Raw Carrot Salad With Citrus (Print-Friendly Format)
Shredded carrots tossed with citrus, herbs, and a hint of spice for a crisp, nourishing side.
# Ingredients You’ll Need:
→ Salad
01 -
3 large carrots, peeled and ends trimmed
02 -
2 tablespoons chopped fresh parsley
03 -
2 teaspoons sesame seeds
04 -
Optional: 1 tablespoon chopped cilantro or mint
→ Dressing
05 -
1 tablespoon extra-virgin olive oil
06 -
1 tablespoon fresh lime juice
07 -
1 teaspoon apple cider vinegar
08 -
1 teaspoon agave syrup or maple syrup
09 -
1/2 teaspoon ground coriander
10 -
1/8 teaspoon cayenne pepper (optional)
11 -
1/4 teaspoon kosher salt
# How to Make It:
01 -
Cut the peeled carrots into 7–10 cm pieces. Using a mandoline, slice the carrots lengthwise into thin ribbons and set aside.
02 -
In a large mixing bowl, combine olive oil, lime juice, apple cider vinegar, agave syrup, coriander, cayenne pepper (if using), and kosher salt. Whisk until fully emulsified.
03 -
Add sliced carrots, chopped parsley, and sesame seeds to the bowl. Toss thoroughly to ensure carrots are evenly coated in dressing.
04 -
Incorporate cilantro or mint if desired. Serve immediately for optimal crunch, or allow salad to rest for 10–15 minutes for a softer texture. Refrigerate leftovers in a sealed container for up to 5 days.
# Extra Tips:
01 -
Allowing the dressed salad to sit briefly enhances flavor and achieves a gentler texture.