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+ servings

Crunchy Carrot Salad

Course lunch or dinner, Salad
Keyword carrot salad, salad, easter, spring salad
Prep Time 15 minutes
Servings 6
Calories 230 kcal
Author Monica Swanson, inspired by The Healthy Foodie


  • 3 cups carrots, grated
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
  • 1/3 cup pumpkin seeds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup apple cider vinegar
  • 1/4 cup avocado oil
  • 2 tbsp. honey
  • 1 tsp. dijon mustard
  • 1 tsp. sea salt
  • 1/2 tsp. fresh ground pepper
  • 2 tsp. minced fresh ginger
  • 2 tsp. fresh lime juice


  1. In a large bowl, combine all ingredients from the grated carrots through the shredded coconut.  

    In a small bowl, combine the rest of the ingredients for a dressing.  Whisk well so that dressing is consistent.

    Pour dressing over the salad mixture and toss well.  

    Top with extra pumpkin seeds, coconut, or walnuts.  Serve immediately or refrigerate for a few hours to chill well.  


Nutrition Facts
Crunchy Carrot Salad
Amount Per Serving
Calories 230 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Sodium 358mg16%
Potassium 173mg5%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin C 0.4mg0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.