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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.
I loved this! I only used half the dressing. It was the perfect fresh, light side dish.
Loving this crunch of the carrots and the sunflower seeds. Very good dressing too.
Loved it. I thought because of the flavors, esp the cilantro, that it would be a perfect side for our taco night…and it was! Both hubby and I give it five stars.
This is tonight’s and it’s so simple and such few ingredients, I made it a side salad with a baked skinless chicken thigh. It’s good though and I love the simple dressing.
I loved this simple carrot salad; cool, crunchy and sweet! I grated the carrots and added hemp seeds.
Very yummy. Will be making again.
Another very good salad. I really loved having the cilantro and sunflower seeds in here an the dressing brought it all together.
I was surprised at how much I enjoyed this salad! Of course you’d have to be a person that loves cilantro. I feel that really makes it special. The citrus dressing really made it bright-tasting!
Tasty. I think I would like pepitas better than sunflower seeds.
This is my new least favorite–just sort of blah to us and hard for my husband to eat.
Delicious, super delicious-excellent side.
I love love love this! So easy to make and delicious!
The most unique salad yet I’d have to say ~ very unusual flavor pairings! Probably not my favorite but glad I attempted this.
I’ve been eating almost all of the salads as a meal. This one is definitely just a side and not a full meal. I like the crunch of the carrots and am really liking the dressings in this challenge. Flavors all go well together.
Yum! All favorite flavors of mine. Love the crunch of the sunflower seeds.
This salad was crunchy as the title states. Not my favorite of the salad challenge but not bad either. Liked the dressing. Just felt it need more substance. I also used some parsley to make up for not having enough cilantro.
I was pleasantly surprised with the flavors in this carrot salad. Thought it would be plain but I enjoyed it very much.
Never thought the combo of cilantro and carrots would taste so good.
not bad I added some mustard to dressing
Quick and easy. An otherwise bland salad was transformed with this dressing. I made exactly as the recipe calls, but would like to experiment by adding different toppings next time. Was a bit cold and rainy here, so I made this to go with a vegetable barley soup.
Pairing this salad with soup is a perfect idea!