Paleo carrot salad with viral caramel sauce from olive oil and maple syrup

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Simple carrot salad with a special dressing: the viral ‘caramel sauce’ made from olive oil and maple syrup! The topping is also special: crispy kombu flakes.

Viral caramel sauce

Sometimes you see something new on your social media, and you think: this must be good! I’m going to make this! This caramel sauce is one of those things. And more people thinks so, because it’s going viral and I see all kinds of variations showing up in my feed. I knew it had to be tasty, because I often use the combination of maple syrup and olive oil in dressings. But I didn’t know that it gets really thick if you only use those two and mix them well. It will emulsify into a thick and creamy sauce.

Balsamic marinade

In this recipe I mix a little bit of balsamic vinegar with the caramel sauce. This comes with the carrot after you have marinated it in the vinegar for a while. This makes the carrot softer. The drier you make the carrot afterwards, the thicker the caramel remains.

Kombu and almond shavings

As an umami counterpart to the sweet caramel, I sprinkle some kombu flakes over the carrot salad. Simply dried flakes, without soaking. Then they remain somewhat crunchy and go very well with roasted almonds.

Paleo and AIP friendly?

Good news: kombu, maple syrup, extra virgin olive oil and carrots are all paleo friendly and even suited for AIP. Just leave the almonds out for AIP. You can substitute for some roasted chufa (tiger nuts) if you wish.

Paleo carrot salad with viral caramel sauce from olive oil and maple syrup

ME (Marjolein Eikenboom)
Simple carrot salad with a special dressing and topping. The dressing is the viral caramel sauce of maple syrup and olive oil. The topping consists of roasted flaked almonds.
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Course salad
Servings 1 portion
Calories 97


  • 2 mixing bowls
  • skillet or any PFAS free frying pan you are used to
  • planer or mandoline
  • (small) whisk
  • paper towel optional


  • 2 cups carrot sliced, 1 small winter carrot
  • 2 tbsp maple syrup
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp slivered almonds
  • 1 tbsp kombu flakes dried
For AIP and nut-free
  • roasted tiger nuts instead of almonds, or simply omit them


  • Peel the carrot and slice lengthwise. Place in a bowl and mix with the balsamic vinegar. Allow to soften for at least half an hour.
  • Roast the almonds in the frying pan.
  • Mix the olive oil with the balsamic vinegar. Mix with the whisk until the mixture emulsifies into a thick caramel.
  • Shake the balsamic vinegar from the carrot or pat dry with a paper towel. Mix with the caramel dressing.
  • Spoon onto your plate and top with the roasted almonds and kombu flakes.

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