Raw carrot salad is a crispy, fresh and easy to make with just a few ingredients. A mix of thinly ribboned carrots, fresh cilantro and crunchy sesame seeds, that are tossed in a fresh, tangy and spiced dressing.
This raw vegan carrot salad is super easy and fast to make. Made with a just a few delicious ingredients that all complement each other so well. The dressing is fresh and zesty with both orange and lime juice. The salad is also lightly spiced with ginger and garlic like in this Red Lentil Salad.
This shredded raw carrot salad keeps for a few days in the fridge so it’s perfect for a healthy meal prep!
More salads to try: Zucchini ribbon salad or this Indian chickpea salad.
Ingredients
To make this carrot salad, all you need are just a few, simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Carrots, peeled and ribboned in thin slices.
- Orange juice, freshly squeezed
- Lime, juiced
- Soy sauce
- Ginger, peeled and grated
- Garlic, minced
- Sesame oil
- Cilantro, chopped
- Sesame seeds, I used a mix of black and white sesame seeds
- Red pepper flakes, optional, for a little spice.
- Maple syrup, optional for a little sweeter dressing.
See recipe card for quantities.
Instructions
Making this healthy carrot salad is fast and easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
Step 1: Peel and ribbon the carrots with a vegetable peeler or mandolin. Add them to a serving bowl.
Step 2: In a small bowl, whisk together the orange and lime juice, grated ginger, garlic, soy sauce and sesame oil.
Step 4: Pour the dressing over the carrots.
Step 5: Gently toss to coat the carrots with the dressing.
Step 6: Top with sesame seeds and chopped cilantro and let the carrot salad marinate for at least 30 minutes before serving.
Hint: There will be a lot of dressing that will act like a marinade for this raw carrot salad. Leave it in the bowl, or drain it before serving. Depending on how sweet the orange is, add a little maple syrup to taste for a sweeter dressing.
Tastes amazing served with this homemade No knead olive bread or this No Knead Whole Wheat Bread.
Substitutions
- Herbs – Instead of cilantro, use some chopped parsley.
- Citrus – This recipes has fresh lime juice but lemon juice works as well.
Variations
- Spicy – add some extra chili pepper flakes or some chopped fresh chili for an extra kick of spice!
- Seeds – The sesame seeds ads some great crunch and flavor, to really bring out the flavor, lightly toast them first. Another option is some chopped peanuts that also tastes great.
- Carrots – they are the star ingredient and can’t be replaced. But instead of ribboned, they can be roughly shredded to make a shredded raw carrot salad.
- Rainbow carrots – Instead of normal orange carrots, use a verity of colours to make a rainbow carrot salad.
- Citrus – This salad has a combination of freshly squeezed lime and orange juice. Lemon juice and blood orange juice would be another great combo. Depending on the tartness, add a little maple syrup to balance the flavours.
For another raw salad, try this Zucchini ribbon salad.
Storage
Store this crunchy carrot salad in an airtight container in the fridge. It keeps well for up to 4-5 days.
I don’t recommend freezing this salad, the carrots will turn soft and watery.
Top tip
In this raw salad the carrots are peeled and ribboned. Use a vegetable peeler or a mandolin. The carrots can also be roughly shedded.
FAQ
Yes! Carrots are a healthy and delicious vegetable. The salad is vitamin rich and the dressing has both lime and orange juice.
The most nutritious way to eat carrots are either raw or steamed. Boiling them can reduce, or eliminate, some of the vitamins that the carrot contains.
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Raw carrot salad is a crispy, fresh and easy to make with just a few ingredients. A mix of thinly ribboned carrots, fresh cilantro and crunchy sesame seeds, that are tossed in a fresh, tangy and spiced dressing.
- 4 large carrots, peeled and ribboned
- ½ large orange, juiced
- 1 lime, juiced
- 2 tablespoon soy sauce
- 1 tablespoon ginger, peeled and grated
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- 1 tablespoon cilantro, chopped
- 1 tablespoon sesame seeds
- red pepper flakes, to taste
- maple syrup, optional, to taste
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Start by ribboning the carrots with a vegetable peeler or mandolin. Add them to a serving bowl.
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In a small bowl, whisk together the orange and lime juice, grated ginger, garlic, soy sauce and sesame oil. Taste the dressing and if it is too tart, add a little maple syrup to taste.
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Pour the dressing over the carrots. Gently toss to coat the carrots and top with the sesame seeds and chopped cilantro. Let the carrots marinade for 30 minutes, toss well and enjoy!
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