Penicillin Carrot Salad! If you’re chasing clean eating with a flavor-forward twist, this Penicillin Carrot Salad hits all the right notes and is sure to become a staple in your healthy recipes rotation.

This Penicillin Carrot Salad is a vibrant, antioxidant-packed standout that delivers a bright, wholesome punch to your day. Bursting with freshly ribboned carrots, it shines with every crunchy bite, while a zingy garlic vinaigrette ties the flavors together in a lively, savory-sweet balance. The salad is crafted to feel both comforting and energizing, leveraging naturally antiviral and antimicrobial ingredients to support immune wellness. Each forkful offers a rainbow of texture—from tender ribbons to crisp carrot edges—paired with a dressing that livens the palate and makes this dish irresistible for lunch, a light dinner, or a side at your next gathering.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Yasmeen absolutely devoured this salad and even drank the garlicky dressing straight from the bowl in awe of its bright, punchy flavors. She loved it so much that she kept begging for seconds, and we kept whipping it up—week after week—until it became our most-requested recipe.

The combination of crisp, fresh carrots and a zingy garlic vinaigrette is seriously addictive, making this dish feel both indulgent and nourishing at the same time. If you’re looking for a must-try, family-favorite salad that delivers on flavor and easy weeknight practicality, give this Penicillin Carrot Salad a go.

Tips for Success:

• Flavor Profile: This delicious Penicillin Carrot Salad is packed with antioxidants, antimicrobial, and antiviral properties. It helps boost the immune system. Freshly ribboned carrots mixed with a delightfully zingy garlic vinaigrette-flavored dressing is the ultimate nature’s way to fight infections and viruses.
• Fresh Carrots: This recipe is all about very thinly sliced fresh carrots. If you are not a fan of the flavor of fresh raw carrots, then perhaps consider skipping this recipe. Thinly slicing the carrots does make for a fantastic mouth feel. If you were never a fan of crunching on raw carrots, here is a great way to eat them as the experience is different. It is more like a noodle experience. While the carrots still have a little bit of crunch, they are so much more palatable.
• Amount of Carrots: The amount of carrots is really dependent upon the size of the carrots. The measurement of 1 lb. 6 oz. if after the carrots have been cleaned, peeled, and thinly stripped. We did not strip the entire carrot with vegetable peeler. We peeled the carrots down to the xylem. Carrots have an inner core called the xylem or the heart of the carrot. It is usually lighter in color. See below on how we peeled the carrots into strips.
• Peeling the Carrots into Strips: We found the best way to peel the carrots into long thin strips was to clean and peel the carrots, then lay the carrot down onto a cutting board, hold the end of the carrot tightly, then run the vegetable peeler firmly along the surface with slight pressure. This makes for just a slightly thicker strip of carrot. Make several passes with the vegetable peeler, then rotate the carrot and make several passes with the vegetable peeler on the next side. Continue until you have made several passes on each side. Then flip the carrot over to hold the other end of the carrot. In other words, switch up the end of the carrot you are holding in your hand to get a solid grip on the end of the carrot and repeat. Be careful, vegetable peelers are very sharp. Slicing carrots this way leaves the xylem (heart of the carrot) which we later cut up and ate as snacks for a different day. We also diced up the xylem and used them in soups.
• Key to the Perfect Carrot Thickness: Peeling the carrots into very thin strips makes for a perfect salad. However, as we mentioned in the section above, laying the carrots onto a cutting board, applying slight pressure makes for the perfect carrot strip thickness. If you hold the carrot in your hand while peeling into strips, you will end up with very thin flimsy, ultra-thin strips of carrots which is not the look we are going for. You want thin strips that are flimsy, but they still have some substance and character to them.
• How to Peel the Carrots Faster: If you are not overly concerned about long thin strips. You still want thin strips, but you can cut them quicker by using half strips instead of the full length of the carrot. Simply grab the carrot firmly by the end and run the peel over half the carrot repeatedly, rotating the carrot every 4 strokes or so. Then flip the carrot over to the other end and grip the carrot by the end that you just peeled and repeat the process. In other words, the carrot strips will be shorter but still thin. We like to create a mix of long thin strips and shorter thin strips.
• Carrots Sitting in the Garlic Vinaigrette Dressing: Once the carrot salad is dressed, the carrot strips will start to become slightly flimsier, if you are going for the ultimate carrot salad appearance, see the Make Ahead section below.
• Serving after Refrigerating: When serving after refrigeration, remove from the refrigerator at least 10 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again. Tahini tends to thicken during refrigeration.
• Make Ahead: This salad can be made ahead and travels well. Mix really well right before serving to ensure all the carrots are coated with the dressing. If you wish to have maximum presentation, keep some carrot strips aside (in a separate contain – not mixed in the salad dressing) and add those carrot strips right before serving to allow the newly added carrot strips to hold the carrot strips up as some will be slightly flimsy. The mix of flimsy and less flimsy makes for a great presentation.
• Why is it called Pennicillin Carrot Salad?  It is called Penicillin Carrot Salad mainly due to the health benefits of eating raw garlic which has strong antimicrobial and antiviral properties which help boost the immune system.  See the full benefits of eating raw garlic, raw carrots, raw green onions, and red wine vinegar below.
• Raw Garlic Benefits: Eating raw garlic has wonderful health benefits. Garlic contain allicin which aids in lowering blood pressure and cholesterol levels. Allicin has antimicrobial and antiviral properties which helps boost immune system. Garlic is antioxidants which helps protects cells. Raw garlic improves liver functions, reduces inflammation and helps improve bone health.
• Raw Carrot Benefits: Raw carrots are an excellent source of Vitamins A, C, and K, while also loaded with potassium, fiber, and antioxidants. Carrots are a great source of prebiotics and promote excellent gut health.
• Raw Green Onions Benefits: Raw green onions are rich in Vitamins A, C, and K, full of antioxidants, fiber, folate, potassium and calcium. Raw green onions have many antibacterial and antiviral properties.
• Red Wine Vinegar Benefits: Red wine vinegar promotes gut health and boosts immunities.
• Tahini Benefits: Tahini is rich in anti-inflammatory and antioxidants. It is an excellent source of calcium, magnesium, iron, and zinc. It is a great source of B vitamins which support brain function and cognitive health.
• Tahini Substitutions: You can substitute the tahini with other nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered air-tight container.

This salad does not freeze well.

Pantry Products:

• Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Vegetable peeler

If you try this bold salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Penicillin Carrot Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Total Time: 25 Minutes
• Yield: 8 Cups 1x
• Category: Salad
• Diet: Vegan

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Description

This Penicillin Carrot Salad is a vibrant, antioxidant-packed standout that delivers a bright, wholesome punch to your day.

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Ingredients

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Base Ingredients:

• 8 cups peeled, thinly stripped carrots * (1 lb. 6 oz. peeled and ribboned)
• ½ cup finely chopped fresh parsley (1 bunch) *
• 6 to 12 green onions, thinly sliced (1 to 1 ½ cups) *

Dressing Ingredients:

• ½ cup Garlic Vinegar Dressing Base *
• 1 Tablespoon red wine vinegar (+/-) *
• ¼ cup tahini *
• 2 Tablespoons lemon juice

Other Ingredients:

• Sea salt and Pepper to taste

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Instructions

1. Prepare the Garlic Vinegar Dressing Base the day before or earlier in the day, refrigerate until ready to use.
2. Clean, peel, and thinly slice the carrots into long, very thin strips using a vegetable peeler and place into a bowl. Add the finely chopped fresh parsley and sliced green onions into the bowl along with the thinly sliced carrots. Mix thoroughly, set aside.
3. Place all the Dressing Ingredients into a small bowl, mix well until smooth and emulsified.
4. Pour the dressing over the carrot mixture, toss well to thoroughly coat all the ingredients. Add sea salt and pepper to taste. Cover and allow the carrot salad to sit in the refrigerator for 20 minutes or overnight. Serve and enjoy!

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  4 to 8 (makes 8 cups)

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