Raw Carrot Salad Recipe
5-Minute Raw Carrot Salad made with just 4 ingredient. Packed with antioxidants, and vitamin A. A gut-healthy, budget-friendly snack or side.
Servings: 4
Calories: 83kcal
Ingredients
- 4 medium carrots peeled, grated with a Y peeler
- Drizzle of extra-virgin olive oil
- ½ lemon zest and juice, or to taste
- ¼ cup chopped parsley or cilantro, basil, or dill
- Salt and freshly ground black pepper to taste
- ⅓ cup roasted pepitas (optional)
Instructions
- Optional: To roast the pepitas, preheat the oven to 350ºF. Toss them with a drizzle of olive oil, and a dash of salt. Spread them onto a lined baking sheet. Bake for about 10 minutes, or until golden brown, tossing them halfway through. Or puchase store-bought roasted pepitas (pumpkin seeds) to save time.
- Combine the carrots, olive oil, lemon zest and juice, fresh herbs, and pepitas (if using) in a medium bowl. Toss to combine until the carrot ribbons are evenly coated in the oil and juice. Season with salt and pepper.
Notes
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- Peel the carrots and discard of the skins before grating or peeling the carrots for the salad.
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- Either peel the carrots using a Y peeler to create a ribbon-style raw carrot salad, or grate them on the largest holes of a box grater for a French-style grated carrot salad.
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- Use a microplane or fine grater to zest the lemon. It is important to only grate the outermost layer of the lemon peel, avoiding the bitter white pith underneath.
- Storage: Make this ahead of time to snack on during the week. Refrigerate any remaining Raw Carrot Salad in an airtight container for up to 4 days.
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10507IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg
