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Carrot and Cilantro Salad Recipe

Few herbs pack the same health-promoting punch that fresh cilantro does. Also called coriander in some parts of the world, fresh cilantro is thought to support blood sugar-regulating mechanisms and gastrointestinal health.

Cilantro is particularly good when combined with carrots and citrus juice - we were introduced to this recipe by an old family friend, who learned it from celebrity chef, Jamie Oliver.

To turn this healthy and delightfully aromatic salad into a meal on its own, simply add a ripe avocado per person, cut into bite-size chunks.

Makes about 6 small servings


6 medium carrots, washed and peeled
Large handful of fresh cilantro
4 teaspoons of sesame seeds
Juice of 2 lemons
Juice of one orange
Extra-virgin olive oil
Sesame oil
Sea salt and pepper


1. Slice carrots into thin strips, as thin as you can get them.

We use a Japanese Mandolin to create beautiful, fine ribbons out of carrots, zucchini, cucumber, and other vegetables.

If you don't have a mandolin, just do your best with a sharp knife, or use a conventional grater.

2. Combine carrot strips, cilantro leaves, and sesame seeds in a large salad bowl.

3. Make salad dressing in a separate bowl by combining orange juice, juice of 1.5 lemons, and about 3-4 times extra-virgin olive oil as the amount of orange and lemon juice combined.

Whisk together, add a few drops of sesame oil and a pinch of sea salt and pepper, whisk again, taste, and adjust seasoning as desired. If you like extra lemony zing to your salads, add some or all of remaining lemon juice.

4. Pour dressing over salad and give it a good toss - you really have to do this with your hands to impart solid flavor to every last carrot strip and cilantro leaf.

Every mouthful is loaded with dazzling flavors, so consider having this delicious carrot and cilantro salad along with some soup or a favorite grain dish to prevent sensory overload.


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I bet it's even better with lime juice instead of lemon