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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
