Raw Carrot Salad
User Reviews
5
Raw Carrot Salad
Description
The Raw Carrot Salad combines fresh carrot ribbons with a simple, balanced dressing. Thin carrot slices are gently coated with a mix of apple cider vinegar, balsamic vinegar, and agave syrup, creating a mellow sweetness balanced by the acidity. Optional olive oil adds a subtle richness. Fresh parsley and optional mint introduce herbal freshness, while crushed red pepper flakes provide a hint of warmth. The salad is served chilled or at room temperature, making it a crisp, versatile side dish. Preparation tools like a mandoline facilitate slicing the carrots thinly and evenly, ensuring they become tender and flexible after marinating.
Allowing the carrot slices to marinate for at least 30 minutes helps the flavors meld and softens the carrots slightly without losing their crunch. This makes the salad easy to prepare ahead and enhances its depth. Variations in carrot cut thickness or shape influence the texture and overall mouthfeel, allowing customization to preference. The salad’s balance of sweet, tart, fresh, and mildly spicy notes offers a contrast to richer meals or can stand alone as a light snack.
Ingredients
- 2 carrot thinly sliced lengthwise
- 2 teaspoons apple cider vinegar
- 2 teaspoons olive oil optional
- 1 teaspoon balsamic vinegar
- 1 teaspoon agave syrup or maple syrup
- salt to taste
- black pepper to taste
- ¼ teaspoon crushed red pepper optional
- 2 tablespoons parsley roughly mined
- 1 teaspoon 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.
Notes
- Slice carrots thinly for flexible ribbons that are not tough.
- Use a mandoline or food processor slicing disk to speed up preparation.
- Adjust texture by varying the thickness or cut style of the carrots (slices, spirals, shredded).
- For best flavor, let carrot ribbons marinate in the dressing for 30 minutes to 2 hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 65mg | 3% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 10549IU | 211% |
| Vitamin C | 11mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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