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Fresh carrot salad is served in half baguettes on a flowery plate. A bowl of carrot salad and one of hummus are in the background.
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Quick Carrot Salad

A bright, fresh carrot salad. Perfect in sandwiches or as a side. On the table in 10 minutes at most!
Course Salad, Side Dish
Cuisine American, English
Diet Vegan
Prep Time 8 minutes
Cook Time 2 minutes
Servings 6
Calories 49kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 4 medium carrots
  • 1 small red onion
  • 1 tsp olive oil
  • 2 tbsp pumpkin seeds
  • 2 tsp cider vinegar
  • salt and pepper to taste

Instructions

  • Peel and grate the carrots using the grater attachment in your food processor or a handheld box grater.
  • Peel and halve the onion. Slice thinly.
  • Heat the oil in a small pan and gently fry the seeds for a minute or two. Remove from heat.
  • Combine all the ingredients in a large bowl.
  • Check seasoning and adjust if necessary.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Do read my post for additional tips, suggestions and tricks to ensure a successful make!

Nutrition

Calories: 49kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 29mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6795IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.5mg