Raw Carrot Salad with Lime, Cumin, and Sesame Seeds Recipe

Introduction

This refreshing raw carrot salad is bright, tangy, and packed with vibrant flavors. It’s a perfect easy side dish to add crunch and zest to any meal.

Ingredients

• 3 large carrots, peeled and ends trimmed
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon agave syrup (or substitute maple syrup)
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped parsley
• 2 teaspoons sesame seeds
• Optional: 1 tablespoon chopped cilantro or mint

Instructions

1. Step 1: Cut the carrots into 3-4 inch pieces, or to your preferred length. Using a mandoline, slice the carrots lengthwise as thinly as possible. Set aside.
2. Step 2: In a large bowl, whisk together the olive oil, fresh lime juice, apple cider vinegar, agave syrup, ground coriander, cayenne pepper (if using), and kosher salt until well combined.
3. Step 3: Add the sliced carrots, chopped parsley, and sesame seeds to the dressing bowl. Toss everything thoroughly to coat the carrots evenly with the dressing.
4. Step 4: Serve the salad immediately for a crisp texture, or let it sit for 10-15 minutes to allow the carrots to soften slightly and the flavors to meld.

Tips & Variations

• For extra freshness, add chopped cilantro or mint as a garnish just before serving.
• If you don’t have a mandoline, use a vegetable peeler or a sharp knife to slice the carrots thinly.
• Adjust the cayenne pepper to taste, or omit for a milder salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. The carrots will soften over time, so the salad is best enjoyed within a couple of days for maximum crunch. Serve cold or at room temperature. No reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar in the dressing?

Yes, white wine vinegar or rice vinegar can be good substitutes if you don’t have apple cider vinegar.

How thin should the carrot slices be?

Aim for very thin slices, about 1-2 millimeters thick, to ensure the dressing coats well and the texture is pleasant. Using a mandoline makes this easier.

Raw Carrot Salad with Lime, Cumin, and Sesame Seeds Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

A fresh and zesty raw carrot salad featuring thinly sliced carrots tossed with a tangy lime and apple cider vinegar dressing, lightly sweetened with agave syrup, and seasoned with coriander and cayenne for a subtle kick. Garnished with fresh parsley and toasted sesame seeds, this vibrant salad is perfect as a light side dish or a healthy snack.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 large carrots, peeled and ends trimmed
• 2 tablespoons chopped parsley
• 2 teaspoons sesame seeds
• Optional: 1 tablespoon chopped cilantro or mint

Dressing Ingredients

• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon agave syrup or pure maple syrup
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon kosher salt

Instructions

1. Prep the Carrots: Peel the carrots and trim the ends. Cut them into 3-4 inch pieces (or adjust length as preferred). Using a mandoline, slice the carrot pieces lengthwise as thinly as possible to create delicate ribbons or thin strips. Set aside.
2. Make the Dressing: In a large mixing bowl, combine the olive oil, fresh lime juice, apple cider vinegar, agave syrup, ground coriander, cayenne pepper (if using), and kosher salt. Whisk thoroughly until the dressing is well blended and slightly emulsified.
3. Mix the Salad: Add the thinly sliced carrots, chopped parsley, and sesame seeds to the bowl with the dressing. Toss everything together carefully but thoroughly to ensure every carrot slice is coated evenly with the flavorful dressing.
4. Serve & Store: The salad can be enjoyed immediately for a crisp texture or allowed to sit for 10-15 minutes at room temperature to let the carrots soften slightly and absorb the dressing flavors. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• Using a mandoline ensures uniformly thin carrot slices for better texture and flavor absorption.
• Adjust the amount of cayenne pepper based on your heat preference or omit for a milder salad.
• Add chopped cilantro or mint for a fresh herbal twist.
• This salad is best consumed within 5 days for optimum freshness.
• Allowing the salad to rest for a bit enhances flavor and softens the carrots slightly but keeps a nice crunch.

Keywords: raw carrot salad, carrot ribbon salad, vegan salad, healthy side dish, no-cook salad, lime carrot salad