Raw Carrot Salad

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.

Course Salad, Side

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 8

Total Time 8

Servings servings

Calories 75kcal

Author Caitlin Shoemaker

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.

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!

Nutrition