Raw Carrot Salad with Walnuts

An exceptionally healthy recipe for a light vegetable salad! It's low-calorie, nutritious, and packed with vitamins. Isn't that reason enough to get started on it right away - which takes only minutes!

sharlisAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 2 g
Fats 14 % 2 g
Carbohydrates 71 % 10 g
67 kcal
GI: 70 / 0 / 30

Cooking method

Cooking time: 30 min
  1. Step 1:

    Step 1

    I'm sharing a recipe in which I want to show you how to make a salad of raw carrots with nuts. To start, let's gather the ingredients on the list.

  2. Step 2:

    Step 2

    Peel the fresh carrots and grate them on a fine or coarse grater (whichever you prefer), then mix with a spoonful of olive oil. If you don't have olive oil on hand and you really want to make the salad, replace it with vegetable oil.

  3. Step 3:

    Step 3

    You can also chop the carrots with a blender. To do that, cut them into large pieces first, put them in the blender, and pulse on low speed to the carrot consistency you want. You get carrot shreds. Then take them out and mix them with olive (or vegetable) oil, as described in the step above.

  4. Step 4:

    Step 4

    Shell the walnuts, take out the kernels, and chop them with a knife. You can also use almonds, hazelnuts, or peanuts. Toast the chopped nuts in a dry skillet over medium heat, stirring, to dry them out a little.

  5. Step 5:

    Step 5

    Transfer the carrots to a salad bowl.

  6. Step 6:

    Step 6

    Add the chopped nuts to the carrots, pour in the honey - warmed in a water bath and still hot - and stir everything thoroughly. Let the finished salad rest a bit, stir it again, and serve.

  • A very tasty, ridiculously simple recipe for a sweet salad, ideal for dieters. This is everyday fare - a good way to start the workday. On top of that, raw carrot salad is very good for the eyes. Just remember that the body only absorbs carrots when they're eaten with something fatty. The "fatty" role here is played by vegetable oil, mayonnaise, or sour cream. This salad originally had no oil, but since there's very little benefit from carrots without it, it's better to add a teaspoon of olive oil or any vegetable oil to the dish. I think it goes without saying that this dish is suitable for children.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Honey - 400  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black walnut (English) - 628  kcal/100g
  • Black walnut (Persian) - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Olive oil - 913  kcal/100g

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