Is raw carrot salad good for you?

Yes, raw carrot salad is packed with vitamins, minerals, and antioxidants. Carrots are rich in beta-carotene, vitamin K, potassium, and fiber, which support eye health, bone strength, heart function, and digestion. Eating them raw preserves more vitamin C and keeps their satisfying crunch.

What to put in a raw carrot salad?

A great base includes fresh carrots, a tangy dressing, and herbs. You can add parsley, mint, or cilantro for freshness, sesame seeds or nuts for crunch, and optional sweet elements like dried cranberries. The dressing can be as simple as olive oil, lime juice, vinegar, and a touch of sweetness.

Does carrot can be eaten raw?

Yes, carrots can be eaten raw and are delicious that way. They have a natural sweetness and crisp texture, making them perfect for salads, snacks, or even dipping into hummus.

How to prepare carrots for a salad?

Peel and trim the carrots, then slice them into ribbons with a mandoline or vegetable peeler for a fancy look, or grate them for a softer texture. Toss them in a flavorful dressing to slightly soften and infuse them with flavor.

Raw Carrot Salad – 5-Minute Fresh & Flavorful Recipe

Description

This refreshing Raw Carrot Salad tosses crisp-tender carrots and fresh herbs in a warm and tangy dressing. A simple and lovely side dish for spring or summer. Vegan & Gluten-Free.

Ingredients

Scale

3 large carrots, peeled and trimmed

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 teaspoon apple cider vinegar

1 teaspoon agave or maple syrup

1/2 teaspoon ground coriander

1/8 teaspoon cayenne pepper (optional)

1/4 teaspoon kosher salt

2 tablespoons chopped parsley

2 teaspoons sesame seeds

Optional: 1 tablespoon chopped cilantro or mint

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Instructions

1. Cut the carrots into 3–4” pieces, then slice lengthwise with a mandoline.

2. In a large bowl, whisk together olive oil, lime juice, apple cider vinegar, agave, coriander, cayenne, and salt.

3. Add sliced carrots, parsley, and sesame seeds to the bowl.

4. Toss until evenly coated.

5. Serve immediately or let sit 10–15 minutes to soften slightly.

6. Store leftovers in an airtight container for up to 5 days.

Notes

Carrots can be sliced into ribbons or grated for a finer texture.

Mint or cilantro can be substituted for parsley.

Prep Time: 8 minutes
Cook Time: 0 minutes
Category: Salad, Side
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 85
Sugar: 5g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg