Side Dishes

Raw Carrot Salad Recipe

ByHannah Delgado January 10, 2026January 10, 2026

Introduction

This raw carrot salad is a vibrant and refreshing side dish that’s both healthy and easy to prepare. With a bright lemon dressing and optional nuts and dried fruit, it adds a perfect crunch and sweetness to any meal.

A white bowl with a dark rim holds a pile of bright orange carrot ribbons, sliced thin and layered loosely. Small green peas are scattered throughout the ribbons, adding pops of green color. Thin white onion slices are mixed in, with tiny black and white sesame seeds sprinkled on top. Small bits of chopped green herbs finish the dish, giving it a fresh look. A metal fork is placed on the right side, partially inserted into the carrot ribbons. The bowl sits on a white marbled surface with a purple cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium fresh carrots (about 400g), grated
3 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
1 tbsp honey or maple syrup
Salt and pepper to taste
1/2 cup dried cranberries or raisins (optional)
1/2 cup toasted walnuts or pecans (optional)

Instructions

Step 1: Grate the carrots using a box grater or food processor until finely shredded.
Step 2: In a small bowl, whisk together lemon juice, olive oil, honey (or maple syrup), salt, and pepper until well combined.
Step 3: In a large mixing bowl, toss the grated carrots with the dressing until evenly coated.
Step 4: If desired, mix in dried cranberries or nuts for added texture.
Step 5: Serve the salad on a platter and garnish with additional nuts or herbs if preferred.

Tips & Variations

Use a tart apple for added sweetness and crunch in place of dried fruit.
Substitute lemon juice with lime juice for a different citrus twist.
Toast the nuts lightly to enhance their flavor and crunch.
Adjust the honey or maple syrup quantity to suit your preferred sweetness level.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The carrots may release some liquid, so give the salad a good toss before serving to redistribute the dressing. This salad is best enjoyed fresh and is not recommended for freezing.

How to Serve

A plate holds a neat mound of bright orange carrot ribbons layered with small green peas scattered throughout. On top and mixed in, there are finely chopped green herbs, white and black sesame seeds, and bits of crushed peanuts adding texture. The carrot ribbons look fresh and slightly glossy, arranged in a loose pile at the center of the round white plate with a thin brown rim. The plate sits on a white marbled texture surface, and a pale yellow fork is partially buried in the carrot salad on the right side. There is a blurred glass jar of dark brown sauce in the background to the left, along with a piece of dark gray fabric near the front left edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare it a few hours ahead and refrigerate, but it’s best eaten within 1-2 days to keep the carrots crisp and fresh.

What can I substitute for walnuts or pecans?

You can use almonds, sunflower seeds, or pumpkin seeds as alternatives depending on your preference or dietary restrictions.

Raw Carrot Salad Recipe

★★★★★

4.6 from 58 reviews

A refreshing and healthy Raw Carrot Salad featuring grated fresh carrots tossed in a tangy lemon and honey dressing, optionally enhanced with dried cranberries and toasted nuts for added texture and flavor. This easy-to-make salad is perfect as a light side dish or a nutritious snack.

Author: Hannah
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: American

Ingredients

Scale

Salad

4 medium fresh carrots (about 400g), grated

Dressing

3 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
1 tbsp honey or maple syrup
Salt and pepper to taste

Optional Add-ins

1/2 cup dried cranberries or raisins
1/2 cup toasted walnuts or pecans

Instructions

Grate the Carrots: Use a box grater or food processor to finely shred the fresh carrots until you have a generous bowl full of grated carrot.
Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, honey or maple syrup, salt, and pepper until the mixture is well combined and emulsified.
Toss the Salad: Transfer the grated carrots to a large mixing bowl and pour the dressing over them. Toss thoroughly to coat all the carrot strands evenly with the dressing.
Add Optional Ingredients: If you like, stir in dried cranberries or raisins and toasted walnuts or pecans for extra sweetness, texture, and crunch.
Serve: Arrange the salad on a serving platter and garnish with additional nuts or fresh herbs if desired. Serve immediately or chill briefly before serving for a cooler salad.

Notes

The salad can be prepared a few hours in advance; refrigerate to keep fresh.
Use maple syrup as a vegan alternative to honey.
Feel free to substitute walnuts with pecans or other nuts you prefer.
This salad pairs well with grilled meats, sandwiches, or as a light lunch.
Adjust seasoning with additional salt, pepper, or lemon juice based on taste preferences.

Keywords: Raw Carrot Salad, grated carrot salad, lemon carrot salad, healthy salad, side dish, vegetarian salad, no-cook salad, easy salad

Hannah Delgado

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