Description
A refreshing and simple raw carrot salad featuring thinly sliced carrots tossed in a tangy apple cider and balsamic vinegar dressing with fresh herbs and optional sesame seeds for garnish. Perfect as a light side dish or healthy snack.
Ingredients
Scale
Salad
- 2 carrots, thinly sliced lengthwise
- 2 tablespoons of parsley, roughly minced
- 1 teaspoon of mint, minced (optional)
- Sesame seeds, garnish (optional)
Dressing
- 2 teaspoons of apple cider vinegar
- 2 teaspoons of olive oil (optional)
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of agave or maple syrup
- Salt and pepper, to taste
- ¼ teaspoon of crushed red peppers (optional)
Instructions
- Prepare Carrots: Wash the carrots thoroughly and, using a vegetable peeler, carefully slice them into thin, long ribbons. Place the sliced carrots in a large bowl.
- Make Dressing: In a jar or small bowl, combine apple cider vinegar, olive oil, balsamic vinegar, agave or maple syrup, salt, pepper, and crushed red peppers if using. Stir or shake well until fully mixed.
- Combine Ingredients: Add the minced parsley and optional mint to the bowl with carrots. Pour in the dressing and toss everything together to evenly coat the carrot ribbons.
- Serve: Serve the salad immediately at room temperature or chilled. Garnish with sesame seeds if desired.
Notes
- Make the carrot slices thin enough so they are flexible and easy to eat rather than tough.
- To speed up preparation, use a mandoline slicer or food processor slicing disk to create carrot ribbons quickly.
- Adjust the texture by altering the thickness or cutting style such as spirals, ribbons, or shredding.
- Allow the salad to marinate for at least 30 minutes or up to 2 hours to let the flavors meld and dressing soak into the carrots.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
