עברית
There’s something about this Retinol Carrot Salad that just makes me feel… young again. A fresh raw carrot salad rich in beta carotene, healthy fats and skin supporting nutrients.
Maybe it’s the refreshing crunch, maybe it’s the cleansing sensation after every bite. Or maybe it’s simply knowing that the body is getting a powerful shot of vitamins, minerals, and antioxidants with no effort at all.
I call it Retinol Salad because it truly works on the skin — from the inside out.
Health Benefits
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Natural Retinol for the Skin – thanks to the beta-carotene in carrots, the body converts it to vitamin A, essential for smooth and radiant skin.
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Gentle Liver Detox – with the help of garlic, lemon, and vinegar.
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Blood Sugar Balance – dietary fibers from carrots, nuts, and vinegar help stabilize glucose levels.
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Hormonal Support – sesame oil contains lignans that support hormonal balance.
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Anti-Inflammatory – chili, garlic, and black sesame create a natural anti-inflammatory synergy.
This salad is truly insane — tasty, light, and an antioxidant powerhouse.
The superstar is beta-carotene from carrots, converted by the body into active vitamin A — supporting skin, vision, immunity, and cell renewal.
The amazing part? It’s not just “vitamin A” — it’s the synergy:
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Fiber + Potassium balancing sugar and blood pressure.
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Vitamin C from lemon and chili strengthening collagen and immunity.
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Healthy Fats from oils and nuts that help absorb carotenoids.
Who Is It For?
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Perfect for: anyone looking for a light cleanse for skin and digestion, women in menopause, vegetarians and vegans.
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Less suitable for: people sensitive to garlic or chili (can easily be omitted).
🎥 Retinol Carrot Salad – Fresh, Asian-Style, and Glow-Boosting
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Bowl For Salad Mixing
- 1 Bowl For Sauce Mixing
- 1 Lemon Squeezer
- 1 Garlic Crasher
- 1 Peeler
Ingredients
- 5 carrots washed, peeled into thin ribbons with a peeler
- 1 tbsp maple syrup pure
- 1 tbsp rice vinegar
- 3 tbsp vinegar or quality apple cider vinegar
- 3 tbsp soy sauce
- 3 cloves garlic finely crushed
- 1 chili pepper thinly sliced
- 1 tbsp black sesame seeds
- 1 tbsp almonds chopped
- 1 tbsp cashews chopped
- 1 lemon squeezed
- 1 tbsp sesame oil
- 2 tbsp olive oil
Instructions
- Peel carrots into thin ribbons with a sharp vegetable peeler and place in a large bowl.
- Chop nuts and slice chili; add to the carrot bowl.
- In a small bowl, whisk together: black sesame, maple syrup, both vinegars, soy sauce, lemon juice, sesame oil, olive oil, and crushed garlic.
- Pour dressing over carrot ribbons and toss well until fully coated.
- Cover and refrigerate for 1 hour to let flavors develop (highly recommended!).
- Serve chilled — ideally with chopsticks for the full Asian vibe 😉
Video
Notes
💬 Personal Note
If you manage to wait that one hour before eating, you’ll thank me.The marinade works wonders, and the salad becomes absolutely addictive.
The first time I made it, I finished the entire bowl myself 😅
Pro tip: always double the batch!
Nutrition