Fresh, crunchy, sweet, and refreshing, this Raw Carrot Salad with Lemon Parsley Vinaigrette is a versatile and delicious side dish! Serve it with grilled chicken, broiled fish, or even a juicy steak.
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Elevate carrots into 5-star side dish status with this French carrot salad recipe! Featuring Dijon mustard, flat-leaf parsley, olive oil, lemon juice, and shallots, it's an easy-to-make but ultra-flavorful raw salad.
Made popular by TikTok, this raw carrot salad is my own variation that will delight you long beyond when the trend passes. With crunchy carrots and heart-healthy olive oil, it's a healthy carrot salad recipe you can count on any time of year.
Why You'll Love This Raw Carrot Salad Recipe
- One Bowl: If you're looking for an easy-to-assemble side that doesn't mess up the kitchen, this salad is for you!
- Nutritious: Brimming with fiber, fresh vegetables, healthy fats, and more, you can feel great about eating this recipe.
- Allergy-Friendly: Made without nuts, gluten, or dairy, this recipe is a great pick when entertaining or cooking for anyone with food allergies.
- Versatile: Featuring a vegetable that is fresh and flavorful year round, there's never a bad time to whip up this raw carrot recipe!
Ingredients
- Carrots: Large and firm carrots with minimal brown or green spots are the best.
- Dijon Mustard: Adds a true French touch. Look for smooth Dijon mustard.
- Lemon Juice: Fresh juice will add a superior flavor, though bottled juice can work in a pinch.
- Flat Leaf Parsley: Adds a peppery and grassy finish to the salad.
- Shallot: Add delicate peppery notes to the parsley dressing.
- Garlic: Freshly minced.
- Honey: Any bottled variety will work but raw or local honey, if you can find it, adds a delicious dimension to the dressing.
- Olive Oil: In particular, extra virgin olive oil or virgin olive oil.
Substitutions
- Lemon: If Meyer lemons are in season where you are, you can substitute 1 heaping tablespoon of Meyer lemon juice for traditional lemon juice. This will create a lighter and more floral lemon vinaigrette.
- Parsley: Though the flavor profile will be slightly different, chopped curly parsley can substitute for flat leaf.
- Oil: Avocado oil is a mild and delicious substitute for olive oil.
- Honey: Don't have honey? No problem, agave syrup, maple syrup, or even a teaspoon of coconut sugar can work in its place.
How to Make Raw Carrot Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: In a medium bowl, sprinkle the minced shallot and garlic with the salt. Let sit for 5 minutes. This will allow the flavors of the shallot and garlic to pull out.
Step 2: While the shallot and garlic are resting, peel the carrots into ribbons with a vegetable peeler, creating ribbons.
Step 3: Add the mustard, honey, lemon juice, parsley, and olive oil to the mixing bowl with the shallot and garlic. Whisk until combined.
Step 4: Gently fold the carrot ribbons into the lemon parsley vinaigrette until the carrots are covered in the dressing. Season the salad with fresh cracked pepper to taste and serve.
Recipe Pro-Tips
- Let the Shallot and Garlic Sit With the Salt. This will allow the flavors to pull out of the garlic and shallot while also mellowing them out, making them perfect for seasoning a raw salad.
- Serve the Salad Fresh. This raw carrot salad is best served immediately after assembly. Though leftovers can store in the refrigerator for a few days (see my notes below), you will have the best sweet carrot crunch when you serve this salad fresh.
Recipe Variations
- Rainbow Carrots: Add visual appeal by using a combination of different colors of rainbow carrots. White, yellow, red, or purple are all great picks.
- Extra Lemon: For an extra citrus kick, whisk a teaspoon of fresh lemon zest into the parsley salad dressing.
- Hot Honey: Enjoy a little heat in this raw carrot salad recipe by substituting hot honey for traditional honey. If you like even more spice, whisk in red pepper flakes.
- Different Carrot Shapes: Make use of shredded or sliced carrots by substituting 2 ½ cups of either for the peeled carrot ribbons.
- Chopped Almonds: For an extra crunch and nutty finish, top this salad with 1-2 tablespoons of chopped toasted almonds.
Serving Suggestions
This French carrot salad makes a fantastic side dish any time of year. Serve it as a side with bean burgers or beer burgers and it's also delicious with garlic scape pesto steak.
You can step up your Easter dinner spread by serving this fresh and crisp salad too. It's delicious served alongside avocado gazpacho soup, fried polenta, or even creamy corn cilantro and corn pasta salad.
Dietary Adaptations
This peeled carrot salad is naturally vegetarian, gluten-free, nut-free, and processed sugar-free. To make a vegan carrot salad, simply substitute maple syrup for the honey and follow the recipe directions as listed.
Storage Directions
- Refrigeration: Leftover carrot salad keeps covered in an airtight container in the refrigerator for 3-4 days. It does not freeze well.
Tools Needed to Make This Recipe
- Cutting Board
- Chef Knife
- Medium-Sized Mixing Bowl
- Measuring Spoons
- Silicone Spatula
- Vegetable Peeler
More Salad Recipes
Thank you for making this Raw Carrot Salad Recipe! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe
Raw Carrot Salad with Lemon Parsley Vinaigrette
Ingredients
- 1 large shallot minced
- 1 garlic clove minced
- 2 large pinches of salt
- 6 large carrots
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 tablespoons chopped flat leaf parsley
- 3 tablespoons extra virgin olive oil
Instructions
- In a medium bowl, sprinkle the minced shallot and garlic with the salt. Let it sit for 5 minutes. This will allow the flavors of the shallot and garlic to mellow and pull out.
- While the shallot and garlic are resting, peel the carrots into ribbons with a vegetable peeler, creating ribbons.
- Add the mustard, honey, lemon juice, parsley, and olive oil to the mixing bowl with the shallot and garlic. Whisk until combined.
- Gently fold the carrot ribbons into the lemon parsley vinaigrette until the carrots are covered in the dressing. Season the salad with fresh cracked pepper to taste and serve.
Notes
- Refrigeration: Leftover carrot salad keeps covered in an airtight container in the refrigerator for 3-4 days. It does not freeze well.
- Carrots preparation: though this salad presents beautifully with peeled carrot ribbons, it can also be made with grated, sliced, or shredded carrots.
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