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Raw Carrot Salad

Raw Carrot Salad

  • Author: Anthony
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Plant-Based, Vegan

Description

Raw Carrot Salad is a fresh, crunchy, and vibrant dish perfect as a light starter, side dish, or snack. Made with shredded fresh carrots tossed in a tangy lemon juice and olive oil dressing, and enhanced with garlic, fresh parsley, and a natural gelling agent, this plant-based salad bursts with natural sweetness, bright acidity, and satisfying texture. It is quick to prepare, nutritious, and versatile, making it an ideal addition to any meal or a colorful, healthy snack.

Ingredients

Scale

Salad

  • 3 cups fresh carrots, shredded
  • 2 tablespoons fresh lemon juice (natural)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon natural gelling agent (such as agar powder)

Instructions

  1. Prepare the Carrots: Wash and peel fresh carrots. Using a grater or a food processor with a shredding blade, shred carrots into long, thin strands for even texture and perfect absorption of the dressing.
  2. Make the Dressing: In a small bowl, whisk together freshly squeezed lemon juice, extra virgin olive oil, minced garlic, salt, and black pepper until well combined and smooth.
  3. Combine Salad Ingredients: Place shredded carrots in a mixing bowl. Pour the dressing over the carrots and toss gently to coat evenly. Sprinkle chopped fresh parsley and the natural gelling agent over the salad and mix thoroughly.
  4. Let It Chill: Refrigerate the salad for at least 20 minutes to allow flavors to meld and the carrots to soak up the dressing for a harmonious taste.

Notes

  • Choose firm, vibrant carrots without blemishes for best crunch and sweetness.
  • Shred carrots finely for even coating and delicate texture.
  • Season gradually with salt and pepper and taste as you go.
  • Use fresh herbs like parsley or cilantro for enhanced flavor.
  • Serve the salad cold to maintain its crispness and refreshing quality.
  • Top with toasted nuts, seeds, or paprika for added texture and color.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; toss before serving.
  • Do not freeze or reheat this salad to preserve texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No Cook
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: raw carrot salad, plant-based salad, healthy carrot recipe, vegan appetizer, gluten free salad, fresh carrot salad

Find it online: https://homedishideas.com/raw-carrot-salad/