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shredded carrots in a bowl

How To Make Shredded Carrots With Lemon Dressing

  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 serving 1x
  • Category: Salad, side
  • Cuisine: Australian
  • Diet: Vegan


Get ready to elevate your salad game with this simple shredded carrots recipe! Tossed in zesty lemon and olive oil dressing, these crunchy shredded carrots bring a burst of freshness to your plate in no time! Ideal to prepare ahead for salads, sandwiches, and wraps.


  • 3-4 carrots (pending size)
  • 2 tbsp of extra virgin olive oil
  • Lemon juice of 1/4 lemon
  • Salt to taste
  • Black pepper to taste


  1. Prepare the carrots: Peel the carrots using a vegetable peeler. Cut them into 2 or 3 chunks, depending on their size. This is to make the shredding easier.
  2. Sit the bottom of the grater on top of a cutting board (to make it stable). Place the carrot pieces at an angle on the larger hole side of the grater (this will ensure longer grates of carrot), and grate. Repeat until you've shredded all the carrots.
  3. Make the dressing: Combine all the dressing ingredients in a small bowl, and stir well with a spoon.
  4. Prepare the carrot salad: Transfer the freshly grated carrots to a big bowl, pour the dressing,  and combine well.  Serve with extra black pepper on top.


Tip! Adjust the amount of dressing as desired! This recipe is made for a very subtle zesty taste, so you can easily combine it with other ingredients and salads. 

Shredded carrots last 5-7 days in the fridge if stored properly. Store in an airtight container or reusable airtight plastic bag.

Keywords: shredded carrots, shredded carrot salad, grated carrots, grated carrots salad, how to make shredded carrots