Raw Vegan Carrot, Dill & White Bean Salad Recipe

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Raw Vegan Carrot, Dill & White Bean Salad
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  1. For the vinaigrette
  2. Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
  3. The Salad
  4. Place the contents of the skillet in a large mixing bowl, sprinkle with the date sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.7 Kcal (585 kJ)
Calories from fat 46.48 Kcal
% Daily Value*
Total Fat 5.16g 8%
Sodium 36.19mg 2%
Potassium 349.23mg 7%
Total Carbs 22.52g 8%
Sugars 16.23g 65%
Dietary Fiber 4.25g 17%
Protein 4.19g 8%
Vitamin C 14mg 23%
Vitamin A 0.4mg 14%
Iron 1mg 5%
Calcium 45.8mg 5%
Amount Per 100 g
Calories 99.99 Kcal (419 kJ)
Calories from fat 33.27 Kcal
% Daily Value*
Total Fat 3.7g 8%
Sodium 25.9mg 2%
Potassium 249.98mg 7%
Total Carbs 16.12g 8%
Sugars 11.62g 65%
Dietary Fiber 3.04g 17%
Protein 3g 8%
Vitamin C 10mg 23%
Vitamin A 0.3mg 14%
Iron 0.7mg 5%
Calcium 32.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
  • 4

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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