This simple yet delicious carrot slaw salad with aromatic coriander (cilantro) and creamy mayo dressing is a versatile side dish that goes with meat, chicken, fish or plant-based protein mains. This shredded carrot salad recipe is Whole30, paleo, gluten-free and low-carb.
Ingredients
- 4 medium carrots peeled and grated
- 1/3 cup green onions or scallions, chopped
- 1/3 cup fresh coriander cilantro, chopped
- 1 clove of garlic finely grated or diced
- 1 teaspoon ground coriander seed powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/3 cup mayonnaise
- 2 tablespoons lime or lemon juice
Instructions
- Add all ingredients to a large salad bowl and mix together. If making this salad ahead of time, you can add the mayonnaise, spices, lime juice and salt just before service, to keep the carrots crunchy and fresh.
Nutrition
Calories: 126kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 363mg | Potassium: 193mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8302IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 0.3mg
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