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fork and small bowl of strips of raw carrot salad with a larger bowl of carrots in the corner.
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5 from 1 vote

Raw Carrot Salad

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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.
Prep Time15 minutes
Cook Time5 minutes
Optional marination time1 hour
Total Time20 minutes
Course: Side Dish
Cuisine: Unspecified
Diet: Vegetarian
Servings: 4
Calories: 120kcal

Equipment

  • 1 Mandoline or Y-shaped vegetable peeler

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

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