Carrot Salad

By Connie Jeon | Gluten free

Jul 07
carrot salad

A great carrot salad that is easy to prepare the night before and transport for lunch the following day. This type of salad gets better with time, so make a large batch and munch on it all week long. Toss it in a salad as a dressing, throw it in a wrap (this is great because wraps can get pretty dry), top your chicken breast with it. You really cannot go wrong. The flavor is versatile and can match with anything for a meal or stand on its own for a snack or side!

Carrot Salad
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  • 2 cups carrots, shredded
  • ½ cup celery, diced
  • ¼ cup sunflower seeds
  • 3-4 Tbsp. coconut milk
  • 2 Tbsp. lemon juice


  • Shred carrots (about 4-5 carrots will shred into 2 cups) and dice celery (about 1-2 stalks will make 1/2 cup, depending on your dice)
  • Mix the shredded carrots, diced celery, sunflower seeds, coconut milk, and lemon juice together in a bowl.
  • Chill for several hours before serving.
26 cal
6 g
1 g

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About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.