Raw Carrot Salad
Ready in 10 minutes, made from simple pantry staples, and packed with maximum flavorthis raw carrot salad is the ultimate quick lunch or side dish!
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Why You’ll Love This Recipe
- It’s super quick! This raw carrot salad is ready in under 10 minutes, perfect for busy days.
- The ribbons of carrot, crisp onion, and pistachios have the best crunchy texture in every bite.
- Naturally vibrant colors make it as visually appealing as it is tasty. Did you know that these colors also indicate the presence of phytonutrients that are good for you?
- If you love the combination of sweet and spicy, this recipe is for you! Maple syrup, chili flakes, and rice vinegar create a perfectly balanced flavor.
- Making this raw carrot salad in a jar is not only meal prep friendly, it’s also easy to store and grab to go.
Key Ingredients
- Carrots are the star of the show. They are naturally sweet, crunchy, and bursting with color.
- Red onion adds sharpness and a slight bite to contrast the sweetness of the carrots.
- Cilantro brings a fresh, herbaceous note that lifts the entire salad.
- Sesame seeds and pistachios add a nutty crunch with a little healthy fat.
Hack It!
- For a nut-free option, swap pistachios for roasted sunflower seeds or pumpkin seeds.
- You can only use toasted sesame seeds instead of sesame oil for an oil-free recipe version.
- I think it’s delicious all on its own, but you can also serve it as a part of a bigger meal. Try it with rice and “honey” garlic tofu – yum!
- Similarly, you can use this raw carrot salad in a sandwich or wrap. It brightens the flavors and provides a splash of color!
- Scale up in an instant for a larger portion or a big household.
How to Make Raw Carrot Salad
Step 1: Thinly slice onions and carrots (you can use a vegetable peeler for thin strips). Add the carrots, red onion and cilantro to a jar.
Step 2: Throw in maple syrup, vinegar, chili flakes, sesame oil, sesame seeds and pistachios.
Step 3: Close the jar, and shake until completely mixed. Alternatively, mix everything together in a big salad bowl.
Step 4: Enjoy immediately or let it marinate in the fridge for a few hours, It’s delicious either wapy!
Frequently Asked Questions
Refrigerate in an airtight container or jar in the fridge for up to 2 days. Shake or toss before serving.
Absolutely, just make sure they’re fresh for the best texture.
You wouldn’t get the signature crunch with cooked carrots, but you can still enjoy the dressing on those.
Of course! Reduce or omit the chili flakes for a milder version, or add more for extra heat.
More Plant-Based Quickies
- Air Fryer Sweet Rice Paper Dumplings
- Thai Noodle Salad
- One Pot Cherry Tomato Pasta
- Peanut Butter Yogurt Bark
- Vegan Creamy Cucumber Salad
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The Recipe: Raw Carrot Salad
Ingredients
- 2 carrots, julienned or peeled into ribbons
- ½ red onion, thinly sliced
- 1 handful cilantro, finely chopped
- ½ tbsp maple syrup
- 1 tsp chili flakes
- 1 tsp rice vinegar
- 1 tsp sesame oil, or avocado oil
- 1 tbsp sesame seeds
- ¼ cup pistachios, crushed
Equipment
- Jar or salad bowl
Instructions
- Add the carrots, red onion and cilantro to a jar, followed by the maple syrup, vinegar, chili flakes, sesame oil, sesame seeds and pistachios.
- Add a lid to the jar, and shake until completely mixed. Pour into a dish and enjoy. Alternatively stir all ingredients in a big bowl and enjoy.
Notes
- For a nut-free option, swap pistachios for roasted sunflower seeds or pumpkin seeds.
- You can only use toasted sesame seeds instead of sesame oil for an oil-free recipe version.
- I think it’s delicious all on its own, but you can also serve it as a part of a bigger meal. Try it with rice and “honey” garlic tofu – yum!
- Similarly, you can use this raw carrot salad in a sandwich or wrap. It brightens the flavors and provides a splash of color!
- Scale up in an instant for a larger portion or a big household.