Description
A simple yet nutritious raw carrot salad inspired by Ray Peat’s dietary recommendations, featuring fresh raw carrots, olive oil, vinegar, and optional herbs and nuts for added flavor and texture.
Ingredients
3–4 medium fresh raw carrots, grated or thinly sliced
2 tablespoons high-quality olive oil
1 tablespoon vinegar (apple cider or white vinegar)
Salt, to taste
Freshly ground black pepper, to taste
Optional: Fresh herbs (parsley or cilantro), toasted nuts (sunflower seeds or walnuts), or other grated vegetables (beets or radishes)
Instructions
1. Wash and peel the carrots, then grate them into thin strips using a box grater or food processor.
2. In a large mixing bowl, combine the grated carrots with olive oil and vinegar.
3. Season with salt and freshly ground black pepper to taste.
4. Optional: add herbs, nuts, or additional grated vegetables for variety.
5. Toss well to combine and let sit for a few minutes to absorb flavor.
6. Serve chilled or at room temperature.
Notes
You can add diced apples or raisins for natural sweetness.
Customize with different herbs or grated vegetables.
Letting it sit 10–15 minutes enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Holistic / Health
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg