Shaved Carrot Salad with Lemon and Parsley


I’m a little obsessed with carrots. Snacking on them, reading about them, planning garden beds, and dreaming about a carrot tattoo. This obsession may have to do with my Chinese horoscope, but probably not. One thing I really love about carrots: you can grow them all year long in California. As a result, this shaved carrot salad is great in winter, spring, summer, and fall.

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The preparation of this salad is fairly simple, inspired by the very French carottes rapee. I love how the pucker of the lemon juice and the earthy parsley complement the sweet, crunchy carrots. Did I mention, carrots come in different colors? Yeah. So pretty. It kind of reminds me of Mardi Gras with the purple, orange and green.

As if that wasn’t enough for this carrot salad, I added sunflower seeds and currants for a little extra sweet and salty crunch. The addition harkens back to the carrot salad of my childhood. You know the one with raisins and mayonnaise that was served along side every cafeteria meal I’ve ever eaten. Anyway, I think I prefer the big kid version.

I like to shave the carrots with a vegetable peeler. It’s a quick and easy way to get a bunch of carrots done fast. Plus, it’s one of my niece’s favorite ways to help make dinner. Kudo points for kid safety and kitchen involvement. Either a Y-peeler(<-affiliate) or swivel peeler (<-affiliate) will work (I used the latter for this recipe). I use a pepper mill with a ceramic grinder(<-affiliate) on a large grind to get a fresh, punchy finish and coarse sea salt that almost sticks to the carrots. This recipe is quite forgiving so play with the proportions and taste at every step to see how you like it! Maybe it needs more parsley? More lemon? Pepper? You be the judge!

If you try the recipe, leave a comment and rating below!

5 from 1 vote

Shaved Carrot Salad

A light and easy carrot salad with lemon juice, parsley, sunflower seeds and dried currants. Perfect as a vegan, gluten free side dish any time of the year.
Prep Time 20 minutes
Servings 4 servings
Calories 176 kcal


  • 1 bunch rainbow carrots
  • 2 whole lemons, juiced
  • 2 tablespoons olive oil
  • 1 bunch parsley
  • 1/4 cup sunflower seeds
  • 1/4 cup dried currants
  • Salt and pepper to taste


  1. Using a vegetable peeler, shave carrots into thin ribbons and place in a large bowl.
  2. Add lemon juice and olive to the carrots. Toss well to coat evenly.
  3. Remove thick stems from parsley and roughly chop leaves. Add parsley, sunflower seeds and currants to shaved carrots. Toss to combine. Season with salt and pepper to taste.
  4. Chill 30 minutes in the refrigerator or serve immediately.

Recipe Notes

Seasoned Secret

I wash my carrots thoroughly but use the peel in this salad. With purple carrots, that’s the part that stays purple! The variety of your lemons will also slightly change the flavor of the salad. Specifically, I used sweeter Meyer lemons in this variation for a bit of extra sweetness.

Check the Fridge

Sliced almonds or walnut pieces would be a great swap for the sunflower seeds in this salad. Otherwise, use toasted pumpkin seeds to keep it nut free! Throw in thinly sliced radishes for a little bit of a kick. Can’t find dried currants? Raisins, whether traditional or golden, add a nice plump sweetness to this carrot salad.



  • Reply
    February 26, 2017 at 12:49 pm

    Saw the recipe and had about everything on hand. I used dried cherries in place of the currents. Quick and delicious!

    • Reply
      February 26, 2017 at 4:27 pm

      I bet the cherries would be a nice tart complement to the lemon!

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