Germany Karottensalat (Carrot Salad)
Karottensalat, or carrot salad, is a simple and refreshing German dish that highlights the natural sweetness and crunch of fresh carrots. Typically made with finely grated carrots, the salad is often dressed with a light vinaigrette of lemon juice, vinegar, and olive oil, sometimes sweetened with a touch of sugar or honey. Fresh herbs like parsley or chives are commonly added for a burst of flavor, and optional ingredients such as raisins or crushed nuts can provide additional texture and richness. Karottensalat is a versatile side dish, frequently served with schnitzel, sausages, or roasted meats, and it’s also enjoyed as a healthy snack or light appetizer. This dish reflects Germany’s appreciation for fresh, wholesome ingredients and straightforward, flavorful preparations that complement a wide range of meals.
Recipe Servings: 4
+ 1 hour resting
Ingredients
- 2 Tbsp (30 ml) sunflower oil
- 2 Tbsp (30 ml) cider vinegar
- 1 Tbsp (15 ml) lemon juice
- 1 tsp (4 g) sugar
- Salt, to taste
- Ground black pepper, to taste
- 5 large carrots, julienned or shredded
- 1 tart apple, peeled, cored, and julienned or shredded
- 2 Tbsp (7 g) chopped fresh herbs such as chives, dill, or parsley (optional)
- 2 Tbsp (30 g) seeds and/or nuts such as sunflower or pumpkin seeds and walnuts or hazelnuts (optional)
Directions
- Whisk together sunflower oil, cider vinegar, lemon juice, sugar, salt, and black pepper in a small bowl to create the dressing.
- Place carrots and apple in a large bowl, tossing to combine.
- Drizzle dressing over the carrots and apple, tossing to coat.
- Let salad rest for at least 60 minutes in the refrigerator.
- Sprinkle salad with fresh herbs and seeds/nuts, if using.
- Serving karottensalat cold.
Notes
- Any plant-based cooking oil may be used in place of sunflower oil.
- White wine vinegar may be substituted for cider vinegar.
- Honey can replace the sugar as a sweetener.
- Some recipes top this salad with raisins for extra sweetness.
Copyright © 1993—2025 World Trade Press. All rights reserved.