Raw Carrot Salad

A bright and crunchy raw carrot salad with limey coriander dressing, fresh herbs, and sesame seeds, perfect as a quick snack or side dish.

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Prep Time 5

Total Time 5

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Gluten-Free, Vegan

Calories: 100

Ingredients Method Notes

Ingredients

For the salad

3 large large carrots, peeled and ends trimmed (about 2 cups shredded) Use a box grater or food processor for shredded carrots.
2 tablespoons chopped parsley Optional: 1 tablespoon chopped cilantro or mint.
2 teaspoons sesame seeds Toasted if possible.

For the dressing

1 tablespoon olive oil
1 tablespoon fresh lime juice (or lemon if you prefer) Lime gives a slightly brighter finish.
1 teaspoon apple cider vinegar
1 teaspoon agave syrup (or maple syrup, substitute honey if not vegan)
1/2 teaspoon ground coriander Adds floral warmth.
1/8 teaspoon cayenne pepper Optional, for a faint kick.
1/4 teaspoon kosher salt Or to taste.

Method

Preparation

Peel the carrots and trim the ends.
Shred on a box grater, use the large shredder disk in a food processor, or julienne with a peeler. Place in a medium mixing bowl.

Make the Dressing

In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, agave, ground coriander, cayenne (if using), and kosher salt until emulsified.

Mix

Pour the dressing over the shredded carrots. Toss thoroughly so every strand is lightly coated.
Fold in chopped parsley and the optional cilantro or mint. Sprinkle sesame seeds and toss once more.

Serve & Store

Taste and adjust salt, acid, or sweetness. Serve immediately for the crispiest texture.
If making ahead, refrigerate and toss again before serving to redistribute any collected juices.

Notes

For best texture, dress the carrots just before serving. Store in an airtight container for up to 3 days. The carrots will soften slightly but remain pleasant for the first 48 hours. Not recommended to freeze.