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Spicy Carrot Salad

Ground flax seed acts as a thickener for the dressing while providing healthy Omega-3 fatty acids.
Prep Time15 mins
Total Time15 mins
Servings: 4 servings
Calories: 153kcal
Author: Susan Voisin


  • 2 teaspoons ground flax seeds
  • 2 tablespoons hot water
  • 1/4 cup orange juice
  • 2 tablespoons fruit vinegar I used pear vinegar, but apple cider or white wine vinegar will do
  • 1/2 teaspoon spicy Spanish paprika or 1/4 teas. paprika plus 1/4 tsp. cayenne
  • 1/4 teaspoon cumin
  • 4 cups grated carrots about 4 large carrots
  • 4 clementines small seedless oranges, peeled and sectioned
  • 2 tablespoons walnuts optional


  • Put the ground flax seeds in a small bowl and add the hot water. Stir and allow to sit until thickened, about 5-10 minutes. The add orange juice, vinegar, paprika, and cumin.
  • Grate the carrots. Put them in a bowl and immediately add the dressing and mix well. Fold in the clementine sections and sprinkle with walnuts. Serve cold or at room temperature.


Per serving (without walnuts): 130 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 43mg Sodium; 7g Fiber.


Serving: 1servings | Calories: 153kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Cholesterol: 0mg | Sodium: 43mg | Fiber: 7g