Raw Carrot Salad with Honey Lime Vinaigrette

This Raw Carrot Salad with Honey Lime Vinaigrette will transform the humble carrot into your favorite side dish. Made from paper-thin but still crunchy slices of carrots coated in a light dressing, this side salad works with grilled favorites or with a light lunch.

Even better, you can explore a world of taste possibilities by changing the dressing. Drop the oil to make make a quick pickle, or swap the honey lime vinaigrette completely for a creamy lemon herb tahini or a pesto dressing. The options are only limited by your imagination.

fork and small bowl of strips of raw carrot salad with a larger bowl of carrots in the corner.
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eight orange carrots with trimmed stems on a black cutting board.

Carrots are of course the main ingredient. Use classic orange or switch it up with a bunch of rainbow carrots. Pick bigger carrots to make it easier to slice them into long, thin ribbons, but avoid huge carrots that may be woody.


extra virgin olive oil, white wine vinegar, honey, lime, and small bowl of salt and pepper on a countertop.

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Skip the oil to make vibrant, pickled carrot strips.
  • Add a crushed garlic clove, some dried thyme, or mustard to the dressing.
  • Top with sesame seeds or toasted nuts or pepita.
  • Add cabbage to the carrots to make a cabbage and carrot salad or top with dried cherry tomatoes or raisins for a carrot and raisin salad.
  • Use a different salad dressing. Try this maple dijon dressing or go creamy with lemon herb tahini, a sumac sauce, or creamy pesto dressing.

Kitchen tools: mandoline

If you have one, this is a great time to take out your mandoline so you can get your carrot slices uniformly thin. Mandolines often come with attachments to make it easy to create matchsticks or thin strands of vegetables. My favorite way to use mine is to make dehydrated apple rings.

Of course, you probably know that a mandoline is also one of the biggest hazards in the kitchen. So please be careful and use the safety guard or wear protective gloves when using a mandoline!

Recipe tips and tricks

The only hard part of this recipe is getting uniform slices with the thickness you like best. Thin slices will be easiest to twirl but may have no crunch. Thicker slices will have crunch but may not be bendy.

Step 1: Aim to slice your carrots 1 to 2 millimeters thick, if you can. Then put all of the sliced carrots in a bowl.

thinly sliced carrots in a metal bowl.

Step 2: Put your olive oil and lime zest into a small bowl. Then combine the lime juice, vinegar, honey, salt and pepper in a small pot over low heat until the honey has dissolved. Whisk into the olive oil and lime zest.

Step 3: Pour the honey lime vinaigrette and toss to combine. If possible, let the carrot salad sit at room temperature for an hour before serving.

strips of paper thin raw carrot salad in a metal bowl.

What to serve with this dish

This carrot salad is an easy side dish that can accompany most any meal. But here are some of my favorite ways to enjoy it:

Recipe FAQs

Can I prepare this raw carrot salad ahead of time?

Yes, it’s actually best after the raw carrots have marinated for an hour with the warm dressing. If you are planning to serve the carrot salad after this, please store it the refrigerator for up to three days.

Is it still considered raw if you warm the dressing?

It depends on how strict you want to be. Raw food advocates generally recommend not heating food above about 120 degrees Fahrenheit, because high temperatures reduce nutrient content and alter food’s natural state. Warming the dressing to dissolve the honey is therefore consistent with these principles.

Does eating raw carrot salad help with hormones?

It seems that there were folks on TikTok claiming various unproven medical benefits beyond just being a healthy salad. My PubMed search on the topic came up with the null set, i.e. zero evidence. So please wash your carrots well, and enjoy this recipe!

small bowl of orange carrot salad on a blue background with a larger plate of carrots in the corner.

Check out other colorful side dishes from the Ugly Duckling Bakery archives like:

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.


Raw Carrot Salad

5 from 1 vote
Category: Side Dish
Cuisine: Unspecified
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 5 minutes
Optional marination time: 1 hour
Total Time: 20 minutes
Servings: 4
Calories: 120kcal
Calling all carrot lovers! This raw carrot salad with honey lime vinaigrette is easy to make and versatile side dish that adds vibrant orange color and a touch of crunch to your plate. Serve it with a simple meat or pasta dish, or include it as one of the components of a grain bowl. Make it ahead, and it will keep for days.
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  • 1 Mandoline or Y-shaped vegetable peeler


Carrot Salad

  • 1 pound carrots about 8 medium carrots

Honey Lime Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 1 lime 1 teaspoon of zest + 1 tablespoon of juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon salt plus more or less to taste
  • ¼ teaspoon ground black pepper plus more or less to taste


  • Trim, wash, and peel the carrots. Use a mandoline (carefully!) or a Y-shaped vegetable peeler to peel the carrots into long slices about 1 to 2 millimeters in thickness. Put the carrot slices into a bowl.
    1 pound carrots
  • Zest about one teaspoon of the lime, and put the zest with the olive oil in a small bowl or glass jar.
    2 tablespoons extra virgin olive oil, 1 lime
  • Add one tablespoon of lime juice with the white wine vinegar, honey, salt, and pepper in a small pot. Heat over low heat until the honey has dissolved completely.
    1 tablespoon white wine vinegar, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 lime
  • Add the liquid from the pot to the olive oil and whisk to combine. Pour over the carrots and toss to coat the carrots completely.
  • If possible, let the carrot salad sit at room temperature for an hour prior to serving. Or make ahead and refrigerate for three to five days.


You can change how much crunch your raw carrot salad has versus how bendy the carrots are by varying how thick you peel the carrots. They will soften a bit the longer you keep them in the vinaigrette before serving.
You can omit the olive oil if you prefer to make this as a quick pickle.
To scale up or down, estimate about 2 medium carrots per person.


Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 370mg | Potassium: 384mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18953IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 1mg
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Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking? Get inspiration here:


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