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This crunchy grated carrot salad is one of those simple recipes I come back to again and again. It’s bright, fresh, and incredibly nourishing—perfect as a quick snack or a vibrant side when your meals need a little lift.
I created this for my 21-Day Cleanse because it’s an easy way to boost fiber, support digestion, and give your body steady energy in the middle of the day. The natural sweetness of carrots paired with citrus makes it feel light and refreshing, while still being satisfying.
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What is a Carrot Salad?
A carrot salad is a fresh, crunchy dish made with raw shredded carrots and a simple dressing. The most common version is light and citrusy (like a French carrot salad), while others are creamy with mayo.
What makes this carrot salad recipe special is the balance. Instead of weighing it down with mayo or heavy ingredients, it leans on whole, plant-based foods to create texture and satisfaction. The raw sunflower seeds add a subtle crunch and a boost of protein and healthy fats, while the lemon and orange juice bring a clean, zesty finish that keeps you coming back for another bite.
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Carrot Salad Tips
- If you can, grate whole carrots yourself. It takes a few extra minutes, yet the flavor and texture are noticeably better than pre-shredded.
- Taste as you go. Citrus can vary, so adjust the lemon or orange to get that perfect balance of bright and fresh.
- If you want to make it more filling, add chickpeas or extra sunflower seeds. That little boost turns it into a more satisfying snack. I did that in my Marinated Celery Salad and readers loved it!
- For deeper flavor, lightly toast the sunflower seeds before adding them. It’s a small step that makes a big difference. Use extras in my Upgraded Green Goddess Salad.
- And if you want to lean into a more classic French-style carrot salad, try adding a bit of fresh fruit like apples or raisins.
Serving Suggestion
This carrot salad isn’t meant to be the main event—and that’s the beauty of it. It’s a supportive recipe. One you can prep ahead, portion into small containers, and grab when you need something quick that still aligns with your goals. It’s especially helpful during a reset or cleanse, when having nourishing options ready can make all the difference.
More Healthy Carrot Recipes
If you love this grated carrot salad, use the rest of the bag in your fridge or pull some more from the garden to use in these recipes:
If you make this carrot salad, I’d love to hear how it turned out for you. Little recipes like this may seem simple, yet they’re often the ones that help you stay consistent—and that’s where the real transformation happens.
Crunchy Carrot Salad
Ingredients
- 2 cup shredded carrots
- ¼ cup cilantro stems removed and chopped
- ¼ cup raw sunflower seeds
- dash black pepper, ground
- dash sea salt, unrefined
Dressing
- 2 tbsp orange juiced
- 2 tbsp lemon juiced
- 2 tbsp extra-virgin olive oil
Instructions
- Whisk together orange juice, lemon juice and olive oil. Set aside.
- Combine shredded carrot, cilantro and sunflower seeds on a plate.
- Drizzle dressing over salad. Season with salt and pepper to taste.
Notes
- You can use whole carrots and grate them for stronger flavor.
- Swap out the sunflower seeds with hemp hearts (still nut-free) or sliced almonds.
- Does cilantro taste like soap to you? If so, use parsley instead.
- Feel free to use the carrots of your choice. When I created this salad for my Plant-Based Cleanse, I used rainbow carrots because they’re fun!
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Yes, you can save time with pre-shredded carrots. Just know freshly grated carrots have a sweeter flavor and softer texture, which makes the salad taste even better.
If cilantro isn’t your thing (or tastes like soap), swap it with fresh parsley. It still gives a bright, fresh flavor without overpowering the salad.
Add chickpeas, extra sunflower seeds, or even hemp hearts. These boost protein and healthy fats, helping you stay full longer.
Yes, you can prep it a day or two in advance and store it in the fridge. For best texture, add the dressing right before serving or refresh it with a squeeze of lemon.
Enjoyed this simple crunchy salad. Refreshing side or great for a healthy snack.
Really great ingredients, so bright and fresh. It’s more like a garnish or salsa than a salad, but it’s delicious! Went very well with poached salmon tonight. I added a few slices of blood orange and slivers of kalamata. Pretty!
General consensus, “I didn’t think it would be that good!” For such simple ingredients the whole family really enjoyed it
I totally get it. This one is definitely a pleasant surprise!
Enjoyable! Liked the dressing. Nice side salad
I didn’t care for this salad. It felt like it was missing something but I couldn’t figure out what. The dressing was very good. Lemony, not too tart, not too sweet.
This was more a relish side instead of a salad for me. I did think it was fun and yummy. I will be making it again but adding greens or additional veggies if using as a salad.
I made this today for lunch but doubled the recipe. This one is my absolute favorite . Loved all the citrus with the carrots. Definitely a winner!!
Yay! I love when Rawkstars find their fave!
This was sso simple yet so delicious! Loved it
I was prepared to be underwhelmed by this simple salad, but I was surprised that it was actually very good! I shaved the carrots and roughly chopped the cilantro. I sprinkled the sunflower seeds on top when serving. I did add approximately 1 tsp. of honey to the dressing to balance the tartness. The salad was a perfect cooling side to a spicy main dish.
Nice touch with the honey! 🙂
So good! This is a simple salad, quick and easy to make. I never thought to make a salad with carrots as the star. The lemon juice was too much for so I added an additional tbs or orange juice and it was perfect.
I wasn’t too sure about today’s salad but I’ll try most anything once. I poured the dressing over it this morning and let the carrots & cilantro “ marinate” all day and it’s really good as a side with my left over grilled shrimp from yesterday. Also adding some of the modified pasta salad from yesterday (it was my lunch, too).
I like the carrots, OJ dressing and sesame seeds combinations. Very fresh and simple.
This is a great side salad. I would not have thought to add sunflower seeds to carrots if I hadn’t tried this recipe, but they go great together! I added some parsnip in with the carrots and it gave it a nice bite. I think the carrots alone might be a bit too sweet or one tone for me. The dressing was nice and light and I added just enough to wet all the ingredients. I did peel/shave my carrots so I’m not sure if that affects taste or texture compared to shredding, but I really liked the peels and will keep making it that way. I’m only giving it 4 stars (I’d say 4.5) because I really think it needs the parsnips for me, but it is really good!
I loved the carrots with pumpkin seeds!!
Loved the freshness, SO GOOD
What’s not to love about carrots? Today I had carrot/apple juice, carrot slices with hummus and this fabulous carrot salad. My husband said I’m going to turn orange.
Loved it!
Shaving carrots is not a fun thing. I am sure if I had children it might be fun for them. It IS a CRUNCY salad though!
Not my favorite but I don’t mind eating like arugula one.
I really struggled with this salad. I love carrots and sunflower seeds, but when mixed with the cilantro, I did not care for the flavour. I also did not like the texture of the peeled carrots. This being said, I have enjoyed trying out new salads with the challenge
Pretty good – just a little too simple for our tastes & slow to eat with the shaved carrot slices (kinda awkward). The light dressing was nice and easy to put together. I added garbanzos & used parsley for husbands. I kept wanting too add more ingredients to it lol!