Ingredients
- 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
- 1/4 teaspoon crushed red peppers (optional)
- 2 tablespoons parsley, roughly minced
- 1 teaspoon mint, minced (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Wash and peel the carrots, then use a peeler to slice them into long, thin ribbons. Place in a large bowl.
- In a small jar or bowl, whisk together apple cider vinegar, olive oil, balsamic vinegar, agave or maple syrup, salt, and pepper.
- Pour the dressing over the carrots. Add parsley and mint (if using).
- Toss everything together to combine. Garnish with sesame seeds if desired.
- Serve immediately at room temperature or chilled. For deeper flavor, let marinate for 30 minutes to 2 hours before serving.
Notes
- Make carrot slices thin and flexible for the best texture.
- Use a mandoline or food processor slicing disk to speed up prep.
- Adjust cut style (shredded, spiralized) to change salad texture.
- Allow to marinate for 30 minutes or more for more developed flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 86
- Sugar: 7g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
