Our crisp carrot salad is just the thing to add extra fresh flavor (and fiber) to your meals! Paired with medi mix vinaigrette and crunchy seeds, we find this raw carrot dish to be balanced and satisfying. Great on its own as a side or as a component in a super flavorful bowl. This recipe is easy to whip up and lasts a few days in the fridge for quick snacks or meals.
crisp carrot salad
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Ingredients
This is a "throw it together" kind of recipe. We only measure the vinaigrette, then just put everything else in at the ratios that we want that day. Use your sense! Taste as you mix. Add more pumpkin seeds for extra crunch or additional herbs for even bigger pops of flavor! Use rainbow carrots for bonus visual appeal.
Carrots
Herbs (parsley, cilantro, chives, etc...)
Pumpkin seeds
Hemp hearts
Optional: Radishes
medi mix Vinaigrette (makes enough for about 4 servings)
–¼ c olive oil
–1 Tbsp + 1 tsp vinegar
–¾ tsp medi mix (or other herby all-purpose seasoning)
–¼ tsp salt
–⅛+ tsp pepper
–1 tsp honey (optional, but does balance the flavor)
Instructions
- Mix all the vinaigrette ingredients (we suggest putting in a jar and shaking). The vinaigrette will separate as it sits because it doesn't have stabilizers like store-bought ones; just stir or shake again before you dress the salad!
- Slice the carrots thinly. Slice the radishes, if using. Dice herbs.
- Mix carrots, radishes, herbs, pumpkin seeds, and hemp hearts in a bowl. Add medi mix vinaigrette to taste. Store extra vinaigrette in the fridge.
