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This beautiful Carrot Salad is a healthy side dish filled with bright, fresh and delicious flavors. Shredded carrots are tossed with a light sweet and tangy vinaigrette.
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Carrot salad recipes vary by regional cuisine. But usually, it’s made with shredded carrots and has a sweet & tangy taste due to the dressing. Carrot salad is popular in Europe, especially in Eastern Europe. Some people also call it Korean Carrot Salad or Russian Carrot Salad because ethnic Koreans living in post-Soviet Russia created the salad when they didn’t have a special type of cabbage to make kimchi.
Growing up, I loved it when my Mom made this salad because it’s so light and flavorful, and the dressing is amazing – it’s definitely the star of the salad! This carrot salad recipe has the right ratio of sweet and tangy ingredients for the perfect carrot salad dressing. It’s seriously the best-ever carrot salad! It’s so easy and quick to make! If you make it, please let me know in the comments below how you like it.
Why You Will Love This Carrot Salad
- Quick & Easy: Ready in just minutes with simple, wholesome ingredients.
- Bursting with Flavor: A perfect balance of sweet, tangy, and fresh.
- Healthy & Versatile: Packed with nutrients and great as a side dish.
Ingredients
- Carrots – you can grate the carrots using a box grater or in a food processor with a grating attachment.
- Garlic
- Carrot Salad dressing: extra virgin olive oil, apple cider vinegar (alternatively, you can use lemon juice or lime juice), honey, ground coriander, salt & black pepper, chopped fresh parsley
How To Make Carrot Salad
- Prepare the Carrots: Peel and shred the carrots using the large shredding holes on a box grater, then place them in a large bowl. Add the minced garlic to the grated carrots.
- Make the Dressing: In a small bowl, whisk together all the salad dressing ingredients until well combined.
- Combine the Salad: Pour the dressing over the carrots and garlic. Toss everything together until evenly coated. Taste and adjust with additional salt and pepper, if needed.
- Finish and Serve: Sprinkle the salad with chopped fresh parsley. Serve cold, or let it sit in the fridge for 1 hour to allow the flavors to meld for an even better taste.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Use Fresh Carrots: Choose crisp, fresh carrots for the best flavor and texture.
- Shred Evenly: Finely shred the carrots with a box grater or food processor for even dressing coverage.
- Let It Rest: Refrigerate the salad for at least 30 minutes to let the flavors meld.
- Adjust Seasoning: Taste and adjust salt, pepper, or spices before serving.
- Add Fresh Herbs: Garnish with parsley or dill for a burst of freshness.
What to Serve With This Salad
This salad pairs perfectly with everything, whether it’s a summer potluck or a Thanksgiving, Christmas or Easter feast. Its versatility makes it a delightful addition to any main course or dinner spread.
Storage Tips
You can keep the carrot salad in the fridge for a few days. It holds up very well covered in the fridge. It actually tastes even better if you place the salad in the fridge for at least 1 hour to allow for flavors to meld.
Variations
You can easily customize carrot salad to suit your taste!
- Fried Fruits: Add raisins, dried cranberries, or diced apples.
- Crunchy: Toss in chopped nuts like almonds, walnuts or pecans, or sunflower seeds.
- Fresh: Mix in apples, bell peppers, beets, or fresh herbs like dill, green onions, or parsley.
- Savory: Sprinkle with feta or season with cumin or paprika.
- Dressings: Try a creamy Greek yogurt-based or tangy Dijon mustard dressing.
These simple variations make it versatile and delicious!
Recipe FAQs
Yes, you can absolutely make carrot salad without mayo! Simply use a light vinaigrette made with olive oil, lemon juice, or vinegar, and season it with herbs and spices for flavor. It’s a fresh, healthy, and dairy-free alternative that’s just as delicious!
More Salads Like This
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Carrot Salad Recipe
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Ingredients
Carrot Salad Dressing
- 5 Tablespoon olive oil
- 2 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- ½ teaspoon ground coriander
- salt and black pepper, to taste
- chopped fresh parsley
Instructions
- Prepare the Carrots: Peel and shred the carrots using the large shredding holes on a grater, then place them in a large mixing bowl. Add the minced garlic to the carrots.
- Make the Dressing: In a small bowl, whisk together all the salad dressing ingredients until well combined.
- Combine the Salad: Pour the dressing over the carrots and garlic. Toss everything together until evenly coated. Taste and adjust with additional salt and pepper, if needed.
- Finish and Serve: Sprinkle the salad with chopped fresh parsley. Serve cold, or let it sit in the fridge for 1 hour to allow the flavors to meld for an even better taste.
Video
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Soo good! Love this salad
So glad you love it!!
Hi
Thank you for this beautiful site. I am a 65yr old women who has never really learned how to cook. I know how to make a couple thins but usually its quite simple…baked potatoes, salad and cottage cheese for example.
I have always wanted to try a carrot salad.
My question…can i make it a day ahead, or at leas
t shread a day ahead?
Thank you
Gayle
Hi Gayle, yes, of course you can shred the carrots a day ahead and store it in the fridge. Then just add the dressing before serving 🙂
I eat carrot sticks almost every day, and this looks like a delicious way to get my stick fix! Thanks for your sharing and wait new your post!!
Delicious and fresh tasting carrot salad! Made it tonight with dinner and also served with grilled steak and grilled green beans. Thank you so much for sharing these wonderful, healthy recipes!
Not the biggest salad fan, but this carrot one really got me!