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A plate full of vibrant raw carrot salad, with a jar of leftovers visible in the background.

Raw Carrot Salad

Print Recipe
Vibrant, deqlicious, and ready instantly! This salad is the perfect light lunch or side dish.
Course Salad
Cuisine Asian
Keyword 10 minute recipe, autumn harvest, autumn salad, creamy vegan salad, delicious recipes, naturally plant based, naturally vegan, plant based salad, quick recipes, quickies, vegan side dish
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 180.3
Author carleigh

Equipment

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

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.

Nutrition

Calories: 180.3kcal | Carbohydrates: 17.5g | Protein: 4.9g | Fat: 11.3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5.3g | Sodium: 61.6mg | Potassium: 452.9mg | Fiber: 4.6g | Sugar: 8.3g | Vitamin A: 10686.8IU | Vitamin C: 7mg | Calcium: 91.8mg | Iron: 1.6mg