This 10 Minute Raw Carrot Salad is a refreshing, easy and colorful side dish. It only requires a few ingredients, with most of the flavor coming from the Asian-inspired garnishes and dressing of sesame, lime and cilantro plus a little spicy kick from cayenne pepper. It is perfect as a light side dish or a quick healthy snack. The carrot ribbons look so pretty curled up in the bowl, are easy to make using a peeler or mandolin.
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Raw Carrot Salad
When I saw this Carrot Salad on TikTok and knew I had to try it for myself. I loved the simplicity of it and the beautiful presentation. There’s something about that vibrant orange that is so appetizing – this would be a great salad to include in a big banquet spread.
The beauty of this recipe is its simplicity – it only uses a handful of ingredients and takes about 10 minutes to prepare. It’s very light, so if you are making a spread you might want to consider a more dense salad as well. It would work really well with another Asian-inspired flavor profile. Some that would work perfectly are my protein rich Baked Cabbage Salad, Brown Rice Salad (it has a delicious soy and garlic dressing) or my Mango Tofu Salad.
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of crisp carrots with a tangy lime dressing and a hint of cayenne pepper creates a refreshing and vibrant taste experience.
- Quick and Easy: With minimal ingredients and simple preparation, this salad comes together in about 10 minutes.
- Nutrient-Rich: Carrots are packed with vitamins and antioxidants, and the fresh cilantro adds an extra boost of flavor and nutrients.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Carrots
- Extra virgin olive oil
- Fresh lime juice
- Maple syrup
- Roasted sesame oil
- Cayenne pepper
- Salt
- Fresh cilantro (coriander)
- Sesame seeds
Be sure to check your pantry for basics like olive oil and seasonings, and grab fresh carrots and cilantro for the best flavor.
Instructions
Follow this step-by-step guide with photos to make the “Raw Carrot Salad” recipe. For detailed timings, temperatures, and exact quantities, check the recipe card at the bottom of this post.
Step One: Using a mandolin or peeler, finely slice the carrots lengthways to create long strips. Slice as thinly as possible.
Step Two: Add the carrot ribbons to a large bowl.
Step Three: Mix dressing ingredients together. Add to the carrots along with cilantro leaves and toss.
Step Four: Allow the salad to rest for 10 minutes to let the flavors develop and the carrots absorb the dressing. Garnish with extra cilantro leaves and sesame seeds.
Substitutions & Variations
Looking to customize this Raw Carrot Salad? Here are some substitutions and variations to suit your taste:
- Maple Syrup: Substitute with honey, agave syrup, or a touch of brown sugar.
- Roasted Sesame Oil: If you don’t have roasted sesame oil, you can use regular sesame oil or a splash of extra virgin olive oil for a milder flavor.
- Cayenne Pepper: Adjust the spice level by increasing or decreasing the amount of cayenne pepper. For a milder option, use a pinch of paprika or omit the spice altogether.
- Fresh Cilantro: Replace cilantro with another soft herb like mint or parsley for a different flavor profile. If you love the flavor of cilantro, you could add a pinch of ground coriander powder.
Storage
To keep your Raw Carrot Salad fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2-3 days. This will keep the carrots crisp and the flavors well-preserved.
- Dressing: If possible, store the dressing separately and toss it with the carrots just before serving to maintain the best texture and flavor.
- Meal Prep: Prepare the sliced carrots and dressing ahead of time and combine them shortly before serving to ensure the salad remains crisp.
Expert Tips
For the best texture and flavor, let the sliced carrots rest in the dressing for at least 10 minutes before serving. This allows the carrots to absorb the flavors and slightly soften, enhancing the overall taste of the salad. If you prefer a bit more crunch, you can reduce the resting time or serve the salad immediately after tossing.
FAQ
Yes, you can prepare the salad up to 2-3 days in advance, however make sure to store the dressing separate to the carrots, otherwise it will be soggy. Combine 10 minutes before serving.
You can get a very thin slice using a regular vegetable peeler! You could also shred the carrots using a grater, however the end result will look very different, it will look more like coleslaw.
Yes, you can substitute the roasted sesame oil with regular sesame oil or extra virgin olive oil, though the flavor profile will be slightly different.
To add more heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes to the dressing.
Serving Suggestions and More Recipes
This Raw Carrot Salad is a versatile and refreshing addition to any meal. Here are some serving suggestions:
- As a Side Dish: Perfect alongside grilled chicken, fish, or tofu for a light and crunchy complement.
- In Wraps or Sandwiches: Use it as a filling in wraps or sandwiches for added texture and flavor. It would be delicious in a sandwich with my Baked Lemongrass Tofu.
- With Grain Bowls: Add it to grain bowls with quinoa or rice, along with your favorite protein and additional veggies.
This 10 Minute Carrot Salad is perfect for a crisp and refreshing side dish or a light snack. If you enjoyed this recipe, I’d be thrilled if you could leave a star rating and review—it truly helps others discover my recipes! Don’t forget to tag me in your photos on Instagram @glowdiaries___ – I love to reshare your posts to my stories 🙂
10 Minute Carrot Salad
Equipment
- Mandolin or vegetable peeler
Ingredients
- 4 large carrots
- 2 tbsp fresh lime juice approx. the juice from 1/2 a lime
- 1 teaspoon maple syrup
- 1 teaspoon roasted sesame oil
- 1/2 teaspoon olive oil extra virgin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tbsp roughly chopped cilantro leaves
To garnish
- Fresh cilantro leaves (coriander)
- Sesame seeds
Instructions
- Peel the carrots to remove the skin. Discard the skin. Then continue to peel the carrots lengthways into thin ribbons using a vegetable peeler or mandolin. Slice as thinly as possible (be sure to use a guard/grip on the mandolin to protect your fingers).
- Make the dressing by adding the oil, lime juice, maple syrup, sesame oil, cayenne pepper and salt in a small bowl or jar.
- Transfer the sliced carrots to a salad bowl and when ready to serve, pour the dressing over the top. Add the roughly chopped cilantro leaves and toss to combine. Rest for 10 minutes to allow the flavors to develop. Garnish salad with additional fresh cilantro leaves and sesame seeds to serve.
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