Raw Carrot Salad

For a fresh take on a side dish or salad, try this colorful bowl of raw carrots, golden raisins, shallots and herbs coated with a honey & cumin apple cider vinegar dressing.

a bowl of colorful orange, white and red carrots covered with fresh herbs

Ingredients in Raw Carrot Salad:

  • large carrots
  • shallot
  • golden raisins
  • fresh herbs-flat leaf parsley, mint and dill
  • olive oil
  • honey
  • apple cider vinegar
  • salt, pepper and cumin
yellow, purple and orange carrots next to a bowl of honey, apple cider vinegar and a shallot

How to make this salad:

Slice the raw carrots into coins. Soften the shallot in the vinegar. Drain the shallots reserving the vinegar. Place carrots in a bowl with the shallots, golden raisins, fresh herbs. Create a vinaigrette with the olive oil, vinegar, warm honey, cumin, salt & pepper. Chill at least 4 hours or overnight.

yellow, purple and orange peeled carrots next to a bowl of honey, apple cider vinegar and a shallot

Tips for a great Raw Carrot Salad:

  • Use multicolored carrots- found typically in the organic section, for a colorful salad.
  • This salad can be made three days in advance. Just do not add the herbs until ready to serve. It gets better every day.
  • If you don’t like raw carrots, see my step on steaming the carrots. Just cool off in an ice bath and pat dry before adding the dressing.
  • For a VEGAN version, just add agave to the vinaigrette instead of carrots.
  • Try toasted pistachios, goat or Manchego cheese, fresh thyme leaves or white wine vinegar for variations to the recipe.
  • If you cut the carrots in advance, keep them in a bowl filled with ice water in your fridge.
a pile of purple, orange and white carrots cut into circles ready for the salad

Equipment and utensils needed for this recipe:

  • cutting board
  • vegetable peeler- but my favorite HERE
  • sharp knife- buy my favorite Wüsthof 8″ knife HERE
  • small bowl
  • large salad or serving bowl
carrots cut into circles cooling in a colander with ice
a white ceramic salad bowl of herbs with raw carrots

Chef’s notes about this raw carrot salad:

This delicious crisp vegetable dish is one of those sweet and sour salads that I crave all the time. I have a ferocious sweet tooth and am always looking for ways to cut back on my sugar intake. A salad like this with sweet organic carrots, shallots softened in a briny apple cider vinegar, golden raisins and tons of herbs satisfies every kind of craving. The crunch of the carrots is so good and when the dressing hits your palate- oh my. I could eat bowls and bowls of this.

If you do not like the raw carrots, just soften up the carrots in a quick little steam, add shallots to a bowl of vinegar while you chop up the rest and throw in a ton of herbs: parsley, mint, dill, thyme – almost anything would work.

On day two this dish is even better. Make a big batch and have it throughout the week.

a white ceramic salad bowl of herbs with raw carrots and golden raisins

Nutritional information: based on 6 servings

Calories: 275

Total fat- 18.4 grams, sat fat:2.6 grams, sodium: 460.8 mg, total carbs: 27 grams, fiber: 4 grams, sugar: 20.4 grams, protein: 1.9 grams, calcium: 7.7%, iron: 13.8%, potassium: 482 mg, vitamin A: 1023.9%, vitamin C: 14.5%

a white ceramic bowl of herbs with carrots , shallots and golden raisins

Other side dishes to try:

Raw Carrot Salad

Recipe by Meggen Arthur Wilson
Course: Side ShowCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time





A crisp sweet and sour salad made with raw carrots, golden sweet raisins, shallots and fresh herbs tossed in a bright apple cider vinaigrette. RESTING TIME OF 4 HOURS


  • 5 large carrots, peeled and sliced into rounds

  • 1/4 cup sliced shallots

  • 1/2 cup golden raisins

  • 1/2 cup fresh flat leaf parsley, stems removed, washed and patted dry

  • 1/4 cup mint leaves, washed and patted dry

  • 1 TBSP fresh dill

  • 1/4 cup apple cider vinegar

  • 1/2 cup olive oil

  • 2 TBSP warm honey

  • 1/4 tsp cumin

  • 1 tsp kosher salt

  • 1/4 tsp black pepper


  • Place carrots in a large bowl. If not steaming, proceed to step number 3.
  • For steamed carrots:
  • Fill a large bowl with ice water. Set aside.
  • In a shallow saucepan, steam the prepared carrots for 5 minutes. Place the steamed carrots into the ice bath for 10-15 seconds to cool and then immediately drain. Pat dry. Set aside to cool.
  • To Assemble the Salad:
  • Place the sliced shallots into a small bowl with the apple cider vinegar to soften the shallots.
  • After 10 minutes, drain the shallots, reserving the vinegar.
  • In a large salad bowl, toss the carrots together with the shallots, raisins and fresh herbs.
  • Whisk together the apple cider vinegar, olive oil, warm honey, cumin, salt and pepper. Pour over carrot mixtures and toss gently. Chill for 30 minutes or up to 4 hours before serving.

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