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Home » Salad Index

Seedy Shredded Carrot Salad

Made by Anastasia Papapetros - Serves 4 Filed Under: 10 Minute Salads, Make Ahead Salads, Paleo, Salad Index, Vegetarian, Winter Salads

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Shredded Carrot Salad is super easy, delightfully delicious and, best of all, can be made ahead! An incredibly healthy salad that is full of vision vitamins.

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SHREDDED CARROT SALAD CLOSE UP IN PORTRAIT

The sweet carrots together with the fresh citrusy coriander (cilantro) and crunchy mixed seeds make a tasty combination that is just so good for you. This salad keeps so well in the fridge with the added advantage of allowing the flavours to develop and meld together making it even more delicious.

For those with special dietary requirements, this shredded carrot salad is paleo, vegan, vegetarian, gluten and dairy-free.

Choose your carrots wisely

As the carrots are well and truly the star in this shredded carrot salad it is important to choose wisely, if you can try, and buy organic carrots or ones that look tender, sweet and juicy and not dry.

What to serve with carrot salad

I loved this salad with our Giouvetsi (a Greek beef and orzo stew) but it is also great curries such as a madras or rogan josh. You could also serve it with roast pork, beef brisket, steak, fish or buy a store-bought chicken for a quick last-minute dinner.

SHREDDED CARROT SALAD AERIAL VIEW

How to Make It

1Make your vinaigrette
In a clean glass jar put in your lemon, lime and olive oil, season with salt and pepper. Shake until emulsified then taste and if it tastes too tart for you then add a dash of honey or maple syrup.

INGREDIENTS FOR LEMON LIME VINAIGRETTE IN A JAR
PLACE INGREDIENTS IN A GLASS JAR
SHAKEN LEMON LIME VINAIGRETTE
SHAKE UNTIL EMULSIFIED

2Prepare your ingredients
Trim and peel your carrots then wash them under cold running water then coarsely grate them.
Wash your coriander (cilantro) under cold running water, cut off the stems and remove any damaged or wilted leaves then roughly chop. Juice your limes.

SHREDDED CARROT IN FOOD PROCESSOR
GRATE CARROTS IN A FOOD PROCESSOR

Carrots are being cut into fine julienne with an orange mandoline slicer.
OR BY USING A GRATER

3Assemble your shredded carrot salad
Place the grated, carrots the chopped coriander, lemon, lime vinaigrette and seeds in a large mixing bowl, season with salt and pepper and toss until well combined.
Taste and adjust seasonings according to your taste.
Arrange in a salad bowl and chill until you are ready to serve (the longer the tastier!)

SHREDDED CARROT INGREDIENTS IN A BOWL
PUT YOUR INGREDIENTS IN A BOWL
MIXING SHREDDED CARROT SALAD
TOSS UNTIL WELL COMBINED

Can I make it ahead?

Most definitely, in fact, it will taste even better as the carrots would have soaked up the delicious lemon flavours.

This will keep your stored covered in the fridge for at least 3-4 days.

More carrot salads to try:

SPIRAL CARROT AND ORANGE SALAD

ORANGE & CARROT

ROAST CARROT SALAD ON A WHITE PLATTER SURROUNDED ON ONE SIDE WITH BABY CARROTS

ROAST CARROT SALAD

Aerial view of carrot cucumber salad with mint on the side.

CARROT & CUCUMBER

Recipe Card

SHREDDED CARROT SALAD LANDSCAPE

Seedy Shredded Carrot Salad

Shredded carrot salad is super easy, delightfully delicious and best of all can be made-ahead! An incredibly healthy salad that is full of vision vitamins.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian
Keyword: Easy
Servings: 4 as a side
Calories: 272kcal
Author: Anastasia Papapetros
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Equipment
  • Spiralizer or Julienne Peeler
Ingredients
For the salad...
  • 4 cups carrots, grated (approximately 4-5 carrots, 520 grams/19 ounces)
  • ¼ cup coriander/cilantro, chopped (1 small bunch)
  • ⅓ cup mixed seeds (toasted for extra nuttiness)
  • Sea salt and cracked black pepper
For the vinaigrette...
  • ⅓ cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
Metric - Imperial
Instructions
  • Put all your vinaigrette ingredients in a glass jar, season, shake until emulsified taste and if it tastes too tart add a dash of honey or maple syrup.
  • Wash, trim and peel your carrots then coarsely grate them and then roughly chop your coriander.
  • Place all your ingredients in a large mixing bowl, season with salt and pepper and toss until well combined.
  • Arrange in a salad bowl and chill until you are ready to serve – the longer, the better.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 272kcal | Carbohydrates: 15g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Sodium: 112mg | Potassium: 502mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20899IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!


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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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