Garlic-Infused Carrot Salad
Prep. Time
10 minutes
Cook Time
-
Servings
2-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
None
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The flavors of this carrot salad are bold, punchy, and bright, thanks to fresh garlic and a few other simple ingredients. It's so simple but somehow manages to be both super healthy and completely crave-worthy. I love making a big batch and tossing it into wraps, grain bowls, or as a refreshing salad with a warm meal. It pairs well with brunch too, and so easy to put together (no knife is needed!) that we often make it when we travel too.
Ingredients
1 bag of shredded carrots
2 tbsps vegan mayonaise (for a soy-free recipe, ensure you're using a soy-free mayo)
1 tbsp lemon juice
3-4 garlic cloves, finely minced
1 tsp granulated sugar
1 tsp salt
Instructions
Place the shredded carrots in a mixing bowl (or directly in a serving bowl).
Peel and finely mince the garlic cloves.
Add the vegan mayonnaise, garlic and lemon juice, and mix well until combined to a consistent result.
Serve with your favorite bread & spread, as a brunch salad or as a refreshing side for any meal, at home or on the go!
Notes
If preferred or if that's what your pantry allows, substitute the bag of shredded carrots with 3 freshly peeled carrots, and shred it to medium pieces (not too thin but also not thick so it doesn't look like small carrot sticks) using a manual grater or a food processor with the grating attachment.
This recipe travels well for RV trips and road days. For planning, see how much does an RV trip cost and vegan pantry checklist and guide.
