A simple raw carrot salad with soft herbs and a super-simple apple cider vinegar vinaigrette, this will become your favourite 6 ingredient side dish. Raw carrots might be helpful with hormone balancing, and more vegetables are never a bad idea no matter what!

Since this is ready in a few minutes and carrots are available year round, it's something you can definitely add to your weekly rotation. If you want to eat some more carrots, raw or cooked, try my Vegan Carrot Cake Cookies, Carrot and Rice Noodle Salad, or a savoury Miso Carrot Soup.

Carrot salad with herbs in a bowl with a fork.
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You probably already have all of the ingredients needed to make this salad. If you want to make things a little more exciting, try using rainbow carrots!

Raw carrot salad ingredients.

Ingredient Notes and Substitutions

  • Carrots: choose relatively narrow carrots rather than really big winter carrots, which are less sweet. No need to peel if the skin isn't too thick.
  • Honey: any vegan alternative you like can replace honey. Maple syrup is great.
  • Herbs: pictured is parsley, but any soft herb you like can be used. Dill, cilantro, and chives are all really good.
  • Apple cider vinegar: you can use a different vinegar if preferred, or sub lemon juice, but the ACV matches so well with the carrots.
  • Add-ins: want to add a handful of raisins or nuts? Go for it! Some raw apple is nice too.

How to Make Carrot Salad

Raw carrot salad steps 1 to 4.

Step 1: ribbon the carrots with a peeler or mandolin.

Step 2: place the carrot ribbons in a large serving bowl.

Step 3: top with the vinegar, oil, honey, and spices, and mix to combine.

Step 4: add the herbs and serve, with extra pepper if you'd like.

Top Tips

  • Easily ribbon the carrots: a regular vegetable peeler is the very best way to ribbon those carrots, both safer and easier than using a mandolin. But you can use a mandolin or even grate the carrots.
  • Serve in a sandwich: while this is a perfect side salad, your raw carrot salad makes an excellent topping for sandwiches, cauliflower burgers, and wraps, too.
  • Mix it all in one bowl: no need to dirty an extra container. If you're using creamed honey, whisk up the vinaigrette in the serving bowl, then add in the carrots and mix. Runny honey mixes right in so there's no need for this step.

How to Store

Make Ahead: the salad can be made a day or two in advance and stored in the refrigerator. It tastes best at room temperature, so take it out about half an hour ahead of time before serving.

Storage: place any leftovers in a sealed container and store in the refrigerator for 2-3 days.

Ribboned carrot salad in a serving bowl.


Why is raw carrot salad good for you?

Carrots are full of vitamins and nutrients, especially vitamin A and beta-carotene, and keeping them raw means that you're not losing any of those during the cooking process.

Is it OK to eat raw carrots everyday?

Like most things, yes, within moderation. Too many carrots can turn your skin orange, but you have to eat a lot of carrots for that to happen!

Do carrots flush out estrogen?

While this is a tiktok phenomenon, the evidence is sketchy, but "eating fibrous, raw foods can help your gut to release this extra estrogen" (source) so it's not a bad idea to have some raw carrot salad.

More Vegan Salads

If you make this Raw Carrot Salad or any other vegan salads on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Carrot salad with herbs in a bowl with a fork.
Print Recipe
5 from 8 votes

Raw Carrot Salad

A simple raw carrot salad with soft herbs and a super-simple apple cider vinegar vinaigrette, this will become your favourite 6 ingredient side dish.
Prep Time10 minutes
Total Time10 minutes
Servings: 2 people


  • 2 carrots ribboned
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon honey or vegan alternative
  • Pinch sea salt
  • Pinch black pepper
  • 2 tablespoons chopped parsley or other soft herbs


  • Wash the carrots, then use a peeler or mandolin to carefully ribbon them by slicing very thin ribbons off. Place these ribbons into a large serving bowl.
    2 carrots
  • Top with the vinegar, oil, honey*, salt, and pepper, and mix to combine.
    2 teaspoons apple cider vinegar, 2 teaspoons olive oil, 1 teaspoon honey, Pinch sea salt, Pinch black pepper
  • Add the parsley and serve at room temperature, with a little extra pepper if you'd like.
    2 tablespoons chopped parsley


* If using creamed honey, you can add the vinaigrette ingredients to the bowl before the carrots, and whisk to combine so that the honey is mixed in. For runny honey it doesn't matter.


Serving: 1g | Calories: 137kcal


  1. 5 stars
    I absolutely love this recipe, it's super fast to make, light and refreshing and you can add o many other things. I've added pumpkin seeds, Sesame seeds, sultanas, almonds

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