Raw carrot salad is refreshing, healthy, and can be made in 10 minutes. The tangy lemon dijon vinaigrette adds a burst of flavor to the crisp carrots. This zesty salad is perfect for a light lunch or side dish!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Ready in 10 minutes using only a few simple ingredients!
- A healthy salad that’s a good source of fiber, antioxidants, beta carotene, and several vitamins and minerals.
- This recipe is naturally vegan and gluten-free!
📋 Ingredients and notes
To make this raw carrot salad recipe, you’ll need carrots, fresh parsley, fresh dill, and black sesame seeds.
To make the dressing, you’ll need Dijon mustard, lime juice, garlic, vegetable oil, maple syrup, salt, and black pepper.
Variations & Substitutions
- Carrots. Any type of carrot works for this recipe!
- Fresh herbs. I used fresh parsley and fresh dill, which both add a fresh and herby flavor to the salad. Alternatively, you can also use cilantro or green onions.
- Dijon mustard. You can use spicy brown mustard as a substitute.
- Maple syrup. Substitute with honey or agave nectar.
- Vegetable oil. You can also use avocado oil or extra virgin olive oil.
- You can add ingredients like raisins, almonds, pecans, walnuts, or cranberries to add more flavor and crunch.
📖 How to make raw carrot salad
Step 1:
Peel carrots carefully and cut into thin ribbons using a vegetable peeler. Place in a bowl with a lid, preferably.
Step 2:
Whisk all dressing ingredients together in a medium bowl until combined.
Step 3:
Toss carrot ribbons with the dressing and marinate at least one hour or overnight in the fridge.
Step 4:
Serve it chilled with fresh parsley, dill and black sesame seeds.
👩🏽🍳 Tips for the best raw carrot salad
⭐ Thoroughly wash and peel carrots. Dry them before cutting to improve how the dressing coats the salad. Use a Y-peeler or mandoline slicer for uniformly thin carrot ribbons that marinate and eat well.
- Whisk the dressing vigorously to create an emulsion, ensuring the oil and lemon juice blend well for a coherent flavor throughout the salad.
- For a milder garlic flavor, remove the garlic clove from the dressing before tossing with the carrots, or mince it very finely for a more integrated flavor.
👩🏽🍳 Troubleshooting FAQs
The TikTok trend is about how raw carrot salad contains a unique fiber that removes excess estrogens and endotoxins from the body. The theory, originally by Dr. Ray Peat, is considered a great way to support hormonal balance. The trend went viral on TikTok, reaching almost 9 million views.
To speed up the prep time, use a mandoline, a food processor with a slicing disk, or a box grater.
Yes, raw carrot salad can be made 1-2 days ahead of time. Store the raw salad separately from the dressing and mix them together just before serving.
🍴 How to serve raw carrot salad
Serve raw carrot salad as a side dish or light lunch. It’s perfect for summer barbecues, picnics, parties, and other gatherings. My favorite vegetarian dishes to serve it with are spicy gochujang tofu, air fryer buffalo cauliflower, and vegan drumsticks.
🍴Storage and reheating suggestions
Leftovers can be stored in an airtight container in the fridge for 3-4 days. However, they’re best enjoyed within a day or two, as the texture might lose its crunch over time.
🍴 More vegetarian salad recipes
If you like this recipe, check out my other hearty vegetarian salad recipes:
Easy Vegan Chopped Salad
The Best Vegan Caesar Salad
Vegan Niçoise Salad
Roasted Vegetable Salad
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Raw Carrot Salad
Ingredients
Salad
- 3 carrots, large, washed, tips trimmed
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill finely , chopped
- 1 teaspoon black sesame seeds
Dressing
- 2 tablespoons vegetable oil
- 1 tablespoons lime juice, or lemon
- 1 ½ teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, whole
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel carrots carefully and cut into thin ribbons using a vegetable peeler. Place in a bowl with a lid, preferably.
- Whisk all dressing ingredients together in a medium bowl until combined
- Toss carrot ribbons with the dressing and marinate at least one hour or overnight in the fridge.
- Serve it chilled with fresh parsley, dill and black sesame seeds.
Notes
- Ensure carrots are thoroughly washed and peeled. Dry them before cutting to improve how the dressing coats the salad. Use a Y-peeler or mandoline slicer for uniformly thin carrot ribbons that marinate and eat well.
- Spread carrots in a colander and use a paper towel to press out the excess moisture so the salad stays crispy.
- Whisk the dressing vigorously to create an emulsion, ensuring the oil and lemon juice blend well for a coherent flavor throughout the salad.
- For a milder garlic flavor, remove the garlic clove from the dressing before tossing with the carrots, or mince it very finely for a more integrated flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
