Raw Carrot Salad with Lime, Parsley, and Sesame Seeds Recipe

Introduction

This fresh and vibrant raw carrot salad is a perfect way to brighten up any meal. Thinly sliced carrots are tossed in a tangy, slightly sweet dressing with a hint of spice, making it both refreshing and flavorful.

Ingredients

• 3 large carrots, peeled and ends trimmed
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon agave syrup or substitute with maple syrup
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped parsley
• 2 teaspoons sesame seeds
• Optional: 1 tablespoon chopped cilantro or mint

Instructions

1. Prep the Carrots: Cut the carrots into 3 to 4 inch pieces (or shorter/longer depending on your preference), then use a mandoline to slice them lengthwise as thinly as possible. Set aside.
2. Make the Dressing: In a large bowl, whisk together olive oil, lime juice, apple cider vinegar, agave syrup, ground coriander, cayenne pepper if using, and kosher salt until well combined.
3. Mix: Add the sliced carrots, chopped parsley, and sesame seeds to the bowl with the dressing. Toss well to ensure all the carrots are evenly coated.
4. Serve & Store: Enjoy immediately for a crisp texture, or let the salad sit for 10 to 15 minutes to allow the carrots to soften slightly. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tips & Variations

• For added freshness, stir in chopped cilantro or mint just before serving.
• If you don’t have a mandoline, use a sharp knife to slice the carrots as thinly as possible.
• Add a handful of toasted nuts or seeds for extra crunch and nutrition.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 5 days. The carrots may soften over time but will still maintain good flavor. Enjoy chilled or bring to room temperature before serving. This salad is best eaten within a couple of days for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar instead of apple cider vinegar?

Yes, you can substitute apple cider vinegar with white wine vinegar or rice vinegar for a milder flavor, though the taste will vary slightly.

Is this salad suitable for meal prep?

Absolutely! This raw carrot salad keeps well in the fridge and can be prepared ahead of time, making it an easy and healthy option for busy days.

Raw Carrot Salad with Lime, Parsley, and Sesame Seeds Recipe

Print Recipe

★★★★★

4.9 from 228 reviews

A vibrant and refreshing raw carrot salad featuring thinly sliced carrots tossed in a tangy dressing of olive oil, lime juice, apple cider vinegar, and subtle spices. Enhanced with fresh herbs and sesame seeds, this salad is a perfect light and healthy dish, quick to prepare and full of fresh flavors.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 large carrots, peeled and ends trimmed
• 2 tablespoons chopped parsley
• 2 teaspoons sesame seeds
• Optional: 1 tablespoon chopped cilantro or mint

Dressing

• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon agave syrup or maple syrup
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon kosher salt

Instructions

1. Prep the Carrots: Cut the carrots into 3-4 inch pieces or shorter/longer as preferred, then use a mandoline to slice the carrots lengthwise as thinly as possible. Set the slices aside.
2. Make the Dressing: In a large bowl, combine olive oil, fresh lime juice, apple cider vinegar, agave syrup, ground coriander, cayenne pepper if using, and kosher salt. Whisk well until the dressing is fully emulsified and evenly mixed.
3. Mix: Add the thinly sliced carrots, chopped parsley, and sesame seeds to the bowl with the dressing. Toss well to ensure all carrot slices are evenly coated with the dressing and herbs.
4. Serve & Store: Enjoy the salad immediately for crisp freshness or let it rest for 10-15 minutes to allow the carrots to soften slightly and absorb flavors. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• Using a mandoline ensures uniformly thin carrot slices, which enhances the texture and flavor absorption.
• The cayenne pepper is optional and can be omitted to keep the salad mild.
• Fresh herbs like cilantro or mint can be substituted or added according to your taste preference.
• This salad keeps well refrigerated for up to 5 days but is best enjoyed fresh for optimal texture.
• Agave syrup can be replaced with maple syrup or honey for a different sweetness profile.

Keywords: raw carrot salad, healthy salad, vegan salad, gluten free, no-cook salad, easy carrot recipe