everyday ingredients (that may already be in your kitchen).
Thinly sliced carrots, fresh herbs, and sesame seeds are tossed in a well-balanced, 7-ingredient tangy dressing. You get a little bit of everything in each bite; plenty of crunch from the carrots, refreshing flavors from the herbs, and an addictive zestiness from the dressing. All that for only 10 minutes of hands-on work? Yes, please!
Ingredients for Raw Carrot Salad
This carrot salad recipe is made from a handful of everyday ingredients:
- Carrots: Carrots are the star of this salad, of course, so be sure to use the best ones you can find! Organic carrots without blemishes are fantastic. For an extra gorgeous presentation, peel the carrots and slice off the ends.
- Lime juice & apple cider vinegar: These two sources of acid work in two ways: (1) they add zesty-tart flavors to the dressing, and (2) they slowly tenderize and soften the carrots.
- Agave syrup: This natural sweetener balances the stronger, tangier flavors in the salad. You can use maple syrup as a substitute if you want.
- Spices and seasonings: A combination of dried coriander, cayenne pepper, and a pinch of kosher salt gives the salad warm and subtly spicy flavors. If spicy food isn’t your thing, feel free to omit the cayenne.
- Parsley: Finely chopped fresh flat-leaf parsley lends an herbaceous and refreshing element, as well as gorgeous green flecks throughout.
- Sesame seeds: These add a little crunch. I like to toast them before sprinkling them over the salad because the heat draws out their natural oils, giving them a deeper, nuttier flavor.
How to Make Raw Carrot Salad
- Slice the carrots as thinly as possible. Set aside.
- Stir the oil, lime juice, apple cider vinegar, agave, coriander, cayenne, and salt together in a large bowl until combined.
- Add the sliced carrots, parsley, and sesame seeds to the bowl with the dressing. Toss to coat.
- Serve the salad immediately, or set it aside for a few minutes to let the carrots soften slightly.
Caitlin’s Cooking Tips
- Thinly slice the carrots: When the carrots are sliced thinly, you have a better chance of getting a little bit of everything in each bite. I prefer to slice my carrots into “noodles” with a mandoline, but you can also grate them with a box grater for a finer texture that’s more spoon-able.
- Toast the sesame seeds: The heat will draw out their natural oils, making them even tastier! To do this, add the seeds to a dry skillet and heat over medium-low heat until they’re slightly golden and fragrant.
- Let the flavors develop: Got a few extra minutes? I highly recommend letting the salad sit for about 30 minutes so the wonderful flavors can meld together and the carrots can soften slightly.
Serving Suggestions
Add a little color to your plate by pairing this crisp 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 Garlic Green Bean Stir Fry. Or, for a nice contrasting crunch, pair it with this Vegan Chickpea Salad Sandwich.
Even the leftover carrot strips can be repurposed for other dishes. Experiment by layering them in this Zucchini Noodle Salad or this Rainbow Veggie Sandwich.
If you’re looking for more simple vegan salad recipes, you’ll also love this Roasted Broccoli Quinoa Salad, this Shaved Fennel Salad, and this Smashed Cucumber Salad with Edamame!
Substitutions and Variations
- Carrot Substitution: Add a little more color to the salad by swapping the regular orange carrots for heirloom or rainbow carrots.
- Add Nuts and Seeds: Sesame seeds, pumpkin seeds, and/or chopped almonds will upgrade the crunchiness.
- Sesame Seed Options: Consider using both white and black sesame seeds for a visually interesting and irresistible presentation.
- Herb Options: Use a blend of fresh parsley, cilantro, and/or mint in the salad for more fresh and dynamic 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 the leftover salad chilled or let it come down to room temperature before serving. Give it a good stir to mix up the flavors and thin out the dressing.
Recipe FAQs
Yes, this salad is very nutritious! Raw carrots fill every bite with plant-based fiber, beta-carotene, antioxidants, and a long list of other vitamins and minerals.
I recommend slicing the carrots into thin strips or ribbons with either a mandoline or a vegetable peeler. You can also grate the carrots with a box grater for a more “scoop-able” texture.
Any leftover shredded carrots or carrot strips will last for 2 or 3 days when stored in an airtight container in the fridge. They’re great to have on hand when you need a last-minute topping for this Vermicelli Noodle Bowl or this Tangy Beet Salad.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Raw Carrot Salad
Ingredients
- 3 large carrots peeled and ends trimmed
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave or sub maple syrup
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper optional
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped parsley
- 2 teaspoons sesame seeds
- Optional: 1 tablespoon chopped cilantro or mint
Instructions
- Prep the Carrots: Cut the carrots into 3-4” pieces (or shorter/longer if you prefer), then use a mandoline to slice the carrots lengthwise as thinly as possible. Set aside.
- Make the Dressing: Add the oil, lime juice, apple cider vinegar, agave, coriander, cayenne, and salt to a large bowl. Whisk well until evenly combined.
- Mix: Add the sliced carrots, parsley, and sesame seeds to the bowl. Mix well until all of the carrots are evenly coated in the dressing.
- Serve & Store: Enjoy immediately, or wait 10-15 minutes for the carrots to soften slightly. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
- Carrots: I prefer to slice my carrots into “noodles” with a mandoline because I enjoy the texture, but it does make them harder to put on sandwiches or toast. If you’d like you can also grate the carrot for a finer texture that’s more spoon-able!
This turned out really well. It’s nicely balanced. I love carrots and it is fun to have a different way of eating them. I left out the cayenne.
So happy you enjoyed it, Bre!