Raw Carrot Salad
A refreshing and satisfying raw carrot salad bursting with flavor and texture, perfect for lazy lunches or as a colorful side for dinner.
Ingredients
Salad Ingredients
- 4 medium medium fresh carrots Sweet and crunchy base for the salad
- 3 tbsp freshly squeezed lemon juice Adds tang and brightness
- 2 tbsp extra virgin olive oil Gives creaminess without any dairy
- 1 tbsp honey or maple syrup Touch of sweetness to balance flavors
- to taste none Salt and pepper Enhances all the flavors
- 1/2 cup dried cranberries or raisins (optional) For a chewy pop of sweetness
- 1/2 cup toasted walnuts or pecans (optional) Adds a crunch and nutty flavor
Instructions
Preparation
- Start by washing the carrots thoroughly.
- Peel the carrots and grate them into fine shreds for that perfect crunch.
- Measure out the lemon juice, olive oil, and honey or maple syrup.
Assembly
- In a large mixing bowl, combine the grated carrots with lemon juice, olive oil, and honey.
- Add salt and pepper, mixing everything well to coat.
- If you’re using cranberries or walnuts, fold them in gently.
Serving
- Transfer the salad to a serving bowl or plate.
- Garnish with extra walnuts or cranberries if desired.
- Serve chilled or at room temperature for the best flavor!
Notes
For best results, let the salad sit for about 30 minutes before serving—it really brings out the flavors. Store leftovers in an airtight container for up to 3 days.