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Raw Carrot Salad

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Zest about one teaspoon of the lime, and put the zest with the olive oil in a small bowl or glass jar.
  3. 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.
  4. 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.
  5. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.