4-Ingredient Shredded Carrot Salad

shredded carrot salad in a serving bowl with limes and a napkin on the side

This shredded carrot salad with honey-lime dressing tastes acidic, clean, and crunchy. A welcome addition to any main dish or lunch.



For the carrots:

  • 1/2 pound carrots, trimmed and peeled
  • 1/4 teaspoon kosher salt

For the dressing:

  • 1/8 cup (27g) extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice, about the juice of 1/2 of a lime
  • 1 tablespoon honey
  • Sprinkle of kosher salt


  1. Shred the carrots. Using a food processor: Using a large food processor, fitted with a grating attachment, grate the carrots. By hand: Place the box grater on a cutting board. Pick up a carrot by its thick end, and slide its tip down the large holes of a box grater. Continue this downward shredding motion until 1-inch of the carrot remains intact. Discard the remaining 1-inch carrot stub to avoid cutting your fingers.
  2. Salt the carrots. Place the shredded carrots in a serving bowl. Add the salt to the carrots and mix thoroughly using tongs or your hands. Set aside while you make the dressing.
  3. Make the dressing. Add the lime juice, honey, and salt to a small bowl. Whisk until combined. Whisk in the olive oil until creamy and emulsified, about 2 minutes.  
  4. Assemble the salad. Add the dressing to the carrots and toss well to evenly distribute the dressing.  Season with salt and toss again. Adjust with more dressing or salt to taste.



STORAGE. Store salad in an air-tight container in the refrigerator for up to 3 days.


Keywords: shredded carrot recipe, shredded carrots, shredded carrot salad