Shaved Carrot Salad with Lime, Cilantro & Sunflower Seeds (Vegan, GF)
Crisp, bright, and refreshing — shaved carrots tossed with lime, cilantro, and a hint of heat. A beautiful alternative to the grated version with a satisfying crunch.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Healthy
Keyword: Healthy, salad
Servings: 2
Author: Shelly
vegetable peeler
salad bowl
- 5 large carrots - peeled and shaved with a vegetable peeler
- 1 bunch cilantro - chopped
- ¼ cup lime juice
- ¼ cup toasted sunflower seeds
- 2 tablespoons olive oil
- ¼ teaspoon chili flakes
- Salt and pepper
Ice bath: Submerge the carrot ribbons in a bowl of ice-cold water for 5–10 minutes. This crisps them up and gives them a beautiful curl. Drain and spin dry in a salad spinner, or pat thoroughly with a clean kitchen towel. The drier they are, the better the dressing clings.
Add the rest of the ingredients and toss well.
Toast your seeds: If starting from raw, toast sunflower seeds in a dry pan over medium heat for 3–4 minutes, stirring often, until golden. Let cool before using.
Grated version: If you have a grater, use the large holes for a juicier, more tender salad. Both versions are delicious — just different!
Prep ahead: Shave and ice-bath the carrots up to a day ahead; keep them dry in the fridge. Dress just before serving.