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Shaved Carrot Salad Recipe

June 9, 2015 by Katie Wells
Shaved Carrot Salad Recipe

Now that warm weather is here (finally!), I’m working on making summer items like homemade sunscreen and bug spray.  I’ve also been working on some new veggie-based recipes that can be served cold so I don’t have to cook as much.

Our local farmer had some gorgeous carrots a few weeks ago and I was looking for a way to use them besides my go-to Tarragon Maple Glazed Carrots recipe. I thought of my spiral slicer that we use to make many types of vegetable noodles and realized that carrots would be perfect for this as well.

Carrot “noodles” have a great crunch and texture, especially when paired with chopped nuts and citrus. I took some inspiration from my Thrive Market box that had recently come in the mail and added some sesame seeds, dates, walnuts, and cashews and the finished product was awesome.

This light and fresh (and simple) side salad is now on my meal plan rotation for summer, and you should give it a try too. You can use a spiral slicer or a vegetable peeler (it takes a little longer). I let my older kids help with the peeling (I don’t let them use the spiral slicer yet) and they enjoyed helping with this recipe.

Shaved Carrot Salad Recipe

Shaved Carrot Salad Recipe

Katie Wells
A simple and delicious shaved carrot salad that is a great side with any meal!
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Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine French
Servings 2 servings
Calories 194 kcal

Ingredients
  

  • 2 carrots peeled
  • ¼ tsp  ground ginger
  • 1 medjool date chopped
  • 1 tsp  sesame seeds
  • 1 TBSP walnuts chopped
  • 1 TBSP  cashews
  • salt and pepper
  • juice of 1 small lemon
  • 1 TBSP  coconut oil melted

Instructions
 

  • Run vegetable peeler down length of carrots, shaving off long ribbons.
  • Place the carrots in a bowl and sprinkle ground ginger, dates, sesame seeds, walnuts, and cashews on top.
  • Top with a generous pinch of salt and pepper.
  • In a small bowl, whisk together lemon juice and coconut oil.
  • Pour over salad to serve. The coconut oil may re-harden as it cools but once it has been mixed in, this adds some great flavor and crunch as well.

Notes

Feel free to substitute raisin if you don't have dates on hand

Nutrition

Serving: 1/2 of totalCalories: 194kcalCarbohydrates: 21.6gProtein: 3.2gFat: 12.1gSaturated Fat: 7.4gSodium: 334mgFiber: 4gSugar: 13g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

P.S. If you haven’t tried it yet …Thrive Market delivers wholesome products at wholesale prices right to your front door! Join now and start saving!

What’s your favorite healthy salad? Share below!

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Category: Recipes, Side Dish Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (3 Comments)

  1. Layla

    June 21, 2015 at 6:59 PM

    Would raisins work just as well? I’m not a huge fan of dates.

    Reply
    • Wellness Mama

      June 21, 2015 at 9:27 PM

      Sounds like it would be good… My mom used to make a salad with raisins and carrots, so I know it tastes good 🙂

      Reply
  2. Claudia

    June 11, 2015 at 12:52 AM

    Hello

    i just want to say thank you for the recipe , it really looks yummy and i will try it for sure when i will get home .
    Your articles are amazing and i learnt a lot reading them .

    xoxo

    Reply

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