This grated carrot salad is an obscenely easy, quick, and healthy side made without mayo. Just carrots, olive oil, and lemon juice. Don’t think it’s boring, though. Trust us.
Grated Carrot Salad
- Quick Glance
- 10 M
- 10 M
- Serves 4
Place the carrots in a bowl and add the oil, lemon juice, and salt. Mix gently, season with a little pepper to taste, and serve immediately. Originally published May 24, 2014.
- How To Make This Grated Carrot Salad In Advance
We’re all for simplicity in terms of flavors and ingredients and recipes, so long as it doesn’t sacrifice taste. If you prefer to impart a little bling, kindly go ahead and do your thing. Some ways to add a little oomph, off the top of our heads, include
a pinch each ground cinnamon and ground cumin
a handful dark or golden raisins
a pinch garam masala
a spinkle of sumac
a dash hot sauce (whether Tabasco, Cholula, Tapatío, Sriracha, or what have you)
a fistful of fresh herbs
a little more lemon
Or a little of anything else you please. See? Easy peasy.
- In Advance Advice
Although the author exhorts you to “serve immediately,” several of our more rebellious testers covered and refrigerated the salad for anywhere from a few minutes to 24 hours and found the dish to be just as terrific in taste and texture as it was the moment they made it. In fact, one tester deemed it “still fabulous.” He went on to say, “The carrots were still crunchy but they were a little bit sweeter and the oil and lemon were less pronounced but still present. The salad was harmonious and totally addictive. Keeping the salad in the fridge for 24 hours before serving might be too much planning ahead, but why not chill for 30 minutes and see where that gets you?” Well, what are you waiting for?
Recipe Testers' Reviews
This grated carrot salad recipe makes a surprisingly simple and great side dish. I like all the ingredients separately, and was honestly not expecting much from the few ingredients listed in this recipe, but I was pleasantly surprised. Even without any added extras, the simple ingredients alone make for a very good and flavorful dish.
I opted to use my julienne peeler for the carrots, which gave it a really nice look. I've actually made this a couple times now, and each time I have the intention of adding a couple extra seasonings, but never do—the simple flavors alone are quite nice!
I like carrots, so I expected to like this salad. In fact, I found it addictive! First, I ate some of the original recipe. Yum! Then I added a little smoked Spanish paprika to a spoonful. Double yum! The paprika added a little heat and an indefinable complexity to the taste. I tried cumin and cumin and cinnamon together, but no matter how little I added, they overwhelmed the carrot taste. If you have any really special extra-virgin olive oil, save it for a green salad. It would be wasted in this salad.