Raw Carrot Salad

Name: Raw Carrot Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 pound carrots; 2 tablespoons extra virgin olive oil; 1 lime; 1 tablespoon white wine vinegar; 1 teaspoon honey; ½ teaspoon salt; ¼ teaspoon ground black pepper

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Prep Time
15 mins
Cook Time
15 mins
Optional marination time
1 hr
Total Time
20 mins
Servings
4
Calories
120 kcal
Course
Side Dish
Cuisine
International

Raw Carrot Salad

Demi Nguyen

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Calling all carrot lovers! This raw carrot salad with honey lime vinaigrette is easy to make and versatile carrot side dish that adds vibrant orange color and a touch of crunch to your plate. Serve it with a simple meat or pasta dish, include it as one of the components of a grain bowl, or serve it as a side dish for Thanksgiving dinner. Make it ahead, and it will keep for days.

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Ingredients

Servings

Carrot Salad

1 pound carrots about 8 medium carrots

Honey Lime Vinaigrette

2 tablespoons extra virgin olive oil
1 lime 1 teaspoon of zest + 1 tablespoon of juice
1 tablespoon white wine vinegar
1 teaspoon honey
½ teaspoon salt plus more or less to taste
¼ teaspoon ground black pepper plus more or less to taste

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Instructions

Trim, wash, and peel the carrots. Use a mandoline (carefully!) or a Y-shaped vegetable peeler to peel the carrots into long slices about 1 to 2 millimeters in thickness. Put the carrot slices into a bowl.
Zest about one teaspoon of the lime, and put the zest with the olive oil in a small bowl or glass jar.
Add one tablespoon of lime juice with the white wine vinegar, honey, salt, and pepper in a small pot. Heat over low heat until the honey has dissolved completely.
Add the liquid from the pot to the olive oil and whisk to combine. Pour over the carrots and toss to coat the carrots completely.
If possible, let the carrot salad sit at room temperature for an hour prior to serving. Or make ahead and refrigerate for three to five days.

Notes

You can change how much crunch your raw carrot salad has versus how bendy the carrots are by varying how thick you peel the carrots. They will soften a bit the longer you keep them in the vinaigrette before serving. Store this carrot and lime salad in the refrigerator for up to one week.
You can omit the olive oil if you prefer to make this as a quick pickle.
To scale up or down, estimate about 2 medium carrots per person.

Nutrition Information

Show Details

Calories 120kcal (6%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 370mg (15%) Potassium 384mg (11%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 18953IU (379%) Vitamin C 12mg (13%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 120 kcal

% Daily Value*

Calories	120kcal	6%
Carbohydrates	14g	5%
Protein	1g	2%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	370mg	15%
Potassium	384mg	8%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	18953IU	379%
Vitamin C	12mg	13%
Calcium	44mg	4%
Iron	1mg	6%