Grated Carrot Salad with Lime Vinaigrette

Grated Carrot Salad with Lime Vinaigrette

Do you ever find yourself at a loss for a side dish at dinner time, only to come up with a delicious new side dish? That’s exactly how this grated carrot salad recipe came about. I had decided somewhat at the last minute to make some fried cod for dinner. Cole slaw is always a must-have side dish whenever I have something like fried fish. Unfortunately, I didn’t have any cabbage or cole slaw mix in the fridge. The thought of going to the store just for that really didn’t sound appealing. I decided to try to come up with something that would be a satisfactory substitute for the slaw.

My produce drawer didn’t have much in it, but it did have a whole bag of organic carrots. I also had some limes on hand and a red onion in the pantry. I decided to make a grated carrot salad with a lime vinaigrette.

The combination of the sweet carrots, tanginess from the lime and a hint of smoky flavor from the chipotle chili powder totally checks off one of my favorite flavor combinations. This Grated Carrot Salad is not only super yummy, it’s also a very affordable side dish.

I served mine with fried cod, but this would also be great served alongside some Mexican seasoned grilled chicken. To complete the meal, I served some of my leftover Jalapeno Cheddar Einkorn Cornbread Muffins that I had tucked away in the freezer.  Delish!

Grated Carrot Salad with Lime Vinaigrette
Grated Carrot Salad with Lime Vinaigrette
Servings: 4
  • zest of one lime (optional)
  • 4 tsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp chipotle chile powder
  • 1/4 tsp fine sea salt (or salt to taste)
  • 3 cups peeled , coarsely grated carrots
  • 1/2 small red onion , sliced paper thin
  • Optional garnish:
  • lime zest
  1. If using, zest the lime before cutting. In the bottom of a large bowl, whisk the lime juice, olive oil and seasonings together until combined.
  2. Add the carrots and red onions, mix together, let sit for 1 hour or cover and refrigerate for a few hours before serving. If refrigerating, let come to room temperature before serving.

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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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