RecipeCastle

The Quick, Crunchy Raw Carrot Salad I Make Every Week

The Quick, Crunchy Raw Carrot Salad I Make Every Week
Prep
10 min
Cook
10 min
Total
20 min
Serves
2
Calories
86 kcal
Carbs
11.00 g

Ingredients

  • 2 carrots(thinly sliced lengthwise)
  • 2 teaspoonsapple cider vinegar
  • 2 teaspoonsolive oil ((optional))
  • 1 teaspoonbalsamic vinegar
  • 1 teaspoonagave or maple syrup
  • —Salt and pepper ((to taste))
  • ¼ teaspooncrushed red peppers ((optional))
  • 2 tablespoonsparsley ((roughly minced))
  • 1 teaspoonmint ((minced, optional))
  • —Sesame seeds ((garnish, optional))

Instructions

  1. 1

    Wash the carrots, then using a peeler carefully slice thin and long slices. Set aside in a large bowl.

  2. 2

    In a jar or small bowl, combine the apple cider vinegar, oil, balsamic vinegar, agave or maple syrup, salt and pepper, and mix to combine. Set aside.

  3. 3

    To the bowl with the carrots, add the parsley and dressing. Toss and serve at room temperature or chilled.