Description
A refreshing and vibrant Raw Carrot Salad with a tangy apple cider dressing that balances the natural sweetness of crisp carrots. This nutritious, plant-based salad is perfect as a light lunch or a bright side dish, offering a delightful blend of flavors and textures with a simple yet flavorful dressing.
Ingredients
Scale
Salad
- 4 cups fresh carrots, washed, peeled, and grated or julienned
- 1/4 cup fresh parsley, chopped
- 1/4 cup chopped nuts (optional, such as walnuts or almonds)
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 3 tablespoons extra virgin olive oil (natural)
- 1 tablespoon maple syrup (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Carrots: Wash and peel the carrots thoroughly to remove any dirt and enhance their natural sweetness. Then, grate or julienne them finely to achieve a perfect texture in every bite.
- Mix the Dressing: In a small bowl, whisk together apple cider vinegar, extra virgin olive oil, maple syrup, and Dijon mustard until fully combined and smooth.
- Combine Ingredients: Pour the dressing over the grated carrots and toss gently until every strand is well coated. Add fresh parsley and season with salt and freshly ground black pepper to your taste.
- Add Crunch (Optional): If using, sprinkle chopped nuts or seeds over the salad and toss lightly again to combine, adding delightful texture and nutritional value.
Notes
- Use crisp, fresh carrots for optimal sweetness and crunchiness.
- Allow the salad to sit for 10-15 minutes before serving to deepen the flavors.
- Adjust the dressing’s sweetness or acidity gradually to create the perfect balance.
- Mix finely grated and thinly sliced carrots for varied texture.
- Add herbs last to retain their crispness and bright color.
- Omit nuts or seeds to keep the salad nut-free or substitute with crunchy veggies like celery or radish slices.
- Substitute Dijon mustard with ground mustard powder or skip if unavailable; the dressing remains flavorful.
- For a creamy dressing variation, stir in a dollop of plant-based yogurt or mashed avocado.
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
- Do not freeze this salad as the texture and flavor will be affected.
- Reheating is not recommended; toss to redistribute dressing before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Raw carrot salad, apple cider dressing, plant-based salad, gluten free, healthy salad, raw vegetables, light lunch, side dish
