5 from 3 votes
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
5 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 carrot 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 black pepper plus more or less to taste, ground
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.
Cup of Yum
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
(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%)
Nutrition Facts
Serving: 4 Serving
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.