Right now TikTok is trending about one dish—the #RawCarrotSalad. Have you been seeing all the posts and wanting to try a recipe out yourself?

Chef and Health Coach Katzie Guy-Hamilton has long been a fan—so much so that her stunning and delicious Eat the Rainbow raw carrot salad recipe even appears on the cover of her cookbook! Clean Enough is all about balancing whole-food, vegetarian savories with decadent desserts for a delicious lifestyle.

Ready to head to the kitchen? Let us know what you think!

EAT THE RAINBOW RAW CARROT SALAD

Oh, the dance of flavors in this salad. I am a big fan of the earthy grated sweet potato mingling with the sweet and juicy grated or peeled carrots. A whisper of tahini adds a bit of creaminess to the otherwise vinegary concoction, rounded out with chamomile-scented pickled raisins and bright fresh herbs. Despite its being a raw salad, this is something that feels almost soft and unctuous, deeply satisfying while cleansing and vitamin-packed.

Makes 8 servings

PICKLED TEA RAISINS (SEE NOTE)

• ¾ cup (180 ml) white balsamic vinegar
• 2 tablespoons dried chamomile tea flowers
• 1 cup (180 g) organic golden raisins
• 1 cup (180 g) organic dark raisins

SALAD

• About 11 ounces (300 g) raw sweet potato, peeled and grated on a box grater (2 cups)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons tahini paste
• 2 tablespoons white wine vinegar
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin
• ½ teaspoon Himalayan pink salt
• About 11 ounces (300 g) carrots,
• grated or peeled into long ribbons (2 cups)
• 2 tablespoons thinly sliced scallion (green part only)
• 1 cup (60 g) fresh parsley leaves, roughly chopped
• ½ cup (20 g) fresh cilantro leaves, roughly chopped
• Super Seed Blend, optional (see below)

1. To make the Pickled Tea Raisins: Place the vinegar, chamomile, and ¾ cup (180 ml) water in a small saucepan and bring to a simmer. Turn off the heat and allow to steep for 5 minutes.
2. Combine the raisins in a heatproof bowl. Strain the liquid and pour over the raisins. Place in a container in the fridge to cool and hydrate. Store in the cooking vinegar for up to 2 weeks, squeezing the raisins of excess liquid before use.
3. To make the salad: Place the grated sweet potato in ice water to release excess starch. Squeeze and pat dry on a clean kitchen towel.
4. Whisk together the olive oil, tahini, vinegar, coriander seeds, cumin, and salt in the bottom of a salad bowl.
5. Add the carrots, scallion, sweet potato, and 1 cup (160 g) of the Pickled Tea Raisins. Toss to combine well. Add the parsley and cilantro leaves and toss again.
6. Serve immediately or store in the fridge to hold. Before serving, top with Super Seed Blend, if using.

NOTE

You will have leftover Pickled Tea Raisins (this recipe makes 3 cups/300 g), which I love on a good bread with a schmear of ricotta, some honey, and walnuts. This is an excellent side dish paired with the Gentle Lentils for a very grounding meal that could be useful during transitional times.

SUPER SEED BLEND

A Clean Enough staple, with anti-inflammatory turmeric activated with black pepper and balanced with Himalayan pink salt. With the healthy fat and protein from hemp, flax, sesame, and pumpkin seeds, this is something to definitely keep on hand for whenever.

Makes 1 cup (150 g)

• ¼ cup (16 g) raw pumpkin seeds
• 3 tablespoons ground turmeric
• 3 tablespoons raw hemp seeds
• 2 tablespoons flaxseeds
• 2 tablespoons freshly ground black pepper
• 2 tablespoons sesame seeds
• 1 tablespoon Himalayan pink salt

1. Combine all the ingredients in a food processor and pulse until pumpkin seeds have become roughly ground.
2. Store in an airtight container in the fridge or at room temperature for up 2 weeks.

NOTE

I like to store my super seeds in a shaker with large holes, for easy seasoning.