Raw Carrot Noodle Salad with Chili-Almond Dressing


Care for a carrot? How about five? This nutritious orange vegetable is the star of this simple-sounding salad. But don’t be fooled by the name—this dish is packed with bold flavors and textures that will keep you coming back for more. Serve for a fresh lunch option or as a side dish alongside your dinner entrée. Garnish with cilantro and an extra squeeze of lime for added freshness.

Homemade Spiralized Carrot Salad with Chili-Almond Dressing Topped with Fresh Cilantro | Vitacost.com/Blog

Serves 1; 372 calories per serving

5 carrots, spiralized or shredded
2 Tbsp. creamy raw almond butter
1 small zucchini, roughly chopped
2 tsp. chili powder
1 Tbsp. lime juice
1/2 tsp. mustard
3 Tbsp. shallot, roughly chopped
1/4 cup water
1 Tbsp. tamari
Cilantro sprigs, to garnish


  1. Spiralize carrots or shred them with grater or food processor. Set aside.
  2. In food processor, blend remaining ingredients (except for cilantro) together until smooth.
  3. In serving bowl, toss carrots with dressing. Garnish with fresh cilantro sprigs if desired.
Marina Yanay-Triner

Marina Yanay-Triner of Soul in the Raw is a high-raw vegan blogger, recipe creator, and health coach. Marina went vegan over 6 years ago as a result of her mother’s healing story from a cruel and painful bladder disease, and was able to heal her own extreme PMS symptoms, broken digestion, and grow a new connection with her own body. Marina creates recipes for busy people that are easy, quick, simple and satisfying. Her food is unprocessed, oil-free, and packed with flavor! She is the author of an online course called “The Effortlessly Flavorful Vegan Kitchen”. You can download Marina’s 2-week, whole food plant-based meal plan and grocery list at www.soulintheraw.com/whole-food-plant-based-vegan-meal-plan-grocery-list.