If you are wondering what to do with grated carrots, check out a few of our other raw carrot recipes, including Kale and Apple Slaw and Yogurt Coleslaw.
Carrots: If possible, use organic carrots, as these will provide the highest nutritional content and a good source of fiber. You will need about 3 large carrots (or 10 oz total). I simply cut off the ends, remove the outer layer, and slice them lengthwise with a vegetable peeler. You can also slice your carrots with a julienne peeler, grate them on a box grater, or use the large grating attachment on your food processor. Fresh herbs: I love a ton of fresh parsley in this carrot vinegar salad, but you can also try any of your favorite soft herbs, such as fresh cilantro, mint, or dill. Oil: I use extra-virgin olive oil, but you can also use coconut oil or avocado oil. Vinegar: I love the slightly sweet tang of apple cider vinegar, but other options include rice vinegar, white wine vinegar, or red wine vinegar. The flavor profile will change based on what type of vinegar you use. Sweetener: I like to use maple syrup to keep it vegan, but a touch of honey or agave could also work. Seasonings: Go for a simple blend of ground cumin, sea salt, and black pepper. Nuts and Seeds: I like a final sprinkle of sesame seeds, which I find adds a subtle crunch and nutty flavor. Other options include sunflower seeds, sliced almonds, or pumpkin seeds (raw pepitas).
How to Make Ahead and Store?
After testing the carrot salad with vinegar several times, we found the salad was better the next day, making it a great make-ahead recipe. Here are my best make-ahead and storage tips for this raw carrot recipe:
Make Ahead: Prepare the salad up to 1 day in advance and store it in an airtight container in the fridge. This gives a chance for all the flavors to marry together. Storage: The dressed carrot salad will keep for up to 3 days in an airtight container in the fridge. Give it a good toss just before serving.
Serving Suggestions
According to dieticians, it is best to eat this cold carrot salad on an empty stomach to reap its benefits, which is why I usually eat it as a light lunch. That being said, it makes a great side dish with any of the following:
Vegetarian Meal: For a delicious vegetarian dinner, serve it alongside Meatless Zucchini Lasagna or Eggplant Baked Ziti. Meat: Serve it as a side dish with the protein of your choice. I love to serve it with my Yogurt Marinated Chicken or Baked Beef Kabobs.
Best way to slice carrots: I prefer to shred carrots lengthwise using a vegetable peeler to make this simple carrot salad. However, you can also use a julienne peeler for a more French-style salad, the large holes of a box grater, or the shredding blade on your food processor to achieve different textures. Let it rest before serving: The natural sweetness of the carrots and dressing tastes better the longer they have a chance to mingle together, so I recommend making this grated carrot salad for at least a few hours, or up to two days, ahead of time. Taste for seasoning: Start with the recommended amount of salt, pepper, and cumin, and then add more to your liking. I added a good dose of salt right before serving.
