This raw carrot salad recipe is a healthy, 15-minute side dish! It's tossed in a bright lemon dressing and filled with sweet dates, herbs, and pistachios.
This carrot salad recipe features shredded raw carrots, dates, pistachios, and herbs tossed in a spiced lemon dressing. It’s super simple—this carrot salad comes together in just 15 minutes!—but the flavors are still unexpected and delicious. I love how the dates and dressing highlight the carrots’ natural sweetness.
This carrot salad recipe would be a stunning side dish for a special occasion brunch or dinner, and it packs up nicely for lunches, picnics, and potlucks too. Most often, though, I eat it at the counter, scooping forkful after forkful straight from the bowl. It’s light, bright, aromatic, and refreshing. You all know I’m obsessed with veggies, but even I can’t believe that a raw carrot salad can taste this good.
Carrot Salad Ingredients
You only need 10 ingredients to make this carrot salad recipe:
- Carrots, of course! Any large, fresh carrots will work well. I like to use a multicolored bunch when I can find one. It adds pretty visual depth to this simple recipe.
- Medjool dates – I love their sweet flavor with the aromatic dressing and earthy carrots.
- Pistachios – For crunch! I recommend toasting them to bring out their nutty flavor. Add them to a small dry skillet over low heat and cook, stirring occasionally, until they’re fragrant, about 1 minute.
- Fresh cilantro and mint – For fresh pops of flavor. If you’re not a fan of cilantro, feel free to substitute fresh parsley.
- The dressing – This easy homemade vinaigrette comes together in no time! Just whisk together olive oil, lemon juice, tahini, honey, garlic, cumin, and salt in a small bowl, and season to taste.
Find the complete recipe with measurements below.
How to Make the Best Carrot Salad: 3 Tips
- Cut the carrots yourself. They’ll have a sweeter flavor and juicier texture than bagged, pre-shredded carrots from the store. My favorite way to cut the carrots for this recipe is to julienne them with a julienne peeler—it makes it quick and easy to cut them into thin strips. You could also shred them in the food processor or make shaved carrot ribbons using a vegetable peeler. Prefer to use a regular old knife? Check out my guide to how to julienne carrots.
- Make sure your dates are soft so that they add the best chewy texture to the salad. If they’re hard, soak them in a small bowl of warm water for 5 to 10 minutes before pitting and chopping them.
- Adapt it to make it work for you. Need to make this recipe vegan? Replace the honey in the dressing with maple syrup. Want to make it nut-free? Sprinkle it with toasted sunflower seeds or sesame seeds instead of pistachios.
Raw Carrot Salad Serving Suggestions
This carrot salad recipe is a delicious, healthy side dish! I love it with egg dishes like a quiche or frittata for brunch or dinner. It’s also perfect for lunches or picnics. It pairs well with sandwiches, wraps, and light soups. Try it with any of these recipes:
How do you like to serve this carrot salad? Let me know in the comments!
Make-Ahead and Storage Tips
To make ahead: The crisp raw carrots hold up well after they’re tossed with the dressing, so this salad is a great one to make ahead. Prep it up to a day in advance. Just wait to add the herbs until right before serving so that they don’t wilt.
To store: Store leftover salad in an airtight container in the refrigerator for up to 3 days.
More Favorite Salad Recipes
If you love this raw carrot salad, try one of these fresh salads next:
- Avocado Salad
- Kale Salad
- Zucchini Salad
- Strawberry Salad with Balsamic
- Chickpea Salad
- Or any of these 51 Best Salad Recipes!
Carrot Salad
Equipment
Ingredients
- 1 pound carrots, julienned or shredded
- 3 Medjool dates, pitted and diced
- ÂĽ cup chopped pistachios
- â…“ cup finely chopped fresh cilantro
- ÂĽ cup fresh mint leaves, optional
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 small garlic clove, grated
- ÂĽ teaspoon cumin
- ÂĽ teaspoon sea salt
Instructions
- Place the julienned carrots in a large bowl and sprinkle the dates on top.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt.
- Drizzle the dressing over the carrots and toss to coat. Sprinkle on the pistachios and cilantro and toss again. Garnish with the mint leaves, if using, and serve.
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Hi! I’m allergic to nuts and sesame—any thoughts on what to sub tahini with? Thank you!
Delicious! I did a mix of carrots and zucchini and it was great
Love that idea! so glad you enjoyed the salad.
Blown away. I added a little feta cheese! I could literally eat this every day of my life.
Hi. I am planning to make this for Christmas. The recipe doesn’t specify whether it uses salted or unsalted pistachios. Please help. And thank you and happy holidays!!!!!
Looking forward to making this. Could I use pine nuts or pecans instead of pistachios?
yep!
Amazing salad, just tried it and I am in love
M husband and I absolutely loved this salad. My hubby is not a veggie guy and was a little skeptical, but after the first bite, gave it 5 stars. We recommend adding more dates (to taste) and having a side of the pistachios to sprinkle on the salad when plated as they all fell to the bottom of the salad bowl. Overall…..so yummy and perfect for warm summer days!
Hi Laurel, I’m so glad you both loved it!
I like the concept, but it’s on the verge of being too sweet to stomach. (It WAS too sweet to eat by more than a couple bites by itself; after tasting it, I wound up serving it with rice to cut things a little.) I think I will try making it a second time with no honey. The dates and carrots are already a lot.
Hi Erin, you could totally skip the honey if you prefer a less sweet dressing!