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Make this healthy Mexican Carrot Salad with grated carrots, chopped pickled jalapeño peppers, a drizzle of olive oil and cilantro. So crunchy and delicious! |

Mexican Carrot Salad

  • Author: jzmcbride
  • Total Time: 20 minutes
  • Yield: 2 cups 1x


If you want to add a little extra crunch to your table today, try this Mexican Carrot Salad. Just mix grated carrots with chopped pickled jalapeño peppers, a drizzle of olive oil and a little cilantro. Mexican Carrot Salad is vegetarian, vegan, Paleo, sugar-free, gluten-free and Whole30 compliant.


  • 2 cups carrots, shredded (see note)
  • 2 tablespoons pickled Jalapeño peppers
  • 2 tablespoons extra virgin olive oil
  • Fresh cilantro (or chives), chopped – for garnish


  1. Toss shredded carrots with olive oil and chopped Jalapeño peppers. Season with salt and pepper if desired. Let the mixture sit at room temperature for 15 minutes to marinate.
  2. Top with chopped cilantro or chives before serving.



To save even more time, buy pre-shredded carrots in the produce section of your grocery store.

I really like these Hot and Sweet Jalapeño Peppers from Trader Joes. If you don’t have a Trader Joes nearby, you should be able to find something comparable at your local grocery store. Or you can order them on Amazon.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: recipe
  • Cuisine: vegetarian

Keywords: carrot, carrot salad, shredded carrots, mexican carrot salad, vegetarian, side dish