Carrot Salad
Light, fresh, and full of flavor! Try this easy carrot salad with maple syrup and balsamic vinegar for a new twist.
Published: January 22, 2025 · Modified: January 22, 2025 by Jennifer Ryan

The star of the dish, of course, is the humble carrot. I love to thinly slice the carrots lengthwise using a spiralizer or a vegetable peeler to get those long, delicate strips. Not only does it look great, but it also makes for a more enjoyable texture when you’re eating it. The thin slices soak up the dressing really well, and the result is a carrot salad that’s both crunchy and refreshing.
A Simple Yet Flavorful Dressing
The dressing is where all the magic happens. By mixing apple cider vinegar, balsamic vinegar, and a touch of maple syrup, you get a balance of tangy, sweet, and savory flavors that make this carrot salad stand out. It’s so easy to whip up – just combine everything in a jar, shake it up, and you’re ready to go.
Quick and Versatile
Another reason I keep making this carrot salad is how versatile it is. You can easily make it ahead of time, and it keeps well in the fridge for a day or two. If I’m meal prepping for the week, I like to have this salad on hand for a quick snack or a side dish to complement my main meal. Plus, the flavors get even better as they sit, so it’s a great make-ahead recipe.
The Finishing Touch
Once I’ve added the dressing to the carrots, I like to toss everything well, making sure each slice of carrot is coated in that flavorful dressing. Then, I top the salad off with a sprinkle of crushed red pepper for a little heat and fresh parsley for a burst of color. If I’m in the mood, I’ll even add a handful of sesame seeds for extra crunch. It’s simple, yet so delicious.
Carrot Salad
Equipment
- Peeler
- Spiralizer
Ingredients
- 4 carrots
- 2 Teaspoons Olive oil
- 2 Teaspoons Apple cider vinegar
- 1 Teaspoon Balsamic vinegar
- 1 Teaspoon Maple syrup
- ¼ Teaspoon Crushed red peppers
- Salt and pepper to taste
- 2 Tablespoons Parsley roughly minced
- Sesame seed to garnish
Instructions
- In a small jar, combine the apple cider vinegar, olive oil, balsamic vinegar, maple syrup, salt, and pepper.2 Teaspoons Olive oil, 2 Teaspoons Apple cider vinegar, 1 Teaspoon Balsamic vinegar, 1 Teaspoon Maple syrup, ¼ Teaspoon Crushed red peppers, Salt and pepper, 2 Tablespoons Parsley
- Secure the lid and shake well to mix and set to one side.
- Wash and peel the carrots, removing the ends.4 carrots
- Use a spiralizer or a vegetable peeler to slice the carrots into thin, long ribbons. Place the ribbons in a large serving dish or bowl.
- Pour the dressing over the carrots in the bowl. Toss gently to coat the carrots evenly.
- Sprinkle with crushed red peppers, parsley, and sesame seeds if using. Serve immediately at room temperature or refrigerate and serve chilled.Sesame seed
Notes
- For extra crunch, consider adding toasted nuts like almonds or walnuts.
- Use colorful carrots for a vibrant presentation.
- Adjust the sweetness or acidity by tweaking the amount of maple syrup or vinegar to suit your taste.
Nutrition
Once you’ve fallen in love with this Carrot Salad, I encourage you to explore some of my other favorite side dish recipes. If you’re looking for more vibrant, fresh options, be sure to check out my other salads, like the refreshing quinoa salad or a zesty cucumber and watermelon salad.
For something hearty and comforting, I have a collection of side dishes that pair perfectly with any meal, like creamy mashed potatoes, garlic Parmesan roasted asparagus, and more! These dishes are designed to add a delicious balance to any main course and are so simple to prepare. You can also find us on social media where we share new recipes weekly.