This vivid and delicious raw carrot salad is made with crisp and aromatic herbs. Fresh cilantro or parsley, chopped and sprinkled throughout, gives a burst of herbal freshness and fragrant overtones to the salad.
The combination of these components results in a visually stunning mélange that is pleasing not only to the taste sensations but also to the eyes as well. The dressing, a simple combination of olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper, binds it all together. It covers the components with a beautiful gloss, increasing the overall taste experience while preserving the raw ingredients’ original vitality. Shaved raw carrot salad is crisp and fresh, with a sweet, savory, tangy dressing that is excellent for summer (and all year) and done in 20 minutes!
What will you need for raw carrot salad?
- Grated carrots: The salad’s major component, shredded carrots, provides a crisp and slightly sweet base. Carrots include beta-carotene, which is turned into vitamin A in the body and helps with eye wellness and defense.
- Chopped fresh cilantro or parsley: These herbs offer an extra boost of freshness to the salad as well as a lively, fragrant flavor. Cilantro has a lemony, herbal flavor, while parsley has a mild, slightly peppery flavor. Both plants provide extra vitamins and minerals.
- Extra Virgin Olive Oil: The salad dressing’s foundation, olive oil, creates a smooth and creamy consistency. It provides healthful monounsaturated fats as well as a lovely, fruity taste.
- Apple cider vinegar: This vinegar adds acidity to the dressing, helping to balance the sweetness of the carrots and raisins. Apple cider vinegar is also thought to offer health advantages, such as assisting digestion.
- Maple or honey syrup: Adding honey or maple syrup to the dressing enhances the natural sweetness of the carrots and balances the whole taste. Both alternatives provide a natural sweetness as well as added nutritional advantages.
- Red pepper flakes: give the salad a mild spice and a smokiness. The spiciness may balance the sweetness of the carrots, resulting in a well-rounded taste.
- Lemon juice: Adds a sharp and tart acidity to the salad, helping to balance out the sweetness of the carrots. The acidity also gives the meal a pleasant flavor.
- Raisins: These give the salad a natural sweetness and chewy texture. Raisins are high in calories and iron.
- Dijon mustard: Gives the dressing a unique, acidic taste. Its somewhat spicy and acidic flavor might complement the salad’s delicacy of carrots and raisins.
- Salt and black pepper to taste.
How do I make raw carrot salad?
Carrot preparation: Wash and shred the carrots with shredding equipment in a food processor.
Include Mix-Ins: Add the grated carrots, raisins, chopped fresh cilantro, or parsley to a large mixing dish.
Make the dressing: Mix together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, lemon juice, red pepper flakes (if using) salt, and pepper in a small basin. To taste, adjust the sweetness and acidity.
Combine the carrot mixture with the dressing until everything is fully covered.
Chilling: Cool the salad for about 30 minutes to enable the flavors to mingle, or at room temperature.
Serve: Enjoy the chilled raw carrot salad!
More easy salad recipes you will love:
The Best Potato Salad
Authentic and creamy German cucumber salad
Recipe tips and tricks
1. Firm and fresh carrots: For the finest texture and flavor, choose fresh, crisp carrots. Carrots that are droopy or have a rubbery quality should be avoided.
2. Sharp Grater: Utilize a sharp grater to ensure consistent and fine shredding. This gives the carrots a nice crunch without making them too gritty.
3. Allow to Marinate: Set the salad to marinade in the fridge for about 30 minutes before serving if time allows. This causes the tastes to mingle and become more intense.
4. Separately make the dressing: Plan on making the dressing separately and tossing it with the salad right before serving. This preserves the freshness of the items used.
5. Appearance garnish: For a nice appearance, top the salad with more chopped herbs or a sprinkling of nuts before serving.
6. Adjust the level of heat: Begin with a small quantity of red pepper flakes or Dijon mustard for spice and adjust progressively to manage the level of spice.
7. Zest with fresh lemon juice: For an added pop of freshness and to keep the shredded carrots from browning, add a squeeze of fresh lemon juice to the dressing.
Raw carrot salad serving suggestions
Raw carrot salad is an adaptable meal that may be presented in a variety of ways. Here I will suggest some serving ideas to complement and improve your enjoyment of this cool salad:
- As a side dish: Serve the raw carrot salad as a colorful and healthful side dish with grilled chicken, fish, or your favorite protein. It offers a splash of color and vibrancy to your main course.
- Sandwich or wrap filling: Make a tasty stuffing for wraps or sandwiches with the raw carrot salad. It gives your preferred bread or tortilla a delicious crunch and a blast of flavor.
- Arrange the raw carrot salad with the Knorr spinach dip as a side dish. This allows for the bite of the carrots as well as the smooth richness of the dip.
- A well-balanced and tasty combination is created by serving raw carrot salad with grilled asparagus and mushrooms. The distinct flavors and textures of the salad and roasted veggies might work well together.
- A tasty and well-balanced supper may be made by combining raw carrot salad with grilled veggies and sautéed eggplant.
FAQs about raw carrot salad
1. Why should you eat a raw carrot salad?
Raw carrot salad is a healthy and refreshing choice that keeps carrots’ natural crisp and flavor. It’s a delicious way to get the nutritional benefits of carrots, which are high in beta-carotene and other minerals.
2. Can the raw carrot salad be made in advance?
You may make the salad ahead of time. However, to preserve the vibrant flavor and crunch of the components, apply the dressing before you go to serve.
3. What can I do with leftover raw carrot salad?
Refrigerate any leftover salad in an airtight container. While the salad may be refrigerated for a few days, it’s best eaten fresh for the greatest texture and flavor.
4. Is raw carrot salad fine for a certain diet?
Raw carrot salad is excellent for a variety of diets, including vegetarian and vegan ones. You may also modify the dressing to suit your dietary needs, such as using maple syrup for a vegan version.
5. Are there any dressing variations?
Without a doubt! To generate taste variations, experiment with the dressing by adding items such as Dijon mustard, chopped garlic, or other types of vinegar like balsamic vinegar.
6. Is it possible to make the raw carrot salad spicy?
Absolutely, you may spice up the salad with items like red pepper flakes or chopped jalapenos. Depending on your taste, adjust the spiciness.
Raw Carrots Salad
Equipment
- 1 grater
- knife and cutting board
- 1 small bowl for combining the dressing
- 1 large salad bowl
Ingredients
- 4 carrots thinly sliced shredded
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil extra virgin
- 1 tablespoon maple syrup or honey
- 1/2 cup raisins or cranberries
- 4 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper or cayenne
- 1/4 cup chopped parsley or cilantro
- 1/2 tablespoon Dijon mustard
- salt and black pepper to taste
Instructions
- Wash and shred the carrots with shredding equipment in a food processor.
- Add the grated carrots, raisins, chopped fresh cilantro, or parsley to a large mixing dish.
- Mix together the olive oil, apple cider vinegar, honey or maple syrup, crushed red pepper flakes (optional), lemon juice, Dijon mustard, salt and ground black pepper in a small basin. To taste, adjust the sweetness and acidity.
- Combine the carrot mixture with the dressing until everything is fully mixed.
- Chilling: Cool the salad for about 30 minutes to enable the flavors to mingle, or at room temperature. Enjoy the chilled raw carrot salad!
