Shredded Carrot Salad

Shredded Carrot Salad

Jul 02, 2022Integrative Nutrition, Inc.

Prep Time: 15 minutes

Cooking Time: None

Yield: 4 servings


  • 1 lb bag (16 oz.) organic carrots
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon umeboshi plum vinegar (or lemon juice + a pinch sea salt)
  • 4 teaspoons extra virgin olive oil
  • juice of a handful of freshly grated ginger
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup dried currants (optional)
  • 1/4 cup raw pumpkin seeds (optional)


  1. Shred/grate carrots by hand with a food grater (watch those fingers!) or in a food processor.
  2. In a large bowl, combine apple cider vinegar, umeboshi plum vinegar (or lemon juice and

salt) and extra virgin olive oil, along with the juice of a handful of freshly grated ginger.

  1. Combine briskly with a whisk or fork.
  2. Add currants, raw pumpkin seeds and parsley.
  3. Add carrots and toss all ingredients with clean hands.


The dressing should be more pungent than one would normally like for a lettuce salad, as the intense sweetness of organic carrots tends to balance it nicely. If it becomes too sour, add a little more olive oil.

This carrot salad is not only refreshing and portable – great for picnics or packed lunches – it also has a wonderful balance between sweet and sour, and a beautiful color.

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