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–+ servings
Raw Carrot Salad

Fresh Raw Carrot Salad: Crunchy, Zesty, and Veggie-Packed Delight

A quick and vibrant Raw Carrot Salad that's perfect for summer gatherings, packed with nutrients and delicious flavors.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Carrots Freshly grated
  • 1 cup Dried Cranberries or substitute with raisins or cherries
  • 1 cup Nuts (Walnuts/Almonds) Lightly toasted for extra flavor
For the Dressing
  • 3 tablespoons Lemon Juice Freshly squeezed
  • 2 tablespoons Olive Oil
  • 1 tablespoon Honey or Maple Syrup Vegan option: use maple syrup
  • to taste Salt
  • to taste Pepper

Equipment

  • box grater
  • Mixing bowl
  • Whisk
  • Spatula
  • Tongs

Method
 

Step‑by‑Step Instructions
  1. Wash the carrots under cool water and grate them until finely shredded.
  2. In a small bowl, whisk together the lemon juice, olive oil, and honey or maple syrup.
  3. Add salt and pepper to the dressing, mixing thoroughly until evenly distributed.
  4. Combine the grated carrots in a large bowl, drizzling the dressing over and toss gently.
  5. Fold in the optional dried cranberries and nuts, mixing to distribute evenly.
  6. Let the salad rest for about 10 minutes, then serve on a platter.

Nutrition

Serving: 1portionCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 90mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 18000IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Use freshly grated carrots for the best crunch and enjoy the salad chilled or at room temperature.

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