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Raw carrot salad served in a wide grey bowl topped with lime slices.

Raw Carrot Salad

Crisp, refreshing, and utterly delicious, this raw carrot salad comes together in under 10 minutes. The crisp carrots are paired with just a few ingredients, making it a quick, no-cook recipe that’s perfect for adding a touch of color and crunch to your meal.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 3 large carrots peeled and ends trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • ¼ teaspoon cayenne pepper optional
  • ¼ teaspoon kosher salt
  • 2 teaspoons sesame seeds
  • 2 tablespoons parsley chopped

Instructions

  • Use a vegetable peeler or mandoline slicer to thinly slice the carrots into long ribbons. Set them aside.
  • In a large bowl, whisk together the olive oil, lime juice, honey, cayenne pepper, and kosher salt until well combined.
  • Add the sliced carrots, chopped parsley, and sesame seeds to the bowl with the dressing. Toss everything gently until the carrots are evenly coated in the dressing. Serve immediately or let it sit for 10-15 minutes before serving.

Notes

Store any leftover raw carrot salad in an airtight container in the refrigerator for up to two days. However, the carrots will soften slightly as they absorb the dressing.

Nutrition

Calories: 66kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 184mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9244IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 0.5mg
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