Creamy Shredded Carrot Salad

This creamy shredded carrot salad is a simple dish full of health benefits and refreshing flavors. It is delicious and perfect for any time of year!

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Yellow, orange, red, purple, even black and white; they come in so many different colors…. Just as the colors are abundant, so are the nutrients found in carrots. Best of all, carrots are affordable and available all year around. Read on to learn how to make this easy, nutritious carrot salad. I hope you enjoy it as much as I do!

Why You’ll Love this Creamy Carrot Salad

• If you own a food processor, making this salad is going to be a breeze as it will require minimal time and effort.
• Every bite of this salad will burst in your mouth with refreshing flavors and smooth, creamy texture of the mayonnaise coated carrots.
• This salad is packed with nutrients, especially Vitamin A, which is important for vision health, reproduction and immune system support. One cup of raw carrots contains 113% of our daily need for Vitamin A, according to the USDA.
• This recipe can be easily veganized by substituting or skipping the egg-based mayonnaise and the feta cheese.

Key Ingredients

• Carrots: the star ingredient! If you can, buy them organic. You can use carrots of any color; they do not need to be orange.
• Mayonnaise: I swear by Chosen Foods 100% avocado oil based mayo. It is my favorite clean label mayo. They also make a vegan version.
• Extra Virgin Olive Oil (EVOO): to amp up the creaminess of this salad. You can also use any other oil you have on hand, but I always dress my salads with EVOO.
• Feta Cheese Crumbles: these add a savory, salty flavor and also add to the creaminess of the salad. If you have a block of feta, there is no need to buy crumbles. Simply chop it up into small cubes.
• Lemon Juice: brightens and adds to all the flavors.
• Fresh Dill: my favorite, most powerful refreshing ingredient in this creamy shredded carrot salad.

How to Make It

I love making this salad because it is very easy to make, especially if you have a food processor. But if you do not have one, you may use a box grater or a mandolin.

Here is how easy this recipe is:

1. Shred the carrots.
2. Combine all ingredients in a mixing bowl and serve.
3. For a warm variation of this carrot salad, there is only one additional simple step of gently cooking the shredded carrots.

Ingredients include mayonnaise, olive oil, feta cheese crumbles and lemon juice. And let’s not forget the all-mighty fresh dill which gives this salad it’s amazingly refreshing and delightful flavor. If you are not a fan of dill, try using rosemary or fresh chopped cilantro instead.

How to Shred Carrots

For this recipe, you will need to use some kind of shredding blade to break down the carrots to the needed softened texture. You can use a food processor (the easiest and my preferred method), a box grater or a mandolin.

If you are using organic carrots, there is no need to peel them. Simply wash off the dirt by thoroughly rinsing the carrots.

• Food Processor: Trim the tops and ends off each carrot and cut them into 2-3 pieces. Put the shredding blade in your food processor, add the carrot pieces and pulse until shredded.
• Box Grater or Mandolin: Trim the ends off the carrots, but do not cut them into pieces. I recommend keeping the carrots whole because it is much easier to shred them this way. Using the larger blade of your box grater or mandolin, shred all the carrots into a large bowl. Be mindful of your fingers here as the blades may cut into your skin if you are not careful.

How to Make This Salad Warm

This salad has a delightful, warm variation. To make it warm, all you will need to do is add the shredded raw carrots to a pan and cook gently while stirring continuously over medium heat for about 5-7 minutes. Be careful not to overcook the carrots as they start to lose their vitamin content if exposed to heat for too long. Transfer the carrots to a serving bowl and follow the remaining steps in the recipe.  

Studies show that gently cooked carrots are easier to digest. Additionally, the nutrients found in carrots become more available and better absorbed by the body when the woody fibers are softened during cooking.

How to Serve the Creamy Shredded Carrot Salad

I usually enjoy this salad on its own. However, it will make a great side salad to any sandwich or a dinner plate. You can try serving it on the side with rice, couscous or quinoa and your favorite protein.

How Long will This Carrot Salad Last?

This salad will last in the refrigerator for about 3 days. If you make it warm, make sure to let the leftovers cool off completely before placing in the fridge. I do not recommend freezing this salad.

More Recipes You’ll Love

• Turmeric-Spiced Carrots – great as a side dish
• Red Beet Walnut Salad – has a warm variation too

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