Shredded Raw Carrot Salad

A vibrant and refreshing salad made with shredded organic carrots, enhanced with a light coconut oil dressing and a touch of vinegar.

Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine American, Healthy

Servings 4 servings

Calories 80 kcal

1-2 pieces fresh organic carrots Bright orange, firm, and bursting with natural sweetness.
½ tablespoon melted coconut oil Lends a subtle sweetness and a tropical flair.
1 teaspoon white vinegar Adds acidity to balance the sweetness.
a small pinch pinches sea salt To elevate the flavors.

Rinse the carrots thoroughly under cold water to remove any dirt or impurities.
Using the finest setting on your box grater, shred the carrots into thin pieces.
In a small bowl, gently warm the coconut oil until it becomes completely liquid but isn’t hot.
In that same bowl, combine the melted coconut oil, white vinegar, and sea salt. Whisk until well blended.
Pour the dressing over the shredded carrots and toss everything together.
Allow the salad to sit for 2-3 minutes before serving to let the flavors meld.

Best served fresh, but you can prepare the components a few hours in advance. Be sure to use fresh, firm carrots and avoid over-dressing.

Keyword Carrot Salad, Fresh Salad, Healthy Side, Vegan