Description
A vibrant and easy-to-make salad featuring crisp carrots tossed in a tangy, slightly sweet dressing with fresh herbs. Perfectly gluten-free, vegan, and incredibly refreshing, this salad is not only delicious but also visually appealing!
Ingredients
Scale
- 3 large carrots, peeled, ends trimmed
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave syrup (or maple syrup)
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper (optional)
- ¼ teaspoon kosher salt
- 2 tablespoons chopped parsley
- 2 teaspoons sesame seeds
- Optional: 1 tablespoon chopped cilantro or mint
Instructions
- Prep the Carrots: Slice carrots into 3-4” pieces. Using a mandoline, slice carrots lengthwise into thin ribbons (you can also grate them for finer texture).
- Make the Dressing: In a large bowl, whisk olive oil, lime juice, apple cider vinegar, agave syrup, coriander, cayenne pepper, and salt until thoroughly combined. Taste and adjust seasoning if needed.
- Combine and Mix: Add carrot slices, chopped parsley, and sesame seeds into the bowl. Toss gently until the carrots are fully coated with the dressing.
- Serve & Enjoy: Enjoy immediately or let sit for 10-15 minutes for a softer texture and deeper flavor. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Carrot shape: Mandoline-sliced “noodles” give a great texture but can be hard to layer on toast. For a finer, spoonable salad, try grating the carrots instead.
- Sweetener tip: If using creamed honey, whisk the dressing ingredients before adding carrots to ensure even blending. For runny honey or agave, the order doesn’t matter.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sodium: 179mg
- Fat: 5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g