Raw Carrot Salad with Parsley and Mint Recipe

Introduction

This Raw Carrot Salad is a fresh and vibrant dish that’s quick to prepare and full of bright flavors. Thinly sliced carrots are tossed in a tangy, slightly sweet dressing, making it a perfect side for any meal or a light, healthy snack.

Ingredients

• 2 carrots, thinly sliced lengthwise
• 2 teaspoons apple cider vinegar
• 2 teaspoons olive oil (optional)
• 1 teaspoon balsamic vinegar
• 1 teaspoon agave or maple syrup
• Salt and pepper, to taste
• ¼ teaspoon crushed red peppers (optional)
• 2 tablespoons parsley, roughly minced
• 1 teaspoon mint, minced (optional)
• Sesame seeds, for garnish (optional)

Instructions

1. Step 1: Wash the carrots thoroughly. Using a vegetable peeler, carefully slice them into thin, long ribbons. Place the sliced carrots in a large bowl.
2. Step 2: In a jar or small bowl, combine the apple cider vinegar, olive oil (if using), balsamic vinegar, agave or maple syrup, salt, pepper, and crushed red peppers (if using). Stir well until the dressing is evenly mixed.
3. Step 3: Add the parsley (and mint if using) to the bowl with the carrots. Pour the dressing over the carrots and toss gently to coat everything evenly.
4. Step 4: Serve the salad at room temperature or chilled, garnished with sesame seeds if desired.

Tips & Variations

• For extra crunch, add toasted nuts like almonds or walnuts.
• Substitute parsley with cilantro or dill to vary the herb flavor.
• If you prefer a bit of texture, grate some fresh ginger into the dressing.
• Skip the olive oil for a lighter, oil-free version while keeping the same vibrant taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The carrots may soften slightly over time, so it’s best enjoyed fresh. If storing, toss again before serving. This salad can be served chilled or at room temperature after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of apple cider vinegar?

Yes, you can substitute apple cider vinegar with white wine vinegar or rice vinegar for a similar tangy flavor.

Is it necessary to peel the carrots?

Peeling the carrots is optional if they are thoroughly washed and you prefer to keep the skin for extra nutrients and texture.

Raw Carrot Salad with Parsley and Mint Recipe

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5 from 142 reviews

A refreshing and vibrant Raw Carrot Salad featuring thinly sliced carrots tossed in a tangy and slightly sweet vinaigrette with fresh herbs, perfect as a healthy side or light snack.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 carrots, thinly sliced lengthwise

Dressing

• 2 teaspoons apple cider vinegar
• 2 teaspoons olive oil (optional)
• 1 teaspoon balsamic vinegar
• 1 teaspoon agave syrup or maple syrup
• Salt and pepper, to taste
• ¼ teaspoon crushed red peppers (optional)

Herbs and Garnish

• 2 tablespoons parsley, roughly minced
• 1 teaspoon mint, minced (optional)
• Sesame seeds, for garnish (optional)

Instructions

1. Prepare the Carrots: Wash the carrots thoroughly and using a vegetable peeler, carefully slice them into thin, long ribbons. Place the carrot slices into a large mixing bowl.
2. Make the Dressing: In a small jar or bowl, combine the apple cider vinegar, olive oil (if using), balsamic vinegar, agave or maple syrup, salt, pepper, and crushed red peppers if desired. Whisk or shake well until fully combined.
3. Toss the Salad: Add the roughly minced parsley and optional minced mint to the bowl with the carrot slices. Pour the dressing over the salad and toss well to coat all the carrot ribbons evenly.
4. Serve: Serve the salad immediately at room temperature or chill it in the refrigerator before serving for a refreshing cold salad. Garnish with sesame seeds if desired.

Notes

• The olive oil is optional—omit for a lighter, oil-free version.
• Adjust sweetness by varying the amount of agave or maple syrup to your taste.
• Add a pinch of crushed red peppers if you like a bit of heat.
• This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
• Feel free to substitute parsley with cilantro or dill for different flavor profiles.

Keywords: raw carrot salad, carrot ribbon salad, vegan salad, healthy side dish, no-cook salad