Raw Carrot Salad from Japan is a more modern version, likely influenced by Western-style salads that became more popular in Japan during the 20th century, especially after World War II.
This simple recipe is made with raw carrots, a tangy dressing, and a handful of ingredients which is more than just a crunchy, delicious way to get in your veggies. It’s also rooted in nutritional theory, particularly Dr. Ray Peat’s ideas around hormonal imbalances, gut health, and the need to combat excess estrogen.
Let’s dive into why this raw carrot salad recipe which has become a TikTok phenomenon. Today, we are going to make it the best way for a truly healthy carrot salad.
Why Raw Carrots You May Ask
According to Dr. Peat’s research, raw food—especially raw carrots—contains a unique fiber that binds to inflammatory bacterial toxins, helping the body eliminate excess estrogen and promote regular bowel movements. Eating this salad on an empty stomach can support optimal liver and thyroid function, which is especially beneficial for women dealing with estrogen dominance.
Ingredients You’ll Need
This easy recipe comes together with just a few simple ingredients with have many variations so use what you have at home.
- 2–3 large carrots, ideally organic carrots
- apple cider vinegar, rice vinegar, or lemon juice/lime juice
- extra-virgin olive oil, sesame oil, or coconut oil for healthy fats
- A pinch of cayenne pepper, red pepper flakes, or a little soy sauce (optional)
- You can add fresh herbs like fresh parsley, green onions, or other soft herbs
- Toppings are always a most in my salad with sesame seeds, or pumpkin seeds/raw pepitas.
Prepare the Raw Carrot Salad
You can slice the carrots using a vegetable peeler, julienne peeler, food processor, or the large holes of a box grater. The goal is to create carrot ribbons, shaved carrots, or a shredded carrot salad texture that allows the dressing to coat evenly.
Ingredients:
- 2 large carrots, julienned
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger (optional)
Directions:
- Peel the outer layer off your large carrots.
- Shave or julienne into thin ribbons or matchsticks.
- Place in a large bowl and add your vinegar, and spices.
- Toss everything to combine. Let it sit at room temperature for 10–15 minutes for the best texture.
- Top with sesame seeds, pumpkin seeds, or fresh herbs.
Tips & Tricks
- Store: Make a big batch and store it in an airtight container in the fridge. It keeps well for up to 3 days, making it a great light side dish.
- Pro tip: Warm your vinegar and oil combo in a small pot over medium-low heat for a softer, infused dressing that adds even more depth.
Nutritional & Health Benefits
This healthy carrot salad is:
- A good source of fiber
- High in beta carotene
- Packed with healthy fats
- A great tool for hormonal balance
- Easy to digest for the digestive tract
- Naturally low in plant toxins
Whether you’re aiming to reduce inflammatory bacterial toxins, support female patients with hormonal concerns, or just want a great salad full of fresh salads flavor, this recipe delivers.
More Asian Recipes
So the next time you’re looking for simple salads that pack a punch, try this shaved carrot salad. Enjoy a crunchy, colorful way to support your health one chop stick at a time. Hope you enjoyed our journey today with a Japanese favorite. Until next time my beautiful friends as my quest for the perfect bite continues. As they say in Japan, " お食事をお楽しみください O shokuji o o tanoshimi kudasai" - Enjoy your meal.
Raw Carrot Salad from Japan
Ingredients
- 2 large carrots julienned
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger optional
Instructions
- Peel the outer layer off your large carrots.
- Shave or julienne into thin ribbons or matchsticks.
- Place in a large bowl and add your vinegar, and spices.
- Toss everything to combine. Let it sit at room temperature for 10–15 minutes for the best texture.
- Top with sesame seeds, pumpkin seeds, or fresh herbs.
Notes
- Make a big batch and store it in an airtight container in the fridge.
- It keeps well for up to 3 days, making it a great light side dish.
- Warm your vinegar and oil combo in a small pot over medium-low heat for a softer, infused dressing that adds even more depth.
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