As a certified nutrition and hormone health coach, I’m sharing a raw carrot salad that quietly supports estrogen detox and hormone balance, and you’ll want to read on to see why it’s one of my favorite Hormone Health Recipes with simple tips and approachable variations.
I love how a simple bowl of shredded carrots can feel like a tiny act of rebellion. As a nutrition and hormone health coach, I get excited about things that actually move the needle, and this raw carrot salad does just that.
Bright notes of fresh lemon juice and a backbeat of grated fresh ginger make it oddly addictive, and it sits right alongside other Raw Food Diet Meals I write about. If you’re curious about gentle detoxing, better hormone balance and why I call it one of my favorite Hormone Health Recipes, read on, it might change how you snack.
Ingredients
- Carrots bring fiber, beta carotene for hormones and skin, slightly sweet.
- Lemon adds bright sourness, vitamin C to support detox pathways.
- Olive oil gives healthy fats for hormone production and better absorption.
- Ground flaxseed gives plant omega 3s and fiber, helps estrogen balance.
- Toasted seeds add crunch, minerals like magnesium and some protein.
- Fresh ginger adds warmth reduces inflammation, aids digestion a bit.
- Parsley or cilantro brings fresh herb flavor and vitamin K folate.
- Red onion gives sharp bite, prebiotic carbs and cancer fighting compounds.
- Broccoli sprouts pack sulforaphane, potent for detox and hormone support.
Ingredient Quantities
- 4 large carrots about 1 lb / 450 g
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove optional
- 1/4 cup chopped fresh parsley or cilantro
- 1 tablespoon ground flaxseed
- 1 tablespoon toasted sesame seeds or sunflower seeds
- 2 tablespoons thinly sliced red onion or green onion
- 1/4 teaspoon sea salt plus black pepper to taste
- 1 teaspoon maple syrup or honey optional
- 2 tablespoons broccoli sprouts optional
How to Make this
1. Wash and peel 4 large carrots, trim ends, then grate them on the coarse side of a box grater or pulse in a food processor to get fine ribbons or matchsticks, whichever you prefer.
2. In a small bowl whisk together 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon grated fresh ginger, 1/4 teaspoon sea salt, black pepper to taste and 1 teaspoon maple syrup or honey if you want a touch of sweet.
3. Mince 1 small garlic clove if using and stir it into the dressing, or leave it out if you dont want raw garlic breath.
4. Put the grated carrots in a large bowl, pour the dressing over them and toss really well so every bit gets coated.
5. Sprinkle in 1 tablespoon ground flaxseed and 1 tablespoon toasted sesame seeds or sunflower seeds, then add 1/4 cup chopped fresh parsley or cilantro and 2 tablespoons thinly sliced red or green onion, toss again.
6. Taste and adjust salt, pepper or lemon, sometimes you need a tiny bit more acid or salt to wake it up.
7. Let the salad sit at least 10 minutes at room temp or up to 30 minutes in the fridge so the carrots soften a bit and the flaxseed absorbs the dressing, this step helps with the estrogen detox benefits too.
8. Right before serving fold in 2 tablespoons broccoli sprouts if using and add a final sprinkle of seeds or herbs for texture and brightness.
9. Serve chilled or at room temperature, store leftovers in an airtight container for up to 3 days, note the flax will thicken the dressing so just stir in a splash of lemon or oil before eating again.
Equipment Needed
1. Vegetable peeler (for washing and peeling the carrots)
2. Box grater (coarse side) or food processor with grating disc, whichever you prefer
3. Small mixing bowl and whisk or fork (for the dressing; a fork works if you dont have a whisk)
4. Measuring spoons and a 1/4 cup measure (for oil, vinegar, flax, seeds, etc)
5. Cutting board and chef’s knife (trim ends, mince garlic, chop herbs and slice onion)
6. Large mixing bowl and wooden spoon or tongs (to toss the salad so every bit gets coated)
7. Airtight container or serving bowl (to let it sit, chill and store leftovers)
FAQ
Raw Carrot Salad For Hormone Balance Recipe Substitutions and Variations
- Carrots – grate raw beet for a sweeter, earthy swap, daikon radish for a peppery kick, or jicama for extra crisp mild crunch
- Fresh lemon juice – use lime juice, a splash of orange juice for sweetness, or extra apple cider vinegar if you want more tang
- Ground flaxseed – swap with ground chia seeds or hemp hearts for similar omega-3 and binding, or finely chopped walnuts for texture
- Toasted sesame or sunflower seeds – replace with toasted pumpkin seeds, chopped almonds, or a drizzle of tahini for that nutty flavor
Pro Tips
1. Toast the sesame or sunflower seeds in a dry pan until they pop and smell nutty, then cool them before adding. It makes a huge difference in aroma and crunch.
2. Pulse the carrots in short bursts in a food processor for even matchsticks or ribbons, but stop early so they dont turn mushy. If you want extra bite, grate coarsely by hand.
3. Let the dressed salad sit at least 10 minutes so the flavors meld and the flax can swell. If you need to make it ahead, store the dressing separately for up to a day and toss just before serving to keep texture bright.
4. Microplane the ginger and garlic into the dressing instead of chopping them. You get more juice and even distribution without big bites of raw garlic.
5. Use freshly ground flaxseed for best nutrition, and reserve a small handful of toasted seeds or herbs to sprinkle on at the end for contrast in texture and color.
Raw Carrot Salad For Hormone Balance Recipe
As a certified nutrition and hormone health coach, I’m sharing a raw carrot salad that quietly supports estrogen detox and hormone balance, and you’ll want to read on to see why it’s one of my favorite Hormone Health Recipes with simple tips and approachable variations.
4
servings
148
kcal
Equipment: 1. Vegetable peeler (for washing and peeling the carrots)
2. Box grater (coarse side) or food processor with grating disc, whichever you prefer
3. Small mixing bowl and whisk or fork (for the dressing; a fork works if you dont have a whisk)
4. Measuring spoons and a 1/4 cup measure (for oil, vinegar, flax, seeds, etc)
5. Cutting board and chef’s knife (trim ends, mince garlic, chop herbs and slice onion)
6. Large mixing bowl and wooden spoon or tongs (to toss the salad so every bit gets coated)
7. Airtight container or serving bowl (to let it sit, chill and store leftovers)
Ingredients
4 large carrots about 1 lb / 450 g
2 tablespoons fresh lemon juice about 1 lemon
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon grated fresh ginger
1 small garlic clove optional
1/4 cup chopped fresh parsley or cilantro
1 tablespoon ground flaxseed
1 tablespoon toasted sesame seeds or sunflower seeds
2 tablespoons thinly sliced red onion or green onion
1/4 teaspoon sea salt plus black pepper to taste
1 teaspoon maple syrup or honey optional
2 tablespoons broccoli sprouts optional
Directions
- Wash and peel 4 large carrots, trim ends, then grate them on the coarse side of a box grater or pulse in a food processor to get fine ribbons or matchsticks, whichever you prefer.
- In a small bowl whisk together 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon grated fresh ginger, 1/4 teaspoon sea salt, black pepper to taste and 1 teaspoon maple syrup or honey if you want a touch of sweet.
- Mince 1 small garlic clove if using and stir it into the dressing, or leave it out if you dont want raw garlic breath.
- Put the grated carrots in a large bowl, pour the dressing over them and toss really well so every bit gets coated.
- Sprinkle in 1 tablespoon ground flaxseed and 1 tablespoon toasted sesame seeds or sunflower seeds, then add 1/4 cup chopped fresh parsley or cilantro and 2 tablespoons thinly sliced red or green onion, toss again.
- Taste and adjust salt, pepper or lemon, sometimes you need a tiny bit more acid or salt to wake it up.
- Let the salad sit at least 10 minutes at room temp or up to 30 minutes in the fridge so the carrots soften a bit and the flaxseed absorbs the dressing, this step helps with the estrogen detox benefits too.
- Right before serving fold in 2 tablespoons broccoli sprouts if using and add a final sprinkle of seeds or herbs for texture and brightness.
- Serve chilled or at room temperature, store leftovers in an airtight container for up to 3 days, note the flax will thicken the dressing so just stir in a splash of lemon or oil before eating again.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 148kcal
- Fat: 9g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Polyunsaturated: 1.8g
- Monounsaturated: 5.4g
- Cholesterol: 0mg
- Sodium: 144mg
- Potassium: 431mg
- Carbohydrates: 18.2g
- Fiber: 4.3g
- Sugar: 9.2g
- Protein: 2.3g
- Vitamin A: 18800IU
- Vitamin C: 16.3mg
- Calcium: 69mg
- Iron: 1mg
