This Shredded Carrot Salad has simple and clean ingredients that even the strictest dieters can enjoy. The flavors of the garlic and coriander give it amazingly fragrant flavor.
If you love salads, then you should try this Tomato Garlic Salad or Purple Cabbage Salad.
Table Of Contents
Recipe Details
If you’ve ever been to any Russian or Slavic wedding, you’ve more likely seen this Shredded Carrot Salad. I love this traditional favorite because it’s really healthy while still being packed with flavor.
- TASTE: It has so much delicious, fresh flavor. The sweet carrots are perfect with the citrusy, spicy notes of the seasonings, garlic, and tangy vinegar.
- TEXTURE: This Shredded Carrot Salad is crunchy and juicy.
- TIME: It takes 25 minutes to put together.
- EASE: This is a really simple dish and so easy to make. You only need a few ingredients and some spices that you probably already have on hand.
What You’ll Need
Ingredient Notes
- Shredded carrot– Using full-sized carrots is best for this recipe. They are much easier to shred than baby carrots and are nice and moist.
- Oil- This gives the carrots a light cooking. Use any oil you like, such as olive oil or canola oil, but I used vegetable oil.
- Vinegar- Use white vinegar for a tangy taste in this grated carrot salad. You can also use apple cider vinegar.
- Granulated sugar– A little sweetness is the perfect counterpoint to the tangy heat in the other ingredients.
- Seasonings- We’ll be using ground Coriander, Paprika, Cayenne Pepper, Salt, and Black Pepper in this salad. The coriander has a citrusy, floral flavor, while the paprika is sweet. There’s also some heat here.
- Garlic- Use fresh cloves to get the best flavor.
Add-ins and Substitutions
- Substitute the sugar and vinegar- If you’re avoiding refined sugars, you can substitute honey for the granulated sugar. And if you prefer a more citrusy flavor, use fresh lemon juice in place of the white vinegar.
- Add other flavor enhancers- Try this recipe with some fresh herbs, like parsley or chives, golden raisins, cranberries, apples, creamy mayo, Greek yogurt, or dijon mustard. Add extra spices like cumin, too.
- Add nuts- Add chopped and toasted nuts, like walnuts, pecans, or almonds.
- Add beans- For some protein, you can add chickpeas or white beans to this Shredded Carrot Salad.
How to Make Shredded Carrot Salad
- Make the seasoning mix. Combine the salt, pepper, sugar, coriander, paprika, and cayenne in a small bowl.
- Combine the carrots and spices. Shred up the peeled carrot using a mandolin. Then put the shredded carrots into a large bowl and mix it with the spices.
- Add the vinegar. Pour in the white vinegar and mix thoroughly.
- Add the oil and garlic. Heat the vegetable oil in a pan until it’s smoking hot. Pour it over the seasoned shredded carrots and mix it with the grated garlic.
Pro Tip: Use a high smoke-point oil like vegetable or canola oil to avoid actually burning and smoking it when heating.
Recipe Tips
- Use another method of shredding- You can use a mandolin to shred these carrots, or a box grater and food processor will also get the job done nicely.
- Pre-mix the spices- To ensure an even distribution of the different flavors, mix the spices in a separate bowl before adding them to the carrots.
- Use a high smoke point oil- These are oils that smoke at very high temperatures. Using one like vegetable or canola oil ensures they can be heated without burning.
- Use fresh garlic- Using fresh cloves you grate yourself will give this salad the freshest, best flavor. Pre-minced garlic is just not as good.
FAQs
Wash and peel the full-sized carrots. Cut off the tip and greens at the end. Then place the carrot against a box grater, sliding it downward against the large holes to shred it. Turn the carrot every few strokes to shred it evenly. Be careful to keep your fingers away from the grater. You can also use a mandolin or food processor.
To keep carrots from turning brown or dehydrating, place them in an airtight container. This will slow the degradation process. Vinegar or lemon juice also helps preserve them.
Serving Suggestions
This Shredded Carrot Salad is versatile and simple, making it great as a side dish to any meal. Serve it with meats, pastas, soups, or seafood.
- Meats: Serve this with Braised Beef, Pork Crown Roast, Ribeye Steak, or Stuffed Chicken Thighs.
- Seafood: Start with this salad before serving Cedar Plank Salmon, Volcano Roll, Easy Baked Cod with Vegetables (cod en papillote), or Cilantro Lime Salmon.
- Pasta: Enjoy this Shredded Carrot Salad with Shrimp Linguine, Chicken and Shrimp Carbonara, Chicken Lasagna, or Shrimp Scampi Pasta.
- Soups: Pair this salad with a bowl of Chicken Gnocchi Soup, Easy French Onion Soup, She Crab Soup, or Tortellini Soup.
Make This Recipe in Advance
Make ahead: You can prep this salad by shredding the carrots ahead of time and making the spice mix. Then keep the carrots in the fridge until you’re ready to assemble.
Storing: Store any leftovers of this Shredded Carrot Salad in an airtight container for up to 4 days.
Freeze: You can freeze this salad for up to 3 months in a freezer-safe container. Allow it to thaw in the fridge before tossing and serving.
More Tasty Russian Dishes!
Full Recipe Instructions
Shredded Carrot Salad
Equipment
Ingredients
- 2 lb. shredded carrot
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp granulated sugar
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 2 garlic cloves grated or pressed
- 4 tbsp white vinegar
- 1/2 cup vegetable oil
Instructions
- In a small prep bowl, combine salt, pepper, sugar, coriander, paprika, and cayenne.
- Wash and peel the carrots, then shred them using a mandolin. Place the shredded carrots into a large bowl and toss with the spices.
- Add the vinegar and mix to thoroughly coat.
- Heat the vegetable oil in a skillet until it's smoking hot. Pour it over the shredded carrots and toss it with the grated garlic using tongs. The hot oil will bring out flavors from the garlic and spices.
Nutrition
Note: This recipe was originally posted on Nov 15, 2016, we have updated it since.
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Mary Kielb says
Why are your carrots so long, if u use a box shredder they won’t come like that , please help
Dina says
Hi Mary 🙂 I used a mandoline slicer and not a box shredder. You just lay the carrot down on its side. The blog post mentioned the mandoline and didn’t show any images on how I did it. Let me know if you have any other questions. 🙂
Mary Kielb says
Hi, Carrot recipe looks delicious however I am so confused from your picture of the carrots, they are long and skinny pieces, but then u say to use things that would never make the carrots look like yours
Dina says
Hi Mary 🙂 Glad that you found my recipe! I used a mandoline slicer. I laid the carrots down on their side and shred them up that way. I hope that helps clarify. 🙂 I hope you love this recipe!
Meri Kayla Baker says
Is this refrigerated before serving?
Dina says
Hi Meri, yes this salad needs to be served cold.
Kate says
I just made this salad yesterday for Passover dinner and it is SO delicious, there were no leftovers. I used a food processor to shred the carrots. Everything was super quick and simple. This salad had so much flavor and reminds me of the carrot salad my parents get from the Russian store which I love! That one has walnuts in it and I think I’ll add that to this next time. Will be making this again and again!
Dina says
Wow that’s awesome Kate! I love hearing reviews like yours! So glad you found my recipe! 🙂
Daniel says
Ok…I was a bit ambivalent. BUT all I gotta say is try it! Amazing different flavors! Can’t wait to make it for my foodie friends. And so simple. Thank you!
Dina says
I am so glad you gave this recipe a try Daniel! Its definitely a unique carrot salad, but the flavors are just another level. Thank you for leaving your kind feedback 🙂
Olesya says
Best carrot salad out there! Everytime there is a big family gathering, they ask me to make this salad and it’s pretty much gone instantly!
simplyhomecooked says
Thats so awesome Olesya! Thank you for taking the time to leave your awesome recipe review 🙂
Katy | Her Cup of Joy says
I made this salad for Thanksgiving and it was a hit! My family loves this salad 🙂
simplyhomecooked says
I’m glad this salad was a hit for you and your family Katy 🙂
Alyona says
I’ve tried this method a few times during the holidays, it always turned out great. Love how carrots keep their color nice and bright with this recipe. Won’t be buying special spice packets anymore.
simplyhomecooked says
Thank you for taking the time to write such a kind review of this recipe Alyona 🙂
Oksana says
How long can this salad be kept in the fridge? (Trying to see how to prep for the party 😉
Luda says
Your carrot slices so nice please post what kind shredded did you use
Thank you for receipe
simplyhomecooked says
Hi Luda, here is the link where you can buy the mandoline I use. https://www.amazon.com/Swissmar-Borner-Power-Mandoline-V-7000/dp/B003CN6Q1Y
Olga says
Can you please post a pic of the mandolin you use? I am trying to find one that I would love that could do this kind of grate and also to shred cabbage, but not sure what to buy. Thank you!