Carrot Salad | Vegan Recipe

Today’s recipe has been a favorite of mine for MANY years. I can’t even tell you how far back it goes as a traditional dish in our family. It is extremely simple to make. You need very few ingredients and a Julienne Slicer or a julienne peeler — both are worth your investment.

Here is my old faithful — I use it at least once a week:

Carrot Salad



  • 3 large carrots, julienned lengthwise
  • ½ green bell pepper, cubed into small pieces
  • ½ red bell pepper, cubed into small pieces
  • Handful of chopped dill or green onions, or cilantro—it is absolutely up to your taste buds
  • Sea salt to taste
  • Black Pepper or all-purpose seasoning to taste
  • 2 tablespoons freshly squeezed lemon juice or vinegar, or vegan mayo
  • ½ cup soaked sunflower seeds (optional)
  • ½ medium-large onion, thinly sliced (optional)
  • (If optional ingredients are not added in, you won’t lose any taste or flavor)


  • Julienne carrots
  • Mix with garlic, and lemon, tossing with your hands. Squeeze lightly to let the juices mix faster.
  • Sauté bell peppers and onions for no more than 3-5 minutes on low-medium heat with water.
  • Add remaining ingredients and sautéd veggies to carrots, and let salad sit for at least 20-30 minutes before serving.

Enjoy! It is that simple!


The dish is elegant and simply and is sure to satisfy even the pickiest of eaters (it does in my family).

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