9 excellent recipes for carrot salads as a healthy side dish or a light dinner!

Are you in the mood for something dietary, nutritious, but at the same time tasty?

How about trying our carrot salad recipes that meet all of the above?

Get inspired by traditional coleslaw, a less traditional salad with black mustard and roasted peanuts or a delicacy with mango-horseradish dressing.

Enjoy your meal!

Carrot salad with celery

This salad of spirals of marinated vegetables is easy to prepare, rich in nutrients, healthy and also absolutely delicious! In less than 30 minutes, you have a wonderful light dinner or side dish conjured up.

Ingredients

• 2 large carrots, peeled
• 1 medium celery, peeled
• 2 tablespoons Dijon mustard
• 2 tablespoons of olive oil
• 1 tablespoon apple cider vinegar (or red wine vinegar)
• 1 tsp honey or agave syrup (maple syrup is fine too)
• juice of 1/2 lime
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 3 tablespoons or more of roasted pumpkin seeds
• 2-3 tablespoons of chopped parsley

Method

1. First, clean the vegetables.
2. Cut off the tops of both the carrot and the celery.
3. Peel the vegetables with a peeler.
4. Place it in a spiral slicer and make spirals out of all the vegetables.
5. If you don’t have a spiral slicer, you can use a grater or cut the vegetables into julienne strips.
6. Place the spirals in a bowl and add all the ingredients except the parsley and pumpkin seeds.
7. Mix and let sit in the fridge for 20-30 minutes.
8. After 30 minutes, remove the bowl from the fridge, add the parsley and pumpkin seeds.
9. Serve immediately or refrigerate for later.

Moroccan carrot-beet salad with feta

A delicious carrot and beetroot salad with cumin, orange and lemon dressing and feta is nutritious and juicy, and goes well as a side dish with meat and fish.

Ingredients

• 500 g carrots, peeled
• 340 g fresh beets (about 2 medium beets), trimmed and peeled (with a vegetable peeler)
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh mint
• ¼ cup fresh lemon juice
• ¼ cup fresh orange juice
• 1 teaspoon of sea salt
• ¾ teaspoon of ground cumin
• ¾ teaspoon paprika
• 6 tablespoons of cold-pressed extra virgin olive oil
• 110 g feta cheese, crumbled

Method

1. Using a vegetable grater in a food processor, grate the carrot and beetroot.
2. Transfer the vegetables to a serving bowl.
3. Add the herbs to a serving bowl.
4. In a medium bowl or screw-top container, combine the lemon juice, orange juice, sea salt, cumin, paprika, and olive oil.
5. Pour a little of the dressing over the carrot mixture so that it is lightly coated and toss.
6. Add more if needed.
7. Add feta to the salad and season.

Carrot and pineapple salad

Carrot salad with pineapple and sweet creamy orange dressing is an absolute delicacy that you are not afraid to serve even to the most demanding guests. They will surely enjoy it!

Ingredients

For the salad:

• 500 g carrots, peeled
• 2 cups small pieces of pineapple
• ¼ cup dried cherries (optional)

For the dressing:

• ¼ cup plant-based yogurt
• juice of 1 Cara Cara orange
• juice of ½ lime
• 1 teaspoon of apple cider vinegar
• ¼ teaspoon ground turmeric
• ¼ teaspoon salt (or to taste)

Method

1. Mix all the ingredients for the dressing and set aside.
2. Peel the carrot “ribbons” with a vegetable peeler.
3. Hold the narrow end of the carrot in your hand as you peel apart to form long ribbons.
4. Mix the carrot ribbons, pineapple and dried cherries.
5. Pour in some of the dressing (you probably won’t need it all) and toss well.
6. Enjoy it!

Carrot salad with chickpeas, raisins, parmesan and egg

Carrot ribbons make a sweet and crunchy base for a salad with chickpeas, sweet raisins, eggs, delicious cheese and a curry-spiced lemon dressing. You just have to taste it!

Ingredients

• 2 large eggs
• 1 pinch of lemon zest (optional)
• juice of 1/2 lemon
• 1 teaspoon of olive oil
• 1/4 teaspoon curry powder
• 2 medium carrots, peeled
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 cup raisins
• 15 g parmesan, grated
• 2 tablespoons fresh parsley, chopped

Method

1. Fill a pan with a lid 8 cm of water and bring to the boil.
2. Carefully add the eggs one at a time, then reduce the heat to low, cover and cook for 10 minutes.
3. Place the hard-boiled eggs in a bowl of ice water for 2 minutes, then carefully peel them.
4. Coarsely chop the eggs.
5. Mix the lemon zest, juice, olive oil, curry powder and a pinch of salt and pepper in a bowl.
6. Using a vegetable peeler, cut the carrots into ribbons and place in the bowl with the dressing.
7. Add the chickpeas, egg, raisins, parmesan and parsley and mix.
8. Enjoy your meal!

Carrot salad with mango-horseradish dressing

You will simply fall in love with the perfect carrot salad with fresh parsley, spring onions and mango juice and fresh horseradish dressing!

Ingredients

• 450 g carrots, peeled
• 2 tablespoons chopped fresh parsley
• 2 finely chopped spring onions
• 2 teaspoons of fresh grated horseradish
• 1 tablespoon of fresh mango juice
• 3 tablespoons of extra virgin olive oil
• 1-2 teaspoons of honey, to taste
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon freshly ground black pepper, to taste

Method

1. Grate the carrots in a food processor.
2. Set aside.
3. In a salad bowl, mix grated horseradish, mango juice, honey, olive oil, salt and pepper.
4. Add the carrots, fresh parsley and spring onions and mix well.
5. Taste and adjust seasoning if needed.
6. Cover and refrigerate until ready to serve.

Polish cabbage salad with carrots

Traditional Polish salad with sauerkraut, carrots and apples is full of flavor and yet so easy to prepare. You will have it ready in just 10 minutes!

Ingredients

• 100 g sauerkraut, chopped and drained
• 1 large sweet apple
• 1 large carrot, peeled
• 1 small red onion, thinly sliced
• juice of ½ orange
• 1 tablespoon of lemon juice
• zest of 1 lemon
• 3-4 tablespoons of vegetable oil
• ⅔ teaspoon cumin, toasted and crushed
• sea ​​salt and pepper to taste

Method

1. Place the sauerkraut in a colander, squeeze gently to remove excess moisture, then roughly chop.
2. Cut the carrot into spirals (or coarsely grate) and place in a large salad bowl.
3. Add onion and sauerkraut.
4. Dry roast the cumin in a small pan.
5. Mash lightly and add to salad.
6. Cut the apple into spirals (or coarsely grate) and add to the salad.
7. Add orange and lemon juice, oil, lemon zest and mix using 2 forks/large spoons.
8. Taste and add seasoning if necessary.
9. Serve immediately.

Salad with kohlrabi and carrots

A luxurious salad of kohlrabi, apples and carrots with roasted peanuts and black mustard has a completely unique taste that you will love. It is so simple and healthy at the same time!

Ingredients

• 1 medium kohlrabi
• 2 carrots
• 1 apple
• juice of 1 lemon
• 100 g roasted peanuts, chopped
• 3 tablespoons of olive oil
• 3 spoons of black mustard
• 2 teaspoons cumin

Method

1. Peel and finely grate the kohlrabi, carrots and apple.
2. Transfer to a wide, shallow serving bowl.
3. Add lemon juice and roasted peanuts.
4. Heat the oil in a small saucepan and add the mustard and cumin.
5. Fry, remove from heat and pour with other ingredients.
6. Mix the salad completely and thoroughly.
7. Serve at room temperature.

Coleslaw

The popular coleslaw with creamy dressing is quick and easy to prepare. It’s full of vibrant, fresh flavors and has lots of different uses. Serve it, for example, on sandwiches with meat, in a hot dog or simply on its own. Enjoy it!

Ingredients

• 1 medium head of cabbage, without outer leaves
• 3 medium carrots, peeled and grated
• 1/2 cup fresh parsley leaves, roughly chopped
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar or more to taste
• 2 tablespoons Dijon mustard
• 1 teaspoon of celery seeds
• 1/4 teaspoon fine sea salt or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste

Method

1. Cut the cabbage into quarters and cut out the core.
2. Cut each quarter in half and finely grate.
3. Place the shredded cabbage in a large bowl.
4. Add the grated carrot and parsley to the cabbage and mix.
5. In a separate bowl, mix mayonnaise, vinegar, mustard, celery seed, salt and pepper.
6. Taste and then adjust the flavor as needed.
7. Cover the cabbage and carrots with two-thirds of the dressing, then toss well.
8. If the coleslaw seems dry, add some dressing.
9. Serve immediately or refrigerate for about an hour to allow the flavors to meld and the cabbage to soften.

Carrot-cabbage salad with corn

A salad of fresh vegetables and sweet corn is a great summer side dish for a family dinner or barbecue. It is crunchy, sweet, spicy with the taste of ginger and at the same time you can prepare it playfully in no time. Enjoy your meal!

Ingredients:

For the salad:

• 1 small head of white cabbage, shredded
• 2 medium carrots, coarsely grated
• 1 medium celery, coarsely grated
• 1 cup sweet corn

For the topping:

• 2 tablespoons of extra virgin olive oil
• apple cider vinegar, to taste
• Himalayan salt, to taste
• about 5 mm fresh ginger, grated
• a few drops of lime or lemon juice

Method

1. Place the shredded cabbage, carrots and celery in a large salad bowl.
2. Add the sweet corn and set aside.
3. Mix the dressing ingredients in a bowl.
4. Add apple cider vinegar and salt to taste. Whisk until well combined.
5. Pour the dressing over the cabbage mixture and mix.
6. Taste and add seasoning if necessary.
7. Place in the fridge for 15 minutes.
8. Remove from the fridge and serve.

Tips for freezing carrots

1. Prepare the following equipment: vegetable peeler (optional), cutting board and knife, pot of boiling water, slotted spoon, bowl of ice water, baking sheet, parchment paper, and freezer bags.
2. Clean and cut the carrot .
3. You don’t have to peel it, you actually retain more nutrients if you keep the skins on, but it’s up to you.
4. Cut them into centimeter rounds .
5. Drop the carrot slices into boiling water to blanch them for a few minutes .
6. Remove them from the water with a slotted spoon and transfer to a bowl of ice water .
7. Drain the carrots and place in a single layer on a baking sheet lined with baking paper.
8. Place in the freezer for an hour or two until frozen.
9. Transfer the frozen carrots to a freezer bag and seal tightly.

Carrots frozen in this way can last up to 12 months in the freezer. If you skip the blanching process, carrots will keep for 2 months.

You can also freeze already baked, roasted or boiled carrots. You simply transfer it to bags or bowls and put it in the freezer, where it will last up to 3 months .

Use thawed carrots in warm dishes , because they no longer reach the same qualities as fresh carrots. It may become soggy or lose its texture.

And how did the salads taste to you? Write to us in the comments!