Prepare Carrot Salad successfully, Recipe with Cooking Video and +12 Ideas for Variations

I would like to introduce you to my carrot salad here. You can find out how to prepare a variety of carrot salads quickly and easily in this article.

The yellow beetroot is a year-round vegetable. Besides the classic orange carrot, you can also find exciting varieties in dark colours in the supermarket.

Raw vegetable salad is extremely healthy and deserves a place at your table from breakfast to dinner.

Older generations still know the salad as part of the mixed side salad. It was and is served as a healthy addition to almost every dish, whether roast, cutlet or fish.

The beet salad is definitely charming! You can whip up a delicious vegetable in just a few minutes and make not only Bugs Bunny happy!

Cooking success is guaranteed today, because in addition to the instructions, there is a cooking video and a table with more than 12 variations of this delicacy. I wish you good luck and bon appétit!

Carrot vegetables I will show you how to prepare it in another post. © Thomas Sixt Food Photographer

1. Prepare carrot salad fresh, the cooking pro tips…

Prepare yourself optimally for your carrot cooking event. My summary of the cooking steps will help you to do this:

  • Buy carrots as intact as possible.
  • Carrots with greens should only be fresh and if you are making carrot green pesto.
  • Remove the green immediately, it draws nutrients from the carrot!
  • If available, you can also buy carrots of a different colour.
  • Be sure to wash the beetroots thoroughly and dry them.
  • Decide on the type of cut: I like to mix finely grated and coarsely grated.
  • You need lemon juice, salt, pepper, sugar, optional cayenne pepper.
  • I also like mint: fresh mint or mint from a tea bag.
  • You can add orange juice or vinegar and optional yoghurt.

I will discuss other ingredient variants later in a table.

Be sure to supplement with a cold-pressed oil, only the oil enables the absorption of the valuable carrot nutrients!

Nutrition tip from chef Thomas Sixt
Carrot cutting types for carrot salad at a glance: Shaved sticks on the left, finely grated in the middle, coarsely grated on the right. © Foodphotographer Thomas Sixt

The firmer and fresher the beet, the better and richer in vitamins the carrot salad will be!

Shopping tip from chef Thomas Sixt

2. Recipe carrot salad

Below you will find the exact ingredients and step by step instructions with lots of photos.

By the way, you can send me a cooking question directly via the comment function!

Print Recipe
5 from 18 votes
5 from 18 votes
Carrot Salad
Carrot salad recipe by cooking professional Thomas Sixt with cooking video and step-by-step instructions.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad, Side Dishes, vegetarian
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 408kcal
  • 2-4 pc carrots I use organic vegetables
  • 1 pc lemon I use organic lemon
  • 4 pinches salt I use primal salt or Himalayan salt
  • 3 pinches pepper black, ground
  • 1/4 tsp sugar I use brown cane sugar
  • 2 pinches Cayenne pepper I use optional
  • 5 twigs mint
  • 1 tbs oliv oil
  • 4-5 pc walnut kernels
  • 1 tbs pomegranate seeds I use optional
  • Prepare the ingredients, wash the carrots and dry them.
  • Roll the lemon by hand until soft, cut in half and squeeze out the juice.
  • Decide on a variant for grating the carrots: Finely grated, coarsely grated or shaved into fine sticks.
  • Pluck off the mint, fold the leaves over each other and chop finely.
  • Season the lemon juice with salt, pepper, sugar and cayenne pepper and add to the carrots with the oil. Add the mint and marinate the salad. Optionally, chop the walnut kernels and decorate the salad.
  • After 5 minutes, season the salad again, arrange and serve. Enjoy your meal!
You can mix lemon juice with orange juice or alternatively use a white wine vinegar. Balsamic vinegar and other fruity or mild vinegars also harmonise wonderfully with finely grated vegetables salad.

3. Calories and nutritional values

Nutrition Facts
Carrot Salad
Amount Per Serving
Calories 408 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 32mg11%
Sodium 332mg14%
Potassium 486mg14%
Carbohydrates 22g7%
Fiber 9g38%
Sugar 6g7%
Protein 13g26%
Vitamin A 1317IU26%
Vitamin C 106mg128%
Calcium 137mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

4. Ideas for +12 Variations Carrot Salad

You can vary the classic raw vegetable salad in many different ways and refine it individually. Here you will find some tips and ideas:

Ingredient Description
Vinegar White wine vinegar, balsamic vinegar or balsamic vinegar
Fruit juicePomegranate juice, orange juice, lemon juice, beer juice
Dairy productsYoghurt, sour cream, soy yoghurt, soy cream
OilWalnut oil, olive oil, linseed oil, other cold-pressed oils
SpicesTurmeric, curry
Fresh fruitOrange fillets, grated apple or pear, figs
VegetablesFennel, celery, courgette, cucumber
Nuts & seedsCashews, peanuts, walnuts, pine nuts
Dried fruitGoji berries, sultanas, figs, dates

5. What carrot salad goes with

The raw vegetable salad was and is a classic side salad. We even know it as an accompaniment to Viennese schnitzel, at the salad buffet in general and it has even become established at the breakfast buffet…

6. More vegetable recipes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!