Raw Carrot Salad – plant-based on a budget

Raw, Shredded Carrot Salad is crisp and fresh with a sweet, savory, tangy dressing, perfect for summer (+ all year round) and ready in just 20 minutes!

As we approach the warmest months of the year, simple salads that require minimal effort but deliver maximum flavor are the perfect addition to your menu. Like tangy cucumber salad and strawberry kale salad, this carrot salad recipe (loosely inspired by TikTok Carrot Salad but with a balsamic twist) comes together in minutes with a handful of ingredients.

The combination of sliced ​​carrots with fresh herbs, apple cider vinegar and balsamic vinegar, a hint of maple syrup and some sesame seeds makes a light, nutritious, crunchy, vibrant and super refreshing Cold Carrot Salad!

Why You’ll Love This Raw Carrot Salad Recipe

• It’s quick and easy: This carrot salad recipe is ready with just a handful of ingredients, a vegetable peeler, and under 10 minutes.
• It’s satisfying: Combining fresh, crunchy carrots with a sweet and tangy dressing makes for a light, bold, and highly filling summer salad perfect for picnics, potlucks, and BBQs.
• It is healthy: A good source of fiber, antioxidants, and various vitamins and minerals (including vitamins A and C), carrots support the immune system, heart health, gut health, and vision, among other things. Combined with fresh herbs, heart-healthy olive oil and soothing vinegar, this healthy carrot salad is a delicious, nutritious addition to your life.
• It is dietary: It’s gluten-free, dairy-free, vegan, and optionally Paleo.
• It is versatile: Basically, you only need a few ingredients to make this Raw Carrot Salad, but you can customize it with useful additions (read on for our favorite options!), as well as swapping out the herbs and changing the shape of the carrot (aka: (Sliced ​​or Grated Carrot Salad ), adjust the dressing and much more.

The ingredients and substitutes

The grated carrot salad

• carrots: Any carrot will work – regular, skinless, or organic.
• Fresh herbs: We use a combination of chopped flat-leaf parsley and fresh mint (or dill), but the latter is optional.
• Red Pepper Flakes: (optional) to garnish for a flavorful carrot salad. You can use regular pepper flakes or Korean chili flakes (gochugaru), which have a milder, slightly fruity, and sweeter spiciness. Tajin can also work if you reduce salt and apple cider vinegar.
• Sesame seeds: (optional) Raw or lightly roasted to garnish this easy carrot salad.

The balsamic dressing

• Vinegar: This easy dressing combines apple cider vinegar (or rice vinegar) and balsamic vinegar for a rich, tangy and slightly sweet vinaigrette full of bold flavor.

Alternatively, you can replace the balsamic vinegar with lime juice for a different flavor profile.

• Sweetener: A small amount perfectly balances and enhances the dressing and carrots in this Cold Carrot Salad. We like to use maple syrup, but agave syrup or other liquid sweeteners (including sugar-free options) should also work. Adjust the amount to taste.
• Salt and Black Pepper: Season the carrot ribbon salad to taste.
• Olive oil: (optional) This ingredient is optional to create a silkier mouthfeel. Alternatively, you can use a small amount of toasted sesame oil for a rich, toasty, nutty flavor.

What could I add to the shredded carrot salad?

• Vegan Fish Sauce: Replace the balsamic vinegar with lime juice and add a dash of vegan fish sauce for an umami-rich carrot salad.
• Ginger: Just a small amount of chopped ginger adds depth and spiciness to the flavor.
• beets: Make an antioxidant-rich carrot and beet salad with grated beets.
• Other Vegetables: Sliced, sliced, or matchsticked radishes or cucumbers and/or edamame add flavor, color, and nutrients.
• avocado: Finely diced for creamy flavor, healthy fats and added antioxidants.
• fruit: Grated, tart pieces of apple or orange go wonderfully with carrots.
• dried fruit: Add raisins, sultanas or dried cranberries for a little sweetness.
• legumes: We love making high-fiber and protein-rich carrot and lentil salads, but kidney beans or chickpeas also complement the carrots.
• nuts/seeds: For topping the raw carrot salad with crunch (as well as heart-healthy fats and proteins). Like walnuts, almonds, pumpkin seeds or sunflower seeds.

How to make shaved carrot salad

• 1) First wash the carrots and then cut them into thin strips. You can use a vegetable peeler, mandolin, or slicer in a food processor.

• 2) In a small bowl (or glass) combine all the ingredients for the dressing and mix well.

• 3) Finely chop the parsley (and mint if you like) and place in a large bowl with the carrot strips and dressing and toss to combine.

• 4) Finally, optionally garnish the carrot ribbon salad with a few paprika flakes and/or sesame seeds and enjoy the salad at room temperature or chilled.

For the best flavor, let the shredded carrot salad sit Marinate in the fridge for 30 minutes (1-2 hours is even better) before serving.

Recipe Pro Tips

• Make the slices thin enough: They should be super flexible and not too hard.
• To speed up the preparation: You can use a mandolin or food processor to slice the carrots into strips in seconds.
• Adjust the texture: By changing the thickness and slicing (ie, slicing, spiraling, or making a shredded carrot salad).
• Let the flavors meld: If you have the time, before serving, allow the carrot strips to “marinate” for at least 30 minutes (1-2 hours is even better) so that the dressing not only mixes but also has time to soak into the carrots.
• Adjust the dressing: The best method is to let the flavors meld and then taste and adjust the ingredients. However, if you’re planning on serving the cold carrot salad right away, customize it right away.

FAQs

serving suggestions

Enjoy this fresh and bright grated carrot salad recipe as part of lunch or dinner at your dinner table, at picnics, barbecues, potlucks and other food gatherings like:

You can also use this cold carrot salad in sandwiches And wraps for crunch and spice.

How to store raw carrot salad

We highly recommend preparing the dressing (or the entire assembled carrot salad). 1-2 hours before serving – or even overnight – so the flavors can develop and the carrots can soak up some of the dressing.

After assembly, it is best to store any leftovers in an airtight container Store in the fridge for 3-4 days. Add a few more crispy carrot strips or a little more vinegar before serving if needed.

More easy vegan salad recipes

Photos by Alfonso Revilla