Raw carrot salad with a lemon honey vinaigrette is a standard fare in French cuisine. This quick and easy recipe features mint and raisins, making it a flavorsome yet simple side dish that can be enjoyed all year round. Raw carrots, known for aiding digestion and hormone balancing, make this salad a sweet-and-savory addition to healthy dinners, picnics, and packed lunches.
Unlike many who have discovered raw carrot salad on TikTok, I discovered this fragrant side salad when I moved to New Zealand. Kiwis love adding sweet ingredients to savory dishes and this raw carrot salad made with raisins and fresh mint is a perfect example of that. Give this quick and easy recipe a go and I look forward to seeing your #rawcarrotsalad on Instagram, TikTok, or Threads soon!
Why you’ll love this recipe
- Quick and easy recipe
- Made with fridge and pantry staples
- Perfect meal prep salad
- Budget-friendly
- Gluten-free, supports gut-health
Related recipes
For more easy summer recipes, make sure to check out my German pasta salad, beetroot and feta salad, and lemon chicken tray bake.
Ingredients
- Carrots – Medium or large peeled and grated carrots work best for this salad. You can also use rainbow carrots to add a splash of color to this side dish.
- Raisins – You can use raisins or sultanas for this recipe. You can also omit them for a healthier option.
- Mint – This raw carrot salad is made with fresh finely chopped mint leaves but you can substitute it with fresh lemon balm.
- Lemon – You need the juice and zest of one medium to large-sized lemon. Wash it thoroughly before zesting it. You can substitute the juice with apple cider vinegar.
- Olive oil – I recommend extra virgin olive oil for the dressing.
- Honey – Drizzly mild honey such as clover honey works best. You can also substitute the honey with maple syrup, brown sugar, or agave nectar.
How to make raw carrot salad
- Peel and grate the carrots.
- Add grated carrots, finely chopped mint, and raisins to a medium-sized mixing bowl.
- To make the dressing, remove the lemon zest and juice the lemon. Add olive oil, honey, salt, and pepper to the mixture and whisk it thoroughly for 2-3 minutes until it starts to emulsify.
- Add the dressing to the bowl and lightly toss it through. Cover the bowl and let the flavor mingle for 1-2 hours before serving.
Tips
- Shred it to taste: While authentic French carrot salad uses finely shredded carrots, I prefer mine slightly chunkier to give this salad more texture.
- Scale it up: This recipe is perfect as a side salad for 4 people but you can easily double or triple the ingredients to make it for a larger crowd.
- Make it ahead: The sweet, sour, and fresh flavors intensify as the salad marinates for 1-2 hours. You can make the salad a day in advance which makes it a perfect meal-prep item for summer barbecues.
Variations
Customize this recipe by adding the following ingredients to add additional texture and flavor:
- Shredded raw beetroot
- Toasted shredded coconut
- Chopped nuts such as almond slivers, walnuts or pinenuts
- Toasted seeds including pumpkin or sunflowers seeds
- Chopped chives or scallions
- Crumbled feta cheese
- Orange segments
- Cumin, ginger, and cayenne pepper for a Moroccan twist
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FAQ
Stored in an airtight container, this salad stores for up to 5 days in the fridge.
Raw carrot salad offers several health benefits due to its high fiber content, nutrient richness, and antioxidant properties. It promotes digestion, aids in weight management, supports heart health, enhances vision, contributes to hydration, and provides essential vitamins and minerals.
Recipe
Raw Carrot Salad
Ingredients
- 4 carrots medium
- 1/3 cup raisins
- 1/2 cup mint leaves
Dressing
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tbsp olive oil extra virgin
- 1 tbsp honey
- 1/4 tsp salt
- 1/8 tsp ground pepper
Instructions
- Wash and dry the 4 carrots. Using a vegetable peeler or a sharp knife, remove the outer skin of the carrots. Grate the carrots using a box grater or a food processor with a grating attachment.4 carrots
- Remove the 1/2 cup mint leaves from the stems. Wash and dry them in a kitchen towel. Roll them up and finely slice them into narrow strips using a sharp knife.1/2 cup mint leaves
- In a medium mixing bowl, add the grated carrots, 1/3 cup raisins, and chopped mint leaves.1/3 cup raisins
- To prepare the dressing, combine the 2 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp lemon zest, and 1 tbsp honey. Whisk everything thoroughly for 2-3 minutes until the olive and lemon juice starts to emulsify and the honey has fully dissolved in the dressing. Season to taste with 1/4 tsp salt and 1/8 tsp ground pepper.2 tbsp lemon juice, 1/2 tsp lemon zest, 2 tbsp olive oil, 1 tbsp honey, 1/4 tsp salt, 1/8 tsp ground pepper
- Gently toss the carrots, raisins, and mint with the dressing until well combined. Let the raw carrot salad sit for 1-2 hours to allow the flavors to mingle and the carrots to soften slightly.
- Garnish with freshly chopped mint leaves to add a burst of freshness and color.