Raw Carrot Salad
A vibrant and healthful raw carrot salad that combines crunchy carrots with a zesty dressing, perfect for a refreshing side dish.
Ingredients
Main Ingredients
- 4 medium-sized Fresh, raw carrots Use organic for better flavor
- 1 cup Fresh parsley, chopped Enhances flavor and color
- 2 tablespoons Olive oil Healthy fat for dressing
- 2 tablespoons Lemon juice For tanginess
- 1 tablespoon Honey or maple syrup For sweetness
- to taste Salt Enhances overall flavor
- to taste Black pepper Freshly cracked preferred
Optional Toppings
- Nuts, cranberries, or seeds Enhances flavor and texture
Instructions
Preparation
- Wash the carrots thoroughly under cold running water.
- Peel the carrots using a vegetable peeler.
- Grate the carrots using a box grater or food processor and place them in a large mixing bowl.
Chop the Parsley
- Rinse and dry the parsley, then chop finely.
- Add the chopped parsley to the bowl with grated carrots.
Whisk the Dressing
- In a separate bowl, combine olive oil, lemon juice, honey or maple syrup, salt, and black pepper.
- Whisk until emulsified and taste for seasoning.
Combine and Serve
- Drizzle the dressing over the carrot and parsley mixture.
- Toss gently until coated and allow resting for 5-10 minutes before serving.
- Garnish with optional nuts, cranberries, or seeds if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep dressing separate until ready to serve for best texture.