Name: German Carrot Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: German
Ingredients: 4 cups carrots, grated; 1/2 cup fresh parsley, chopped; 2 tbsp sesame seeds, toasted; 1/2 tsp red pepper flakes; 1/4 cup raisins; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tsp honey; Salt, to taste; Black pepper, to taste

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Introduction

German Carrot Salad is a refreshing and vibrant side dish bursting with crunch and subtle sweetness. Combining grated carrots, raisins, and a tangy dressing, it makes a perfect accompaniment to any meal or a light, healthy snack.

The image shows a close-up of a shredded orange vegetable dish, likely made of carrots or squash, mixed with small green herb pieces evenly spread throughout. Small white sesame seeds are scattered all over the top, adding texture and contrast. The vegetable strands are thin and slightly glossy, with some small browned or charred bits visible. The herbs look fresh, finely chopped, and are spread generously between the vegetable layers, which do not form distinct separate layers but appear mixed well together. The overall look is vibrant and fresh, with bright orange and green colors dominating the scene, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups carrots, grated
1/2 cup fresh parsley, chopped
2 tbsp sesame seeds, toasted
1/2 tsp red pepper flakes
1/4 cup raisins
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Grate the carrots using a box grater or food processor until you have 4 cups of vibrant orange strands.
Step 2: Chop the fresh parsley finely to measure 1/2 cup.
Step 3: In a large bowl, combine the grated carrots, chopped parsley, raisins, toasted sesame seeds, and red pepper flakes. Toss to mix well.
Step 4: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until the dressing is well combined.
Step 5: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
Step 6: Let the salad chill for 10-15 minutes to allow the flavors to meld together.
Step 7: Serve the salad fresh as a side dish or light meal, and enjoy the crisp textures and vibrant flavors.

Tips & Variations

Toast the sesame seeds gently in a dry pan until golden for a nuttier flavor.
Swap raisins for dried cranberries or chopped dates for a different sweetness profile.
Add a sprinkle of chopped walnuts or sunflower seeds for extra crunch.
Use lemon juice instead of apple cider vinegar for a brighter, citrusy twist.

Storage

Store the carrot salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen, but the carrots may soften slightly. Give it a light toss before serving. This salad is best enjoyed chilled and fresh.

How to Serve

A round white speckled plate holds a single layer of bright orange shredded vegetables, likely cooked spaghetti squash, scattered evenly with small charred bits adding darker brown spots. The squash is sprinkled with chopped fresh green herbs and small white sesame seeds, creating a colorful contrast on top. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Chill it in the refrigerator to let the flavors meld. However, for the best crunch, it’s ideal to enjoy it within 24 hours.

Is this salad suitable for vegans?

This salad is naturally vegan as long as you use a plant-based sweetener instead of honey. Maple syrup or agave nectar are great substitutes to keep it vegan-friendly.