Vibrant shredded Carrot Salad. Serve as a colorful side for dinner, brunch, or packed for lunch!
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There are so many fun variations to experiment with when it comes to carrots, but this salad is one of the most creative and least common I have seen thus far. When I think of carrots, I immediately think of fresh hummus. I picture a handful of them in a chicken broth soup or sprinkled in the batter of a cake. But shredded carrots tossed in a vinaigrette, forming a fresh, textured salad? I haven’t come across that very much at all. It makes for a refreshing, vegan coleslaw and can be a simple hors d’oeuvre or snack or served as a side dish for a dinner, brunch, or packed for lunch!
Is Carrot Salad Healthy?
Raw carrots are oh-so good for you, and your vision too! They contain beta-carotene, a substance the body converts to vitamin A, which is a vital nutrient for your eye health. They are rich in vitamins and high in fiber, which aids your digestive health. And the no-bake nature of this recipe helps retain the nutrients in the raw carrots. I like to use a tad extra honey and add fresh ginger to the dressing too, giving this dish a superfood boost and offering anti-inflammatory properties on top.
This salad is gluten-free, vegan and paleo-friendly. It covers the bases and includes healthy fats and minimal processed ingredients. As long as you avoid pre-cut, chemical-washed carrots, you will be in tip-top shape. Hence the emphasis on the use of fresh, high-quality produce, ALWAYS. Time and time again, it proves to be a game changer with any, and all meals. Overall, this recipe combines whole, minimally processed ingredients that contribute to a balanced and nutritious diet.
Purple haze, carrot daze. Magic magenta on a plate.
For added visual appeal, I suggest you use multicolored carrots, also known as rainbow carrots. The “Purple Sun” variety is my favorite and creates a purple haze shade resulting in the most beautiful plate. I also recommend topping your pile of purple haze carrots with brightly colored herbs like fresh parsley or cilantro.
Keep it going and mix your homemade vinaigrette with a touch of balsamic – which is a concentrated, intensely flavored vinegar, made wholly or partially from grape must. Freshly crushed grape juice with all the skins, seeds and stems presents a darker shade of dressing and creates a rich glaze that complements the shadows of purple in the carrot. Lastly, for a real show-stopping dish, and some added crunch, roast a handful of pistachios in a small dry skillet until fragrant, then sprinkle on top and voilà!
INGREDIENTS
- 1 pound carrots, peeled and grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
INSTRUCTIONS
Combine
Mix carrots and parsley in a bowl.
Dress
Whisk together dressing ingredients.
Toss & Serve
Combine all, toss, and serve chilled.
Devour!
FAQs & Tips
This is a wonderful salad to prep and keep on hand for your busy weeks as it can be stored in the refrigerator and kept for about 1 week. As always, I love to use mason jars when cooking for just about everything (2 lbs of carrots can typically fill one 4-cup mason jar as long as it is tightly packed). As the carrots marinate, they will release some liquid. Before serving, mix the salad evenly to distribute the juices and oil. If you have leftovers, place them back into the jar with the liquid and refrigerate. Garnish with fresh herbs before serving up again!
Some people prefer to soften their carrots first, making them slightly easier to work with. If you’re one of those people, bring a large pot of water to boil, add carrots and simmer for approximately 3 minutes until slightly tender. Drain and set aside.
Many variations of this recipe include raisins for an added layer of flavor and texture. Should you choose to mix in a handful, make sure to use golden raisins. They tend to be plumper than brown raisins and blend extremely well with the honey in the dressing
Serving Suggestions
This colorful creation pairs well with a variety of dishes such as veggie burgers or alongside a crisp falafel wrap. The carrot salad is especially delicious as a side dish paired with a main protein such as grilled salmon or pan-fried cod. I also recommend you experiment with your toppings! Grill up some tofu, salt some edamame and top with almonds or cashews, turning your side salad into a main salad packed with additional plant-based protein.
For more ways to get creative with your carrots check out the Cumin Roasted Carrots, or this Cabbage Stir Fry.
Carrot Salad
Ingredients
- 1 pound carrots peeled and grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
Instructions
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In a large bowl, combine grated carrots and fresh parsley.
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In a small bowl, whisk together lemon juice, honey, olive oil, and salt until well blended.
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Pour the dressing over the carrot mixture and toss until evenly coated. Serve immediately or chill in the refrigerator before serving.
Nutrition
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