Have you ever had Carrot Salad? If not, you may wonder what all the fuss is about. Surely it can't be that good; it's just shredded carrots after all, right? Wrong!! After just one taste, you might have a new favorite side dish. Carrot Salad is a fresh and light raw veggie salad made with simple ingredients that's BIG on flavor. You might wonder why it tastes so darn good and why you can't stop eating it. This is a simple yet delicious salad that comes together in only 5 minutes with just 3 ingredients. Perfect as a side dish for BBQs, school and work lunches, as well as meal prep.
The first time I had carrot salad, I was surprised at how delicious it was! This carrot salad recipe is closely related to coleslaw....you could call it carrot slaw! The grated carrots soak up the sweet, tangy lemon juice, and it's nearly impossible to put your fork down.
This cold carrot salad also goes with any meal, any time of the year, and is a perfect side dish to serve on Thanksgiving, Christmas, and Easter. But, of course, we also enjoy it served with cozy comfort food like Classic Meatloaf.
Why we love this grated carrot salad
This salad is one of the quickest and easiest and healthiest side dishes to makel The whole salad comes together in 5 minutes, and it can be made ahead of time and stored in the fridge until you are ready to serve it.
Another reason we love this salad is it is made with natural ingredients, and tastes amazing! It is so fresh and light, and goes with anything.
It can be served as a side dish, or used as a cold veggie salad in lunches, and its perfect for meal prep because it stays fresh in the fridge for up to 5 days. I love it served right after its made, and I love it after its been sitting in the juice for a few days. Either way, its delicious!
Only 3 simple ingredients are needed for this carrot salad recipe.
- Carrots. (Obviously 😊) Choose the best, freshest carrots you can, preferably organic carrots. We grow our own carrots in our garden, and we grow enough to last the entire year. We store them in our root cellar in a bin with sand which keeps them fresh and crisp.
- Lemon juice. You can use fresh or bottled lemon juice for this salad.
- Cane sugar. I use cane sugar, but feel free to use white sugar, coconut sugar, or your favorite sweetener. Honey would also be a good substitute, but my daughter is allergic, so we never use it. Adjust the sugar to taste.
To make this recipe, you will need:
How to make carrot salad
For exact measurements of ingredients and detailed instructions, see the recipe card below.
I'm not kidding when I say this salad is super easy to make. First of all, wash and peel your carrots. Then shred them in your food processor, or use a box grater and grate them. I use a food processor; it shreds them in about 1 minute. 😊
Next, place shredded carrot or grated carrot in a bowl, add in lemon juice and cane sugar. Toss well until the shredded carrots are covered in the lemon juice. Cover with plastic wrap or a tight-fitting lid and place the salad in the fridge until ready to serve. I personally believe that the flavor gets better after it sits in the juice for a few hours.
To make this salad even better, there are a few tips I would like to share with you. First of all, go easy on the sweetener. Carrots are a naturally sweet vegetable, and some varieties of carrots are sweeter. Our carrots are quite sweet, so I don't need to add much sweetener. Taste as you go, you can always add more sugar later if needed.
Another tip is, I find that the flavors meld together if you let the carrot salad sit for a few hours in the fridge after you make it. When you are ready to serve, give it a quick stir, making sure to grab some yummy juice that has moved to the bottom of the bowl and add it on top.
That's all there is to it! This is such an incredibly easy salad, and it is undoubtedly one of the most delicous sides I have ever made.
How to serve
This tasty side dish goes well alongside any grilled or barbecued meat, sandwiches, or by itself. It keeps well in a cooler, perfect for pot luck, and tastes great in school and work lunches. I make a big bowl of this salad and serve it in lunches for the entire week.
Frequently Asked Questions (FAQs)
Exposing the grated carrots to air is what can cause them to turn brown. However, because these carrots are tossed in lemon juice, they won't turn brown. Also, keep plastic wrap or a tight-fitting lid on the carrot salad.
The easiest method is to use a foodprocessor. If you don't have one, use a box grater. Place the grater on a cutting board and, using a downward motion, move the carrot from the top of the grater to the bottome. Repeat this motion until 1-2 inches of carrot remain. Keep your fingers out of the way!
It takes about 1.25-1.5 large carrots, or 2.5-2.75 medium carrots to make 1 cup of grated carrots. For this recipe, I used 7 large carrots to get 5 cups of shredded carrots.
More side dishes
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- A food processor; or
- A box grater
- 5 cups carrots shredded or grated
- ⅓ cup cane sugar
- ⅓ cup lemon juice fresh or bottled
- Place shredded carrot or grated carrot in a bowl, add in cane sugar and lemon juice. Toss well until the shredded carrots are covered in lemon juice.
- Cover the carrot salad with plastic wrap and place in the fridge until ready to serve. Stir before serving.