Description
A refreshing and easy-to-make raw carrot salad featuring thinly sliced carrot ribbons tossed with a tangy dressing of apple cider vinegar, balsamic vinegar, olive oil, and a hint of sweetness from agave or maple syrup. Garnished with fresh parsley, mint, and optional sesame seeds, this salad is perfect served chilled or at room temperature.
Ingredients
Scale
Carrots
- 2 carrots, thinly sliced lengthwise
Dressing
- 2 teaspoons of apple cider vinegar
- 2 teaspoons of olive oil (optional)
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of agave or maple syrup
- Salt, to taste
- Pepper, to taste
- ¼ teaspoon of crushed red peppers (optional)
Herbs and Garnish
- 2 tablespoons of parsley, roughly minced
- 1 teaspoon of mint, minced (optional)
- Sesame seeds, garnish (optional)
Instructions
- Prepare carrots: Wash the carrots thoroughly, then use a peeler to slice them into thin, long ribbons. Place the carrot ribbons in a large bowl and set aside.
- Make the dressing: In a jar or small bowl, combine the apple cider vinegar, olive oil, balsamic vinegar, agave or maple syrup, salt, pepper, and crushed red peppers if using. Whisk or shake well until all ingredients are well combined.
- Toss salad: Add the roughly minced parsley and minced mint (if using) to the bowl with the carrots. Pour the dressing over the salad and toss everything together until the carrots are evenly coated with the dressing.
- Serve: Serve the carrot salad immediately at room temperature or chilled. Optionally, sprinkle sesame seeds on top as garnish before serving.
Notes
- Make the slices thin enough so that the carrot ribbons are flexible and not tough, for better texture and taste.
- Speed up the slicing prep by using a mandoline or food processor slicing disk to create uniform carrot ribbons quickly.
- Adjust the texture of the salad by varying the cut of the carrots—slices, spirals, or shredded work well.
- Allow the carrot ribbons to marinate in the dressing for at least 30 minutes, or preferably 1 to 2 hours, to let the flavors meld and the carrots absorb the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
