Carrot Salad Recipe

Wooden bowl of grated carrots, cashews, dried cranberries, chickpeas, and feta cheese with a golden spoon for serving and a fresh lime in the background.

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This simple, refreshing, flavorful carrot salad recipe is easy to toss together at a moment's notice and makes a lovely healthy side dish. Mix it up with your favorite additions to customize it to your own personal taste.

Prep Time25

Cook Time0

Total Time25

Course: Side Dish

Cuisine: American

Keyword: carrot salad, carrots, healthy side dishes, peannut vinaigrette, peanut butter dressing, peanut dressing, plant based side dishes, side dishes for summer, summer side dishes, vegetable side dish

Servings: Servings

Calories: 258kcal

Author: Julia Mueller

Equipment

Food Processor or grater

Ingredients

1 pound carrots grated
1 (15-oz) can garbanzo beans drained
½ cup dried cranberries or raisins
½ cup raw cashews
½ cup feta cheese
½ cup green onions chopped

For the Peanut Dressing:

3 Tbsp avocado oil
3 Tbsp creamy peanut butter
3 Tbsp rice vinegar or fresh lime juice
1 Tbsp fresh ginger peeled and grated
2 tsp pure maple syrup
1 large clove garlic minced
Sea salt to taste

Instructions

Wash the carrots well under lukewarm water. For softer texture, peel the carrots with a vegetable peeler, or for more fiber leave the peel on.
Use your favorite method for grating the carrots. I use the grating attachment on my food processor, because the grating process goes so quickly. You can also use a spiralizer, julienne peeler, spiral vegetable peeler, or a box grater. The goal is to process the carrots into thin strips or carrot ribbons so that they are easy to eat.
Transfer the grated carrots to a large bowl along with the rest of the ingredients for the salad.
Stir together the peanut dressing ingredients in a small bowl or a measuring cup.
Pour the peanut dressing into the bowl with the carrot salad and toss everything well until the ingredients are coated in dressing. Serve with your main dish and enjoy!

Nutrition