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Move over leafy green salads—this shredded carrot salad is a must-try. Carrots are tossed with a simple lemon dressing, along with fresh herbs, chewy raisins, and crunchy pecans. It’s perfect for a holiday side dish, but also easy enough for an everyday lunch or dinner.
I recently revisited this recipe because shaved carrot salads are having a viral moment. People are using their veggie peelers to make carrot “ribbons” for a salad base. While this is a fun idea, the mouthfeel isn’t nearly as satisfying as simply shredding the carrots, so that’s what I recommend here.
You can prepare this salad up to 24 hours in advance, so it’s a time-saver if you plan to prepare a large holiday meal. It’s also perfect for your meal prep routine if you’d like to add your favorite protein on top.
⭐⭐⭐⭐⭐ Featured Review
“Excellent. Wanted a fresh side for Thanksgiving and found this recipe. Perfect. Would not change one thing except lightly toasting the pecans before adding. Thank you Megan.” – L
Raw Carrot Salad Ingredients
- Carrots. I recommend shredding your own carrots in a food processor or box grater for the best texture. Store-bought shredded carrots tend to be thicker and tougher to bite into. Start with 1.25 pounds of whole carrots to yield 1 pound of shredded carrots, since you’ll lose some during peeling.
- Green Onion. This adds a mild onion flavor, plus a pop of green color.
- Cilantro. This fresh herb adds another layer of flavor and color, but you can also use flat-leaf parsley if you prefer.
- Lemon Juice. Fresh lemon juice is the base of this dressing, adding a tangy flavor that isn’t as sharp as vinegar.
- Mustard. This helps emulsify the dressing so it sticks to the carrots while adding an extra punch of flavor. I like spicy brown mustard, but Dijon mustard will work as well.
- Honey. This sweetener helps balance the dressing’s acidity.
- Raisins and Pecans. These final toppings add a sweet, chewy texture and the perfect amount of crunch.
How to Make Carrot Salad
Step 1:
In a large bowl, add the olive oil, lemon juice, mustard, honey, salt, and black pepper. Stir well to combine.
To prepare the carrots, peel them and shred them on the largest holes of a box grater. (Or use a food processor with a shredded blade, if you prefer.) Chop the cilantro and green onion so they are ready, too.
Step 2:
Add the shredded carrots to the dressing in the bowl and stir well. Then add the chopped green onion, cilantro, raisins, and pecans. Stir again and then transfer the bowl to the fridge so the salad can marinate for at least 30 minutes.
Letting the salad rest helps boost the overall flavor. You can let this marinate for up to 24 hours, if you like, but in that case I’d wait to add the pecans until shortly before serving. (That way they won’t become too soft.)
Serving Tips
When you’re ready to serve this carrot salad, remove it from the fridge and stir well. Taste it right before serving, as the flavor can mellow slightly when chilled. You can add an extra squeeze of lemon juice or a pinch of salt to help boost the overall flavor.
If you want to make this salad ahead of time, I think it’s best served within 24 hours. (But I’ve also enjoyed the leftovers up to 3 days after making it.) For the crunchiest texture, wait to add the pecans until shortly before serving if you plan on keeping this in the fridge overnight.
Shredded Carrot Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon spicy brown mustard
- 2 teaspoons honey (or maple syrup)
- fine sea salt and black pepper
- 1 pound carrots (see notes)
- 2 green onions , chopped (light green and white parts)
- 1 large handful fresh cilantro , chopped
- ½ cup raisins
- ½ cup pecans , roughly chopped
Instructions
- In a large bowl, combine the olive oil, lemon juice, mustard, honey, and a ¼ teaspoon each of salt and ground black pepper. Stir well.
- Peel the carrots, then use the largest holes on your box grater to shred them. I usually need to shred about 5 large carrots to get 1 pound. (I measure them after shredding; you may need 1.25 pounds to get 1 pound shredded.) Add the carrots to the bowl of dressing and stir well.
- Next, add the green onions, cilantro, raisins, and pecans. Stir well, then refrigerate the bowl and let the salad marinate for at least 30 minutes before serving. The dressing will soak into the carrots, making the salad more flavorful.
- Before serving, stir the salad again, then taste and make any necessary adjustments. You can add an extra squeeze of lemon juice for a brighter flavor, or another pinch of salt to boost the overall taste. (Or add honey for a sweeter flavor.) Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
More Salad Recipes to Try
- Holiday Salad
- Arugula Salad with Raspberry Vinaigrette
- Kale Quinoa Salad with Apple Cider Dressing
- Easy Broccoli Salad (no mayo!)
- Quinoa & Black Bean Salad
- Strawberry Spinach Salad with Lemon Poppy Seed Dressing
- Potluck Lentil Salad
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
I substituted for beef broth because it’s all I had and it was still delicious. My consistency didn’t come out right because I also substituted tomato paste for not having enough tomatoes. The pasta thickened a lot so maybe I needed to take it off the heat sooner but it’s very tasty nonetheless! We’ll definitely be trying to make this again 🙂
Excellent. Wanted a fresh side for Thanksgiving and found this recipe. Perfect. Would not change one thing except lightly toasting the pecans before adding. Thank you Megan.