Raw Carrot Salad

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Chill time: 1

Total Time: 1 10

Servings: servings

Calories: 106kcal

Author: Shruthi Baskaran-Makanju

My raw carrot salad gets better the longer it sits — ribbons marinate in a lime-Dijon-maple dressing for at least an hour. Vegan, gluten-free, 10 minutes hands-on.

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Ingredients

For the salad:

3 large carrots peeled and cut into thin ribbons with a vegetable peeler
For the dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice about 1 medium lime
1½ teaspoons pure maple syrup
1 teaspoon Dijon mustard
1 small garlic clove finely grated on a microplane
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For garnish:

1 tablespoon fresh parsley finely chopped
1 tablespoon fresh dill finely chopped
1 tablespoon black sesame seeds

Instructions

Make the ribbons. Peel the carrots, then run the peeler down each carrot to make thin ribbons. Rotate the carrot a quarter turn after each pass and keep going until you reach the dense core (discard or save the core for stock). Pat the ribbons dry with a clean kitchen towel and transfer to a large bowl.
Whisk the dressing. In a small bowl, whisk together the olive oil, lime juice, maple syrup, Dijon, grated garlic, kosher salt, and black pepper until smooth and emulsified. The mustard binds it together.
Marinate. Pour the dressing over the carrot ribbons and toss with your hands or tongs until every ribbon is coated. Cover and refrigerate for at least 1 hour, or up to overnight.
Finish and serve. Just before serving, give the salad a quick toss to redistribute any dressing that's settled at the bottom. Top with parsley, dill, and black sesame seeds.

Notes

Dry the ribbons before dressing. Wet carrots dilute the dressing. Pat them dry with a clean towel after peeling.
A Y-peeler gives the most uniform ribbons. A mandoline on the thinnest setting also works.
Grate the garlic, don't mince. Raw minced garlic stays sharp in a marinade; finely grated garlic dissolves into the dressing and mellows.
The salad gets better as it sits. One hour is the minimum, overnight is best — the carrots soften slightly while keeping their crunch.
The carrots may release a little liquid as they sit. This is normal. Toss before serving and don't pour off the liquid; it's part of the dressing.
Lemon swap: Substitute fresh lemon juice for the lime if you prefer — the flavor becomes slightly brighter and more familiar, less floral.
Storage: Keeps refrigerated in an airtight container for up to 3 days. Add the garnishes fresh when serving.

Nutrition