Raw Carrot Salad
A fresh and vibrant dish that combines crunchy carrots with a tangy dressing, perfect for light lunches, appetizers, or as a refreshing side dish.
Ingrédients
Salad Ingredients
- 4 medium medium carrots, grated Fresh carrots for best flavor.
- 1 tablespoon olive oil Can substitute with avocado oil or sunflower oil.
- 2 tablespoons lemon juice Freshly squeezed for optimal flavor.
- 1 teaspoon honey Can substitute with agave syrup or maple syrup for vegan option.
- Salt to taste Adjust based on preference.
- Fresh parsley, chopped (for garnish) Can substitute with cilantro or mint.
Instructions
Preparation
- Wash the carrots thoroughly. Peel them if preferred, but leaving the skin adds nutrients.
- Grate the carrots using a box grater or food processor.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt until well combined and slightly emulsified.
Combine and Toss
- In a large mixing bowl, add the grated carrots and slowly pour the dressing over them.
- Gently toss the salad to coat the carrots with dressing.
Let it Sit
- Allow the salad to rest for about 5 minutes to enhance the flavors.
Garnish and Serve
- Garnish with fresh parsley before transferring to a serving bowl.
- Serve immediately for optimal freshness.
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator for 2-3 days. Avoid reheating and freezing to maintain texture.