Is a raw carrot salad good for you?

Yes, raw carrot salad is incredibly good for you. It's high in fiber, rich in beta-carotene, and supports gut health, skin clarity, and hormone balance. Eating it regularly can help your body detox naturally, especially excess estrogen.

Can you put raw carrots in salad?

Absolutely! Raw carrots are not only safe to eat but also add crunch, color, and nutrition to any salad. Shredding them helps their natural sweetness shine, making them a perfect base or topping.

Is it good to eat raw carrot?

Yes, eating raw carrots is one of the healthiest ways to enjoy them. They retain all their nutrients when uncooked and are particularly high in vitamin A, antioxidants, and fiber—making them great for vision, skin, and digestion.

Why are raw carrots good for hormones?

Raw carrots contain unique fibers that bind to excess estrogen and help your body eliminate it. This can be especially helpful for people experiencing hormone imbalance, PMS, or estrogen dominance symptoms. It’s a natural, food-based way to support hormonal health.

Raw Carrot Salad – Amazing 8-Minute Hormone-Friendly Recipe

Description

This raw carrot salad is a crunchy, vibrant, and nourishing dish packed with hormone-supporting fiber, zesty flavor, and fresh herbs. Ready in under 10 minutes, it’s the perfect clean side to keep your body energized and your meals colorful.

Ingredients

3 large carrots peeled and ends trimmed

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 teaspoon apple cider vinegar

1 teaspoon agave or sub maple syrup

1/2 teaspoon ground coriander

1/8 teaspoon cayenne pepper optional

1/4 teaspoon kosher salt

2 tablespoons chopped parsley

2 teaspoons sesame seeds

Optional: 1 tablespoon chopped cilantro or mint

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Instructions

Prep the Carrots: Cut the carrots into 3–4” pieces, then use a mandoline to slice the carrots lengthwise as thinly as possible. Set aside.

Make the Dressing: Add the oil, lime juice, apple cider vinegar, agave, coriander, cayenne, and salt to a large bowl. Whisk well until evenly combined.

Mix: Add the sliced carrots, parsley, and sesame seeds to the bowl. Mix well until all of the carrots are evenly coated in the dressing.

Serve & Store: Enjoy immediately, or wait 10–15 minutes for the carrots to soften slightly. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Carrots: I prefer to slice my carrots into “noodles” with a mandoline because I enjoy the texture, but it does make them harder to put on sandwiches or toast. If you’d like, you can also grate the carrot for a finer texture that’s more spoonable!

Prep Time: 8 minutes
Cook Time: 0 minutes
Category: Salad, Side
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 75 kcal
Sugar: 4g
Sodium: 179mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg