Name: Quick & Easy Grated Carrot Salad
Prep time: 10 min
Ingredients: 1 lb Carrots (About 5-6 medium ones); 0.25 White onion (Finely chopped); 2 Garlic cloves (Minced); 2 tbsp Fresh cilantro (Finely chopped); 2 tbsp Fresh flat-leaf parsley (Finely chopped); 2 tbsp Extra-virgin olive oil; 2 tbsp Apple cider vinegar; 0.25 tsp Ground cumin; 0 Salt (To taste); 0 Pepper (To taste)

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Introduction

Oh, friends, let me tell you about a salad that feels like sunshine in a bowl! Remember those simple, fresh side dishes that just made the meal? This Easy Grated Carrot Salad is exactly that. It’s one of those recipes that’s been around forever, and for good reason! It’s incredibly easy to whip up, uses simple ingredients you probably have on hand, and adds a burst of freshness and color to absolutely anything you pair it with. No fuss, no complicated steps, just pure, delicious goodness. Get ready to fall in love with carrots all over again!

Why You’ll Love This Recipe

Fast: Seriously, you can have this ready in about 10 minutes. Perfect for last-minute sides!
Easy: If you can grate and chop, you can make this salad. No advanced skills needed!
Giftable: Bring this to a potluck or BBQ and watch it disappear. Everyone loves a refreshing salad!
Crowd-Pleasing: Even picky eaters often enjoy the sweetness of the carrots and the simple, bright dressing.
Healthy & Fresh: Packed with veggies and a light, homemade dressing.

Ingredients

Here’s what you’ll need to bring this vibrant salad to life:

1 lb Carrots: The star! Look for firm, bright orange carrots. About 5-6 medium ones.
1/4 White onion: Just a little bit adds a lovely, subtle savory note. Make sure it’s finely chopped!
2 cloves Garlic: Because a hint of garlic makes everything better, right?
2 tbsp Fresh cilantro: Adds a bright, slightly citrusy flavor.
2 tbsp Fresh flat-leaf parsley: Another fresh herb for that classic, clean taste.
2 tbsp Extra-virgin olive oil: The base of our simple, healthy dressing. Use good quality for the best flavor.
2 tbsp Apple cider vinegar: Adds tang and brightness. You can use other vinegars, but ACV is wonderful here.
1/4 tsp Ground cumin: This is my little secret ingredient! It adds a subtle warmth and depth that pairs surprisingly well with carrots.
Salt and pepper: To taste! Essential for bringing out all the flavors.

How to Make It

Let’s get this salad assembled! It’s genuinely so simple, you’ll wonder why you haven’t made it sooner.

First things first, grab those beautiful carrots. Give them a good peel, then it’s time to shred! You can use a box grater – the large holes work best here – or if you have a food processor with a shredding attachment, it’s even quicker. Aim for nice, consistent shreds.
Next, we’ll get the aromatics ready. Take your garlic cloves and mince them up super fine. We want little tiny bits, not chunky pieces.
Now for the onion. Chop that quarter of a white onion into tiny, tiny pieces as well. The goal is for the onion flavor to blend in, not overpower.
Grab your fresh herbs – the cilantro and parsley. Give them a good wash and pat them dry. Then, finely chop them up. Fresh herbs are key to this salad’s vibrant taste!
In a small bowl, let’s make the easy dressing. Whisk together the extra-virgin olive oil, apple cider vinegar, and that little pinch of ground cumin. Give it a good mix until it’s well combined.
Now, grab a nice large mixing bowl. Add the grated carrots, the minced garlic, the finely chopped onion, and the chopped cilantro and parsley into the bowl.
Pour that lovely, simple dressing you just whisked up right over the top of the carrot mixture.
Sprinkle in some salt and pepper. Start with a little, you can always add more!
Using tongs or large spoons, gently toss everything together. Make sure the dressing coats all the carrots and herbs evenly. Give it a good mix so all those flavors start mingling.
You can totally serve this salad right away – it’s delicious fresh! Or, if you have a few minutes, pop it in the fridge for about 15-20 minutes to let the flavors meld together even more. I often make it just before serving, but a little chill time is nice too!

Substitutions & Additions

Want to mix things up? This salad is super forgiving and adaptable!

Add Sweetness: A handful of golden raisins or dried cranberries is a classic addition to carrot salad.
Boost the Crunch: Toss in some chopped walnuts, pecans, or sunflower seeds for extra texture.
Change the Vinegar: White wine vinegar or even fresh lemon juice can be used instead of apple cider vinegar.
Different Herbs: Dill or chives would also be lovely in place of or in addition to the cilantro and parsley.
Creamy Version: If you like a creamier salad, you could add a tablespoon or two of mayonnaise or plain Greek yogurt to the dressing.
Spice it Up: A tiny pinch of red pepper flakes can add a little heat.

Tips for Success

Even simple recipes have little tricks to make them perfect!

Grate Consistently: Using the same size grate holes (usually the large side of a box grater) helps the salad have an even texture.
Mince Finely: Make sure the onion and garlic are really minced small. You want their flavor distributed, not big bites of raw onion or garlic.
Fresh is Best: While pre-shredded carrots exist, grating your own fresh carrots makes a big difference in texture and moisture.
Taste and Adjust: Always taste the salad after tossing and adjust the salt, pepper, and even vinegar if needed. Sometimes it needs a little extra zip!
Let it Mingle: While you can serve it right away, giving it 10-15 minutes in the fridge allows the dressing flavors to soak into the carrots a bit more.

How to Store It

If you happen to have leftovers (a rare occurrence in my house!), here’s how to keep them fresh.

Store the Grated Carrot Salad in an airtight container in the refrigerator. It will keep well for about 3-4 days. The carrots might soften a little over time, and a bit of liquid might gather at the bottom – that’s totally normal! Just give it a quick stir before serving leftovers.

FAQs

Got questions? I’ve got answers!

Q: Can I use pre-shredded carrots?
A: You can in a pinch, but grating fresh carrots yourself yields a better texture and prevents the salad from getting too dry or too wet.

Q: Can I make this ahead of time?
A: Yes! You can definitely make this salad a few hours ahead of time. The flavors actually meld wonderfully. I wouldn’t make it more than a day ahead, though, as the texture can start to soften.

Q: What do you serve this salad with?
A: So many things! It’s fantastic with grilled chicken or fish, roasted meats, sandwiches, or alongside classic BBQ dishes like pulled pork or ribs. It adds a much-needed burst of freshness!

Quick & Easy Grated Carrot Salad

This Grated Carrot Salad is a simple, fresh side dish that's incredibly easy to whip up. Using basic ingredients, it offers a burst of freshness and color, making it a perfect last-minute addition to any meal. Ready in about 10 minutes, it's a no-fuss, delicious way to enjoy carrots.

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Prep Time 10

Equipment

Box grater Or food processor with shredding attachment
Small bowl For dressing
Large mixing bowl For salad
Tongs Or large spoons, for tossing

Ingredients

Salad Ingredients

1 lb Carrots About 5-6 medium ones
0.25 White onion Finely chopped
2 Garlic cloves Minced
2 tbsp Fresh cilantro Finely chopped
2 tbsp Fresh flat-leaf parsley Finely chopped

Dressing Ingredients

2 tbsp Extra-virgin olive oil
2 tbsp Apple cider vinegar
0.25 tsp Ground cumin
Salt To taste
Pepper To taste

Instructions

First things first, grab those beautiful carrots. Give them a good peel, then it's time to shred! You can use a box grater – the large holes work best here – or if you have a food processor with a shredding attachment, it's even quicker. Aim for nice, consistent shreds.
Next, we'll get the aromatics ready. Take your garlic cloves and mince them up super fine. We want little tiny bits, not chunky pieces.
Now for the onion. Chop that quarter of a white onion into tiny, tiny pieces as well. The goal is for the onion flavor to blend in, not overpower.
Grab your fresh herbs – the cilantro and parsley. Give them a good wash and pat them dry. Then, finely chop them up. Fresh herbs are key to this salad's vibrant taste!
In a small bowl, let's make the easy dressing. Whisk together the extra-virgin olive oil, apple cider vinegar, and that little pinch of ground cumin. Give it a good mix until it's well combined.
Now, grab a nice large mixing bowl. Add the grated carrots, the minced garlic, the finely chopped onion, and the chopped cilantro and parsley into the bowl.
Pour that lovely, simple dressing you just whisked up right over the top of the carrot mixture.
Sprinkle in some salt and pepper. Start with a little, you can always add more!
Using tongs or large spoons, gently toss everything together. Make sure the dressing coats all the carrots and herbs evenly. Give it a good mix so all those flavors start mingling.
You can totally serve this salad right away – it's delicious fresh! Or, if you have a few minutes, pop it in the fridge for about 15-20 minutes to let the flavors meld together even more. I often make it just before serving, but a little chill time is nice too!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. The texture may soften slightly. For best results, mince onion and garlic very finely and grate fresh carrots. Taste and adjust seasoning before serving.