I discovered this fresh, crisp salad and I’m excited to share it. The thin ribbons of carrots paired with a sweet-tangy dressing deliver brightness and crunch in every bite.
Why You’ll Love This Recipe
I love how quickly this comes together—just a handful of ingredients and minimal prep time. The combination of crunchy carrot ribbons, fresh herbs, and a bright dressing really hits the spot. It’s healthy (packed with vitamins and fiber), diet-friendly (vegan, gluten-free), and I find it works for everything from a simple lunch to a side dish at dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 carrots, thinly sliced lengthwise
2 teaspoons apple cider vinegar
1 teaspoon balsamic vinegar
2 teaspoons olive oil (optional)
1 teaspoon maple syrup or agave syrup
Salt and black pepper, to taste
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons flat-leaf parsley, roughly minced
1 teaspoon fresh mint, minced (optional)
Sesame seeds for garnish (optional)
Directions
Wash the carrots, then use a vegetable peeler (or mandoline/food processor slicing disk) to create thin, long carrot ribbons. Place them in a large bowl.
In a small bowl or jar, whisk together the apple cider vinegar, balsamic vinegar, olive oil (if using), maple syrup (or agave), salt, and black pepper until combined.
Add the minced parsley (and mint, if using) to the bowl with the carrot ribbons. Pour over the dressing and gently toss until all ribbons are coated.
Optionally sprinkle the crushed red pepper flakes and sesame seeds over the top. Serve immediately at room temperature or chilled. For best flavor, I let it marinate in the fridge for about 30 minutes (or up to 1-2 hours) so the dressing melds with the carrots.
Servings and Timing
Prep time: about 10 minutes
Total time: about 20 minutes (including optional marinating)
Servings: about 2 side-dish portions
Variations
I like to switch things up depending on what I have on hand or my mood:
Swap the balsamic vinegar for fresh lime juice and add a splash of vegan fish sauce for an umami twist.
Add extra vegetables: ribboned radishes, cucumber, or shredded beets bring more color and texture.
Toss in thinly sliced apple or orange segments for a burst of sweetness.
Add a crunchy garnish: walnuts, almonds, pumpkin seeds, or sunflower seeds bring healthy fats and extra texture.
Turn it into a more substantial salad by adding chickpeas or white beans for protein.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator; this salad keeps well for about 3-4 days. If the carrots absorb a lot of dressing overnight and become a bit soft, I’ll add a few fresh carrot ribbons or a splash more vinegar before serving again to refresh the texture and flavor. (This salad doesn’t need reheating — it’s best enjoyed chilled or at room temperature.)
FAQs
Do I need to peel the carrots?
If I’m using organic carrots or ones that are well-scrubbed with thin skin, I sometimes skip peeling. But peeling often gives a smoother, more uniform ribbon and a more refined texture.
Can I use canned or frozen carrots for this salad?
I wouldn’t recommend canned carrots here since they’re too soft and don’t provide the crunchy texture this salad thrives on. Fresh carrots give the best flavor and texture.
How thin should the carrot ribbons be?
I aim for very thin ribbons—like flexible strips rather than thick chunks. A vegetable peeler or mandoline does the job best. If the ribbons are too thick, they feel more like raw veggie chunks and the dressing won’t coat them as nicely.
Can I make this ahead of time?
Yes — I often assemble it and then refrigerate so the flavors meld. If I prepare it the day before, I’ll wait to garnish with delicate herbs or seeds until just before serving to keep them fresh.
Is this suitable for special diets (vegan, gluten-free, etc.)?
Absolutely. The recipe is vegan, dairy-free, and gluten-free. You can easily adapt it for paleo if you use a compliant sweetener or omit it.
Conclusion
I really enjoy how this salad brings a fresh, crisp brightness to the table with minimal effort. It works beautifully as a side, in lunches, or even as part of a picnic spread. Whenever I’m looking for something easy, healthy, and satisfying, this raw carrot salad is a go-to in my kitchen.
A refreshing raw carrot salad featuring thin ribbons of fresh carrots tossed in a sweet and tangy vinaigrette, with herbs and optional garnishes for added flavor and crunch.
Total Time:20 minutes
Yield:2 servings
Ingredients
2 carrots, thinly sliced lengthwise
2 teaspoons apple cider vinegar
1 teaspoon balsamic vinegar
2 teaspoons olive oil (optional)
1 teaspoon maple syrup or agave syrup
Salt and black pepper, to taste
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons flat-leaf parsley, roughly minced
1 teaspoon fresh mint, minced (optional)
Sesame seeds for garnish (optional)
Instructions
Wash the carrots, then use a vegetable peeler or mandoline to create thin, long carrot ribbons. Place them in a large bowl.
In a small bowl or jar, whisk together the apple cider vinegar, balsamic vinegar, olive oil (if using), maple syrup or agave, salt, and black pepper until well combined.
Add the minced parsley and mint (if using) to the carrot ribbons. Pour over the dressing and gently toss until evenly coated.
Sprinkle with crushed red pepper flakes and sesame seeds if desired.
Serve immediately at room temperature, or chill for 30 minutes to 1–2 hours for enhanced flavor.
Notes
Marinating the salad enhances flavor and slightly softens the carrots.
Best made with fresh, raw carrots for ideal texture.
Garnishes like nuts, seeds, or fruit can add variety.
Store leftovers in the fridge and refresh with extra vinegar or fresh carrots if needed.
