Raw Carrot Salad
Shaved raw carrot salad is crunchy and fresh with a sweet, savory, tangy dressing perfect for Summer (+ all year long) and ready in just 20 minutes!
Servings: 2
Calories: 86kcal
Equipment
Ingredients
- 2 carrots, thinly sliced lengthwise
- 2 teaspoons of apple cider vinegar
- 2 teaspoons of olive oil (optional)
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of agave or maple syrup
- Salt and pepper, to taste
- ¼ teaspoon of crushed red peppers (optional)
- 2 tablespoons of parsley, roughly mined
- 1 teaspoon of mint, minced (optional)
- Sesame seeds, garnish (optional)
Instructions
- Wash the carrots, then using a peeler carefully slice thin and long slices. Set aside in a large bowl.
- In a jar or small bowl, combine the apple cider vinegar, oil, balsamic vinegar, agave or maple syrup, salt and pepper, and mix to combine. Set aside.
- To the bowl with the carrots, add the parsley and dressing. Toss and serve at room temperature or chilled.
Video
Notes
- Make the slices thin enough: They should be super flexible, not too tough.
- To speed up prep: A mandoline or food processor slicing disk can get the carrots ribboned in seconds.
- Adjust the texture: By changing the thickness and cut (aka into slices, spirals, or making a shredded carrot salad).
- Allow the flavors to meld: If you have the time, leaving the carrot ribbons to ‘marinate’ for at least 30 minutes (1-2 hours is even better) before serving will not only allow the dressing to meld but give it time to start soaking into the carrots.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 65mg | Potassium: 230mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10549IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg
