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Recipe card layout of raw carrot ribbon salad

Raw Carrot Ribbon Salad – Crunchy, Healthy & Hormone-Smart

Lina Vexley
A refreshing raw carrot ribbon salad made with simple pantry ingredients and fresh herbs. Perfect as a side or light meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 2 servings
Calories 86 kcal

Ingredients
  

  • 2 carrots thinly sliced lengthwise
  • 2 teaspoons of apple cider vinegar
  • 2 teaspoons of olive oil optional
  • 1 teaspoon of balsamic vinegar
  • 1 teaspoon of agave or maple syrup
  • Salt and pepper to taste
  • ¼ teaspoon of crushed red peppers optional
  • 2 tablespoons of parsley roughly mined
  • 1 teaspoon of mint minced (optional)
  • Sesame seeds garnish (optional)

Instructions
 

  • Wash the carrots, then using a peeler carefully slice thin and long slices. Set aside in a large bowl.
  • In a jar or small bowl, combine the apple cider vinegar, oil, balsamic vinegar, agave or maple syrup, salt and pepper, and mix to combine. Set aside.
  • To the bowl with the carrots, add the parsley and dressing. Toss and serve at room temperature or chilled.

Notes

Make the slices thin enough: They should be super flexible, not too tough.
To speed up prep: A mandoline or food processor slicing disk can get the carrots ribboned in seconds.
Adjust the texture: By changing the thickness and cut (aka into slices, spirals, or making a shredded carrot salad).
Allow the flavors to meld: If you have the time, leaving the carrot ribbons to ‘marinate’ for at least 30 minutes (1–2 hours is even better).

Nutrition

Serving: 1bowlCalories: 86kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 65mgFiber: 2gSugar: 7g
Keyword carrot recipes, healthy salad, raw carrot ribbon salad, vegan salad
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