Raw Carrot Salad
A vibrant and refreshing salad, perfect for busy lives, combining crunchy carrots, cabbage, and a zesty dressing.
Ingredients
Vegetables
- 4 large large carrots, grated The star of the show!
- 1 cup shredded cabbage Green or purple for some pizzazz
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tablespoons olive oil Use high quality for best flavor.
- 1 tablespoon apple cider vinegar For tangy goodness.
- 1 tablespoon honey Balances the tang.
- Salt and pepper, to taste For flavor enhancement.
Instructions
Preparation
- Grate the carrots using a grater or food processor.
- In a large bowl, combine grated carrots, shredded cabbage, and chopped parsley.
- In a separate bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- Drizzle the dressing over the veggie mix and toss everything together.
- Let the salad rest for about 10 minutes to allow flavors to meld.
- Serve the salad chilled or at room temperature, garnished with extra parsley if desired.
Notes
For a quicker prep, you can buy pre-grated carrots or a coleslaw mix. Feel free to add chopped nuts, seeds, or dried fruits for extra texture and flavor. Store leftovers in an airtight container in the fridge for up to three days.