Raw Carrot Salad

This Raw Carrot Salad is fresh, crisp, and vibrant — a simple yet flavorful dish that highlights the natural sweetness of carrots paired with a tangy, slightly sweet dressing. Ready in just 20 minutes, it’s the perfect light side dish for summer picnics, barbecues, or any meal that could use a bright, refreshing touch.

Why You’ll Love This Recipe

You’ll love this salad for its balance of textures and flavors — crunchy carrots, zesty vinegar, and a hint of sweetness from agave or maple syrup. It’s incredibly easy to make, requiring only a handful of ingredients and no cooking. The addition of herbs like parsley and mint adds freshness, while optional sesame seeds and crushed red pepper elevate it with extra crunch and flavor. This is a simple, healthy recipe that proves quick meals can still be delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 carrots, thinly sliced lengthwise

• 2 teaspoons apple cider vinegar

• 2 teaspoons olive oil (optional)

• 1 teaspoon balsamic vinegar

• 1 teaspoon agave or maple syrup

• Salt and pepper, to taste

• ¼ teaspoon crushed red pepper (optional)

• 2 tablespoons parsley, roughly minced

• 1 teaspoon mint, minced (optional)

• Sesame seeds, for garnish (optional)

Directions

1. Prepare the Carrots:
Wash and peel the carrots. Using a vegetable peeler, mandoline, or knife, slice them into thin, long ribbons. Place the ribbons in a large bowl.

2. Make the Dressing:
In a small bowl or jar, whisk together apple cider vinegar, olive oil, balsamic vinegar, agave or maple syrup, salt, and pepper until well combined.

3. Combine and Serve:
Add the parsley and mint to the carrots, then pour the dressing over the top. Toss gently to coat all the ribbons evenly.
Serve immediately at room temperature or chill in the refrigerator for 15–30 minutes to allow the flavors to meld.

Servings and timing

This recipe serves 2 people.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Add Citrus: Replace some of the vinegar with fresh lemon or orange juice for a bright citrus twist.

• Nutty Flavor: Sprinkle chopped almonds, walnuts, or sunflower seeds on top for added crunch.

• Sweet and Spicy: Add a pinch of cayenne pepper or chili flakes along with extra maple syrup for balance.

• Asian-Inspired: Swap olive oil for sesame oil and garnish with sesame seeds and green onions.

• Extra Veggies: Add cucumber ribbons, shredded cabbage, or thinly sliced radishes for more color and texture.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 2 days. The carrots will soften slightly as they marinate, enhancing their flavor.

Reheating: This salad is best served chilled or at room temperature — do not reheat.

For best texture, toss the salad just before serving if you plan to make it ahead.

FAQs

How do I get perfectly thin carrot ribbons?

Use a vegetable peeler or mandoline to create long, flexible strips. The thinner the ribbons, the better they absorb the dressing.

Can I use pre-shredded carrots?

Yes, though the texture will be slightly different. Shredded carrots work well if you prefer a more traditional grated salad.

Can I make this salad ahead of time?

Yes. It tastes even better after marinating for 30 minutes to 1 hour in the fridge.

What kind of vinegar is best?

A combination of apple cider and balsamic vinegar gives the best balance of tang and sweetness.

Can I skip the olive oil?

Yes, you can omit it for an oil-free version — the salad will still be flavorful and bright.

How can I make it more filling?

Add chickpeas, edamame, or quinoa for extra protein and fiber.

Is this salad vegan?

Yes, this recipe is naturally vegan as long as you use agave or maple syrup as the sweetener.

Can I use baby carrots?

Yes, but they’re harder to slice into ribbons. For best results, use full-sized carrots.

How do I keep the carrots from drying out?

Store them covered with dressing in an airtight container in the fridge; the acidity helps keep them fresh.

What herbs go best with this salad?

Parsley and mint are classic, but cilantro or dill also pair beautifully with carrots.

Conclusion

This Raw Carrot Salad is crisp, tangy, and delightfully refreshing — the kind of simple recipe you’ll find yourself making again and again. With its fresh herbs, light dressing, and customizable flavors, it’s perfect as a side for grilled dishes, sandwiches, or enjoyed on its own as a healthy snack. Quick, colorful, and full of flavor, it’s a true celebration of fresh produce.