Carrot Salad

Welcome to the world of carrots, cucumbers, and radishes. Today we’ll make a tasty raw carrot salad.

When we’re done, I promise, Bugs Bunny will be so proud!

This recipe is a breeze to pull off. You can (no jokes) get done in ten minutes. Or even less!

Scroll to bottom for printable recipe card.

Why do I love Carrot Salad?

Well, for starters, it’s as refreshing as it gets. But for a more detailed analysis of my absolute love for this carrot salad, let’s look a little deeper:

• The coolness of cucumbers makes it my go-to summer munching treat
• It helps me put some fiber and antioxidants in my otherwise veggie-averse kids
• The salad packs so well that I can make it my on-the-go snack at any time, any day.

Can you make a salad with carrot tops?

Absolutely. Don’t toss them out, please. Carrot greens add a subtle sweetness to the recipe. And, of course, the vibrant color is always a plus.

Do you have to peel carrots for a salad?

You don’t have to. If you’ve scrubbed the carrots well, they’re good with the skin. Plus, carrot skin isn’t as thick as other veggies’, so it shouldn’t be a big deal.

How do you soften carrots for a salad?

I have young ones at home who can’t bite into crunchy, hard carrots so well. And so I drop mine in boiling hot water and bring it to another boil. Whole carrots take about ten minutes. But if you’re softening sliced ones, even 4-5 minutes are enough.

How to make soft carrots crunchy?

Got limp carrots at hand? Revive them by putting them in cold water and popping them in the fridge for six to eight hours. I promise they’ll come out as fresh as your new ones.

How to serve Carrot Salad?

The best thing about this raw carrot salad is that you can have it however you like – for lunch or dinner.

Serve it with honey-glazed wings or bacon-wrapped smokies or shrimp mac and cheese, or tuna stuffed bell peppers- basically, anything.

In my family, we like our salads on the cooler side. So, I serve it cold.

Tips:

• Slice your veggies as thin as possible, especially the carrots
• Be generous with the olive oil and lime juice – they lend a balanced, yummy taste to your salad
• Add salt just before serving, or it will draw out all the liquid from the veggies

Ingredients:

• Cucumber
• Carrot
• Radishes
• Cilantro
• Olive oil
• Salt and pepper, to taste
• Lime juice

How to make Carrot Salad:

Using a mandolin or a sharp kitchen knife, slice the cucumber, carrot, and radishes into thin slices.

Place in a bowl and add the chopped ciltantro.

Then, add the chopped carrots.

Then, add the radishes.

Add the oil. Toss the salad until well coated.

Then, add some parsley.

Add the salt and pepper to taste.

Add in the lime juice, as desired.

SAVE THIS EASY SALAD TO PINTEREST:

How to store Carrot Salad?

Airtight containers come in handy when storing cooked or uncooked salads. If you don’t have any free right now, you can use clean plastic wrap.

How to reheat Carrot Salad?

Reheat? Don’t.

How much does Carrot Salad last on the fridge?

Carrot salad can keep good for 3-4 days in the fridge. Just make sure to store it in an airtight container for optimum freshness and enjoy the wholesome goodness of this salad at its best.

Can I make the Carrot Salad in advance?

I prefer serving it right away. But when if you’re hosting a dinner, you can prepare the salad an hour or two in advance. For an overnight salad prep, I chop all my veggies and store them in airtight jars with some vinegar. Can’t have them browning on me.

Related Recipes You Might Enjoy:

Are you a salad person? If so, you must try my other salad recipes. From a beautiful chicken club pasta salad

To mango black bean and corn salad, you’ll find it all. Happy, healthy living.