Simple Carrot Salad

This Simple Carrot Salad is fresh, crisp, and incredibly easy to make. With just a few wholesome ingredients and minimal prep time, it’s the perfect side dish to brighten up any meal. Whether you’re serving it at a summer barbecue or as a healthy accompaniment to your weekday dinner, this vibrant salad delivers flavor and crunch in every bite.

Why You’ll Love This Recipe

• Quick and easy to prepare with just a handful of ingredients
• Naturally gluten-free and vegan
• Light, refreshing, and great for digestion
• Versatile enough to pair with many main dishes
• A great make-ahead option for meal prep
• No cooking required
• Kid-friendly and perfect for lunchboxes
• Can be easily customized to taste
• Packed with nutrients, especially vitamin A
• Adds a pop of color to any plate

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots, peeled and grated
• Fresh parsley, chopped
• Olive oil
• Lemon juice
• Salt
• Black pepper
• Optional: honey or maple syrup for a hint of sweetness

directions

1. Peel and grate the carrots using a box grater or food processor.
2. In a large bowl, combine the grated carrots and chopped parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Add a touch of honey or maple syrup if desired.
4. Pour the dressing over the carrot mixture and toss until evenly coated.
5. Let the salad sit for about 10–15 minutes to allow the flavors to meld.
6. Serve immediately or chill in the fridge before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Total time: 10–15 minutes (including resting time)

Variations

• Add raisins or dried cranberries for a sweet touch.
• Include chopped nuts like almonds or walnuts for extra crunch.
• Mix in shredded apple or cucumber for added freshness.
• Use cilantro or dill instead of parsley for a different herb profile.
• Add a pinch of cumin or paprika for subtle spice.
• Swap lemon juice with apple cider vinegar for a tangier flavor.

storage/reheating

Store leftover carrot salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the texture will become mushy.
No reheating necessary; this salad is best served cold or at room temperature.

FAQs

What type of carrots are best for this salad?

Fresh, firm, medium to large carrots are best. Avoid baby carrots as they don’t grate as well and can be less flavorful.

Can I make this carrot salad in advance?

Yes, it actually tastes better after sitting for a while as the flavors meld together. Make it a few hours ahead for best results.

Can I use pre-shredded carrots?

You can, but freshly grated carrots offer better texture and moisture for this salad.

Is this recipe vegan?

Yes, as long as you use maple syrup instead of honey, it’s fully vegan.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

What can I substitute for parsley?

Try cilantro, mint, or dill for a different flavor twist.

How do I keep the salad from being too watery?

Use fresh carrots and avoid adding too much liquid. Letting the salad rest helps absorb any excess moisture.

Can I add protein to make it a full meal?

Sure! Add chickpeas, shredded chicken, or quinoa for a heartier version.

How long does the salad stay fresh?

It stays fresh in the fridge for up to 3 days, though it’s best enjoyed within the first 24 hours.

What dishes pair well with carrot salad?

It pairs well with grilled meats, sandwiches, falafel, or Mediterranean dishes like hummus and pita.

Conclusion

This Simple Carrot Salad is a go-to recipe when you want something healthy, vibrant, and fast. With a satisfying crunch and a bright citrusy dressing, it’s the ideal side to elevate any meal without much effort. Keep it in your regular rotation for an easy way to eat more veggies and bring fresh flavor to the table.

Print