Raw Carrot Salad

Raw carrot salad is the kind of dish that arrives at the table and makes everyone curious. Thin ribbons of carrot bring bright sweetness and a satisfying snap—clean, honest flavors that feel like home.

A simple dressing and a few crunchy notes are all it needs to become lively and elegant. Ready in minutes and easy to improvise, it sits happily beside a pasta or steals the show on its own.

Ingredients

This bright, no-fuss carrot salad is all about crisp ribbons, peppery greens and a few salty, crunchy bites—simple ingredients that come together like a little Sunday treat. Below are the exact items to recreate the salad pictured.

• 4 large carrots, peeled into ribbons
• 3 cups arugula, loose
• 1/2 cup walnuts, roughly chopped, toasted
• 1 tablespoon capers, drained
• 2 tablespoons ricotta salata, crumbled
• 1/4 cup microgreens
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 1 tablespoon lemon juice, fresh
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Bright, quick and unfussy—this walk-through will help you turn those carrot ribbons, peppery arugula and salty, crunchy bits into the exact salad you see, ready to serve in minutes.

1. Peel the carrots: Using a vegetable peeler, shave each of the 4 large carrots into long, thin ribbons, leaving the firmer cores behind and gathering the ribbons into a large bowl so they stay neat.
2. Roughly chop and toast the walnuts: Roughly chop 1/2 cup walnuts and toast them in a dry skillet over medium heat, shaking the pan until they smell nutty and are just browned, about 3–4 minutes, then set aside to cool.
3. Make the dressing: In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon aged balsamic vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper until well combined.
4. Toss the carrots with dressing: Pour most of the dressing over the carrot ribbons (reserve a little for the greens) and toss gently with tongs or your hands so each ribbon gets a light coating and softens slightly.
5. Arrange the arugula: Spread 3 cups loose arugula across a serving platter to make a peppery bed and, if you like, drizzle the reserved bit of dressing lightly over the greens for a subtle base of flavor.
6. Layer the carrots: Pile the dressed carrot ribbons on top of the arugula, letting some ribbons tumble naturally around the plate to create the loose, rustic look.
7. Add capers and walnuts: Scatter 1 tablespoon drained capers and the toasted walnuts evenly over the salad so you get salty pops and crunchy bites in every forkful.
8. Finish with ricotta salata and microgreens: Crumble 2 tablespoons ricotta salata over the salad and sprinkle 1/4 cup microgreens on top for a bright, pretty finish.
9. Final toss and serve: Give everything one gentle toss to marry the flavors, taste quickly and serve right away so the carrot ribbons stay crisp and the arugula keeps its peppery bite.

Tweaks and Additions

Here are a few simple, friendly tweaks you can try to brighten, deepen or change the texture of this salad—easy swaps and small additions that keep the dish unfussy but give it a little extra personality. Pick one or two depending on what’s in your pantry and how you’re feeling.

• Add orange zest and a splash of orange juice: Bright citrus plays beautifully with carrots—grate the zest of half an orange and add 1 teaspoon of juice to the dressing to lift the sweetness and add fresh, sunny notes.
• Drizzle a little honey or maple into the dressing: A teaspoon of honey or maple syrup softens the vinegar’s bite and gives the dressing a glossy, balanced sweetness—start small and taste as you go.
• Swap walnuts for toasted hazelnuts or pistachios: Hazelnuts bring a buttery, toasty depth while pistachios add color and a sweet-savory crunch; either one pairs nicely with carrot and arugula.
• Add thinly sliced shallot or red onion: A few slices of shallot or a little red onion add a sharp, savory note—if you want it milder, rinse the slices in cold water for a minute before tossing them in.
• Fold in shaved fennel or thin celery ribbons: A little shaved fennel adds a mild anise lift and extra crunch, while celery ribbons keep things bright and crisp—both layer well with the carrots and arugula.
• Sprinkle toasted pumpkin seeds or sesame seeds: For extra crunch and a nutty hit (or a nut-free option), scatter a tablespoon of toasted pumpkin seeds or sesame seeds over the salad just before serving.
• Add a pinch of Aleppo pepper or red pepper flakes: For gentle warmth, sprinkle a small pinch of Aleppo pepper or red pepper flakes into the dressing or over the finished salad—it’s just a little kick, not a fire alarm.
• Swap the ricotta salata for shaved Parmigiano or dollops of creamy ricotta: If you want salt and nuttiness, shave Parmigiano over the top; for a softer, creamier finish, drop a few small spoonfuls of ricotta or goat cheese across the salad.