It’s very likely you’ve seen this popular, yet unassuming raw carrot salad floating around the internet before. It’s also likely that, like myself, you were probably mildly intrigued and filed it away for later consideration with not so much as a second glance. It recently sparked deeper interest as it was mentioned in one of the increasingly common health talks we have in the family. Daily consumption of raw carrot salad is commonly touted in health circles for its simplicity and amazing nutritional benefits. As an added bonus, once you see how easy and tasty this subtle superfood salad is, you’ll be making it on repeat multiple times a week as a universally-appealing snack or side dish.
I vaguely knew of some of its gut and hormone friendly properties, but had yet to try this simple slaw for myself. And when I say simple, I mean so, so simple. There are only a few core ingredients that are absolutely essential to the raw carrot salad: raw carrots sliced into long, thin ribbons, a high-fat healthy oil, usually coconut oil or olive oil, apple cider vinegar, salt and pepper. Whatever else you choose to add should essentially be some sprinklings of other spices, herbs, or toppings to maintain the pure simplicity of the dish. Feel free to play around with your favorite add-ins.
I chose to add a dash of ground coriander, sprinkling of pumpkin seeds, and roughly chopped cilantro for a bit more flavor and texture. The foundation of the salad is the combination of the sweet crisp carrots, slightly sweet, fatty coconut (or olive) oil, and the acidic bite of the apple cider vinegar. It sounds almost boring until you try it and then you’re amazed at how something so minimal could be so tasty. We’re not used to salads not overloaded with tons of different greens, veggies, and toppings, so this essentially single main ingredient salad is incredibly novel and refreshing, literally so.
This recipe is super easy to scale up or down from single serve all the way up to feeding a crowd. Since I’ve started making it, it’s served as both a snack several times a week during busy weekdays and as a requested side dish I bring to family dinners. This salad has fostered a new-found love and appreciation for the good old carrot in our household, and once you try it, you’ll soon know why.
