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Kalyn's Kitchen

Spicy Shredded Carrot Salad with Mint

Spicy Shredded Carrot Salad with Mint is an amazing salad that’s loaded with flavor and this tasty salad is vegan and gluten-free.

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Spicy Shredded Carrot Salad with Mint, Cilantro, Green Onion, Lime, and Jalapeno found on KalynsKitchen.com

This Spicy Shredded Carrot Salad with Mint shows how my definition of salad has changed a lot in the time I’ve been focused on low-glycemic cooking and sharing the recipes on this blog. Although I still love classics like Perfect Taco Salad or Greek Salad, I’ve greatly expanded my mental list of salad possibilities. A few years ago I tried Carrot and Parsley Salad, and then Carrot, Parsley, and Garbanzo Salad, and that opened my mind to the idea of carrots as a main ingredient in salad.

When I spotted this shredded carrot salad from Joanne Weir in Fine Cooking Magazine, it sounded like another interesting salad combination with carrots. I ramped it up a bit, adding mint, and green onions, using more herbs, and using green Tabasco sauce in the dressing to get the jalapeno flavor throughout the salad. I love this Spicy Shredded Carrot Salad and when my brother Rand was visiting Utah recently, he also pronounced it a keeper.


Spicy Shredded Carrot Salad process shots collage

How to Make Spicy Shredded Carrot Salad with Mint:

(Scroll down for complete recipe with nutritional information.)

  1. I used shredded carrots from a bag, which were a bit thicker than carrots you shred yourself and give a good crunch to the salad. Naturally, you can buy whole carrots and grate them yourself if you prefer.
  2. I used a generous amount of chopped cilantro and chopped mint in the salad, but I think you could use all mint or all cilantro as well.
  3. Green onions are one of my favorite ingredients, and I thought they just belonged in this salad. Slice them finely so you have small pieces.
  4. Whisk together the olive oil, lime juice, and Green Tabasco Sauce (affiliate link) to make a spicy dressing.
  5. Combine the shredded carrots, chopped mint, chopped cilantro and sliced green onion. Then add the dressing and stir so all ingredients are coated with the spicy dressing.
  6. Season to taste with salt and fresh-ground black pepper and serve.

Make it a Meal:

Carrots are relatively high in natural sugar, so I’d pair this with something high in protein like Grilled Halibut with Garlic Cilantro Sauce or Chicken Stuffed with Green Chiles and Cheese.

More Salad Recipes Starring Carrots:

Carrot Salad from Cooking with Amy
Carrot, Parsley, and Garbanzo Salad from Kalyn’s Kitchen
Moroccan Carrot Salad from The Perfect Pantry

Spicy Shredded Carrot Salad with Mint, Cilantro, Green Onion, Lime, and Jalapeno found on KalynsKitchen.com

Spicy Shredded Carrot Salad with Mint

Yield 6 servings
Prep Time 20 minutes
Total Time 20 minutes

This Spicy Shredded Carrot Salad is an amazing salad with lots of interesting flavors!

Ingredients

  • 4 cups shredded carrots
  • 1/2 cup (or more) finely chopped mint
  • 1/2 cup (or more) finely chopped cilantro
  • 1/4 cup thinly sliced green onions
  • 2 T fresh-squeezed lime juice
  • 1/2 tsp. green Tabasco sauce (see notes)
  • 3 T extra-virgin olive oil
  • salt and fresh-ground black pepper to taste

Instructions

  1. If not using pre-shredded carrots, peel carrots and grate to make 4 cups grated carrots.
  2. Wash and dry mint leaves and cilantro, then finely chop.
  3. Thinly slice green onions.
  4. Mix together lime juice and Green Tabasco Sauce (affiliate link), then whisk in olive oil.
  5. In a medium salad bowl, mix shredded carrots, chopped mint, chopped cilantro, and sliced green onion.
  6. Add dressing and stir until salad ingredients are well-coated with dressing.
  7. Season to taste with salt and fresh-ground black pepper and serve.

Notes

This kept well in the fridge overnight. Mine was gone by the second day, but I’m guessing it would keep for a few days. If you don't have Green Tabasco Sauce (affiliate link) use any Jalapeno Sauce or a bit of chopped fresh jalapeno.

This recipe adapted from Shredded Carrots with Jalapeno, Lime, and Cilantro by Joanne Weir in Fine Cooking July 2009.)

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 94Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 159mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spicy Shredded Carrot Salad thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad is phase 2 or 3 for the original South Beach Diet and carrots are relatively high in carbs, but when I calculated the nutritional information the net carbs were much lower than I had imagined.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    30 Comments on “Spicy Shredded Carrot Salad with Mint”

  1. Pingback: Spicy Sweet Carrot Salad - Budget Bytes

  2. This salad was pretty good. I have mint in my garden and never know what to use it in. Got to use some of it in this salad.

  3. Haven't tried it, but I suspect that dried mint would not be that great in this.

  4. could you use dried mint??? i dont have any fresh mint?

  5. Joanne, so glad you're enjoying it, and I love the idea of a little more crunch!

  6. I made this salad last nite and it was so good! I added toasted pumpkin seeds for extra crunch- def make this again and again! thanks!!

  7. Brenda, so glad you liked it, and I do think it would be just as good with all cilantro and no mint. (Of course, anything with cilantro is good for me.)

  8. I tried this salad tonight and my family loved it. I think it will be a new staple for us since I usually have all of these ingredients on hand except for the mint. I grated my own carrots and used jalepenos and no mint.

  9. I will definitely try this out. I recently tried a carrot salad recipe I saw on another blog, smitten kitchen. I tweaked it and added my version of the recipe on my blog. I love cilantro and jalapeno. Can't wait to taste it!