Recipe For Carrot and Caraway Seed Salad

When my garden gives me lots of carrots, I am always thankful to have my food processor. I can’t imagine trying to slice the carrots thinly enough to eat them raw, especially not 4 of them. That would likely take all day! This carrot salad has robust flavor thanks in part to raw garlic and caraway seeds. The strong flavor profile seems fitting for cool fall days, which just happens to be when carrots are ready to go. This is a very healthy side dish, with the good fat from the avocado oil, the beta carotene from the carrots and the medicinal properties of the garlic. Caraway seeds are loaded with vitamins, minerals and anti-oxidants, yet most people only eat them in rye bread. This recipe is a great way to get more caraway seeds into your diet.


4 large raw carrots

1 large garlic clove, peeled

1 tablespoon of caraway seeds

1 tablespoon of apple cider vinegar

3 tablespoons of avocado oil

1/8 teaspoon of sea salt

1/4 teaspoon of freshly ground black pepper


Put the apple cider vinegar, avocado oil, sea salt and freshly ground black pepper into a medium mixing bowl and whisk well. Place the garlic clove into the work bowl of your favorite (preferably small) food processor fitted with the multi-purpose blade. Pulse until very well minced. You certainly don’t want any large chunks here since you will be serving the garlic raw. Add the garlic along with the caraway seeds┬áto the oil and vinegar mixture and stir to combine.

Put the slicing disc onto your favorite food processor. You will want the thinnest slices possible, so either use your thin slicing disc or adjust your machine to the thinnest setting (if you have a unit that is adjustable.) Thinly slice all 4 carrots. Add the carrots to the mixing bowl and stir well.

You could serve your carrot salad at this point. You could also put it into the refrigerator for a few hours to allow the flavors to meld and the caraway seeds to soften. Either way, it will be very nutritious and delicious. Enjoy!

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