Marinated Carrot Salad
Bright, zesty, and packed with fresh herbs, this Marinated Carrot Salad is a vibrant side dish that’s perfect for any occasion. Made with tender, blanched carrot matchsticks, this salad is infused with the bold flavors of a citrusy lemon juice and olive oil dressing, enhanced by a hint of honey, cumin, paprika, and a touch of red chili flakes for a subtle kick. Fresh parsley and cilantro add a fragrant pop of greenery, while the marination process ensures each bite is bursting with flavor. Ready in just 20 minutes of hands-on time, this refreshing salad is ideal for meal prep, picnics, or as a crisp complement to grilled dishes. Serve it chilled or at room temperature for a healthy, gluten-free, and dairy-free option that’s sure to steal the spotlight.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1 unit garlic clove
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red chili flakes
- 1 liter water
Instructions
Peel the carrots and cut them into thin matchsticks or use a julienne peeler for uniform strips.
Fill a medium saucepan with 1 liter of water and bring to a boil. Add the carrots and blanch for 2 minutes. Immediately transfer the carrots to a bowl of ice water to stop the cooking process. Drain and set aside.
Finely chop the parsley and cilantro and set them aside.
In a small mixing bowl, whisk together the lemon juice, olive oil, honey, minced garlic clove, ground cumin, ground paprika, salt, black pepper, and red chili flakes until the dressing is emulsified.
Place the drained carrots in a large mixing bowl. Add the chopped parsley, cilantro, and the dressing. Toss well to coat the carrots evenly.
Cover the bowl with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour to let the flavors meld together.
Remove the salad from the fridge, give it one final toss, and transfer to a serving dish. Serve chilled or at room temperature.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
