Healthy Whole Food Carrot Salad

This salad isn’t the typical kind you’re used to; it is crunchy, sweet, sour, with a hint of spice. If you have been on a hunt to find easy Whole30 recipes, this one is perfect because it can be prepared in less than 30 minutes. This carrot salad is refreshing, juicy, and unique with a light curry flavor.

Is this salad healthy?

This salad might be one of the healthiest Whole30 recipes out there because it contains a variety of raw vegetables, nuts, seeds, and other natural ingredients. Carrot, the main ingredient in this dish, is rich in vitamin A, beta-carotene, fiber, vitamin k, and calcium. It may potentially help manage blood sugar levels and strengthen bones. Cashews and sunflower seeds are rich in heart-healthy fats and provide a generous helping of plant-based protein. They are also a source of many nutrients, including copper, magnesium, and zinc, which may aid in energy production, brain health, and immunity. These ingredients are only the tip of the iceberg; the remaining elements include leafy greens, allium vegetables, citrus, olive oil, and dried fruit, contributing to a balanced diet.

How can you customize this Whole30 recipe?

The best Whole30 recipes are ones that are versatile. In this recipe, there are a few ingredients that can be substituted. You can swap the cashews and sunflower seeds for any other nut and seed you prefer. However, we recommend using toasted as opposed to raw. As for the black currants, you can use cranberries, raisins, or chopped prunes instead. You can also replace the cilantro with parsley and lemon zest and juice with lime. Either way, you will end up with a fantastic salad bowl.

Is this Whole30 salad suitable for meal prep?

Absolutely! This salad is perfect for meal prep because it is quick to prepare and tastes better the longer it stays in the fridge. After preparing the salad, divide it into 4 airtight containers, including the juices. Store it in the refrigerator for up to 3 days. Serve it cold for lunch or dinner.

Whole30® and the Whole30 logo are registered trademarks of Thirty & Co, LLC.

Net Carbs

17.2 g
Fiber

5.2 g
Total Carbs

22.6 g
Protein

4.8 g
Fats

23.4 g

305 cals

Quantity

Serving Size

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Cashews

0.33 cup, whole pieces
Sunflower seeds, dry roasted, salted

0.25 cup
Carrots

4 large - 7 1/4" to 8 1/2" long
Lemon Peel Or Zest Raw

1 tbsp
Orange Peel Or Zest Raw

1 tbsp
Garlic

1 clove
Cilantro

0.5 cup
Scallions or spring onions, tops and bulb, raw

3 medium - 4 1/8" long
Dried Black Currants

0.25 cup
Extra virgin olive oil

0.25 cup
Lemon juice

3 tbsp
Orange juice

2 tbsp
Turmeric, ground

0.5 tsp
Ginger, ground

0.5 tsp
Curry powder

1 tsp
Salt

0.75 tsp

Step 1

To a pan, add the cashews and sunflower seeds. Toast over low heat for 7-10 minutes, tossing occasionally, until golden and fragrant. Set aside to cool.
Step 2

Peel, wash, and grate the carrots. You need 4-5 cups of grated carrot for this recipe. Transfer to a bowl.
Step 3

Finely chop the cilantro and scallions and add them to the bowl. Mince the garlic, zest the lemon and orange, and grate the ginger. Add them to the bowl.
Step 4

Add the black currant, toasted cashews and seeds, lemon juice, olive oil, orange juice, turmeric powder, curry powder, ginger powder, and salt. Toss well to combine. Taste and adjust salt, acidity, and sweetness to your liking.
Step 5

Let the salad marinate for 30 minutes before serving. Give it one last toss and garnish with fresh cilantro leaves and more sunflower seeds. Enjoy immediately or keep in the fridge for later.