Raw Carrot Raisin Salad

Makes approximately: 4 servings.
Total time: 5 minutes.

Carrots are a superfood, providing plenty of micronutrients like vitamin A and antioxidants that support many key bodily functions like immunity. This Raw Carrot Raisin Salad is a crunchy, vibrant and refreshing delight! The lemon juice and apple cider vinegar prevent the carrot from browning, keeping it that gorgeous bright orange! You can also get creative adding additional mix-ins or garnishes, and pair this recipe with any of your favourite sides or main meals.

Ingredients:

  • 450g carrots
  • 2 Tbsp dried organic raisins (substitutes: cranberries or diced dates)
  • 1.5 Tbsp extra virgin olive oil
  • Pinch of each salt and pepper, to taste (pepper is optional)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp apple cider vinegar (if you don’t have, double the lemon juice instead)
  • 1-2 tbsp honey or maple syrup (if vegan), to taste
  • Optional, if nut tolerant: 1 handful raw, unsalted walnuts (or your preferred nut)
  • 2 Tbsp fresh mint leaves or parsley (or 1 Tbsp of each), finely chopped
  • 2 tsp sesame seeds

Methods:

  1. Wash the carrots and peel if preferred or use whole. Then grate (using a box grater or food processor) or julienne (using a vegetable peeler or mandoliner) the carrots. Transfer them to a large serving bowl.
  2. Add the remaining ingredients to the bowl (adding the nuts if nut tolerant) with the carrots, and gently toss until evenly coated. Adjust any seasonings such as the sweetness or saltiness according to taste.
  3. You can serve the Raw Carrot Raisin Salad immediately, or we recommend allowing it to sit for 30-60 minutes to marinate and combine the flavours. This salad is best consumed within 2-4 days, stored in the fridge in an airtight container
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