Raw Carrot Salad

Posted 3 years ago by Danielle Winstone

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Oh my goodness- where to start? Not only is this raw carrot salad packed full of antioxidant nutrients and omega-3, it’s absolutely delicious.

Carrots contain a cartonenoid called lutein, which is vital for macula health. Vitamin A is essential for clear vision as it supports the cornea, and when combined with other vitamins, has also been shown to play a role in the prevention of macula degeneration. Eating carrots at least twice a week has been shown to reduce the risk of glaucoma, and one study suggests they may slow the onset of cataracts too! Flaxseed oil helps boost your daily intake of omega-3, without over-loading on omega-6. Increasing the fibre intake by keeping the skins on steadies blood-sugar levels in diabetes, and helps to feel fuller for longer.


500g carrots, coarsely grated (about 4 cups)

1/4 cup flaxseed oil

3 to 4 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

4 cloves garlic, mashed or minced

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon sweet paprika

Pinch of salt

1 tablespoon minced fresh green chilies 


In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.


Buy locally grown carrots when they are in season- this way they are the freshest and most flavourful. Use the entire carrot, including the tops and skin to boost fibre intake and reduce wastage. 

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