Raw Carrot Salad with Apple Cider Vinegar and Herbs Recipe
A fresh and vibrant raw carrot salad featuring thinly sliced carrots tossed with a tangy apple cider and balsamic vinegar dressing, lightly sweetened with agave or maple syrup, and garnished with parsley and optional mint and sesame seeds for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
Ingredients
Salad Ingredients
- 2 carrots, thinly sliced lengthwise
- 2 tablespoons parsley, roughly minced
- 1 teaspoon mint, minced (optional)
- Sesame seeds, for garnish (optional)
Dressing Ingredients
- 2 teaspoons apple cider vinegar
- 2 teaspoons olive oil (optional)
- 1 teaspoon balsamic vinegar
- 1 teaspoon agave syrup or maple syrup
- Salt and pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the Carrots: Wash the carrots thoroughly. Using a peeler, carefully slice the carrots into thin, long strips lengthwise and place them in a large bowl.
- Make the Dressing: In a small bowl or jar, combine the apple cider vinegar, olive oil if using, balsamic vinegar, agave or maple syrup, salt, pepper, and crushed red pepper flakes if desired. Mix well until all ingredients are incorporated.
- Toss the Salad: Add the roughly minced parsley and optional minced mint to the bowl with the sliced carrots. Pour the dressing over the salad and toss everything gently to ensure the carrots are well coated with the dressing.
- Serve: Serve the salad at room temperature or chilled according to your preference. Garnish with sesame seeds if desired before serving.
Notes
- For a bit of heat, include the crushed red pepper flakes.
- Use fresh herbs like parsley and mint for maximum flavor.
- Olive oil is optional and can be omitted for an oil-free version.
- This salad is best eaten fresh but can be refrigerated for up to 24 hours.
- Adjust sweetness with agave or maple syrup according to taste.
