Carolines Carrot Salad Food

OLD-FASHIONED CARROT SALAD

Old-Fashioned Carrot Salad image

Provided by Ina Garten

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

CARROT SALAD

Carrot Salad image

Provided by Bobby Flay

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

Nutrition Facts : Calories 168 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 649 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 1 grams, Sugar 5 grams

CAROLINE'S CARROT SALAD

Caroline's Carrot Salad image

This one's super yummy! Just had it for Easter and normally I'm not a fan of this salad. You'll love it!

Provided by HappyCookingMommy

Categories Vegan

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 carrots, grated
1/2 cup raisins (organic)
1/2 cup unsweetened flaked coconut
1/2 cup pineapple in juice
1/2 cup pecans, chopped
1/2 cup sunflower seeds
1 tablespoon vegan mayonnaise

Steps:

Mix all ingredients together and chill until served.

Nutrition Facts : Calories 169.4, Fat 11.3, SaturatedFat 2.3, Cholesterol 0.5, Sodium 36.9, Carbohydrate 16.8, Fiber 2.8, Sugar 10.9, Protein 3.1

BAREFOOT CARROT SALAD

Barefoot Carrot Salad image

Provided by Ina Garten

Categories side-dish

Yield 2 to 3 servings

Number Of Ingredients 8

Ingredients

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

Steps:

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

CLASSIC CARROT SALAD

Classic Carrot Salad image

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

Ingredients

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

Steps:

In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
Refrigerate for at least 1 hour, then serve chilled.

SIMPLE CARROT SALAD

Simple carrot salad image

Turn boiled carrots into an impressive side dish in minutes with this simple recipe.

Provided by Ben O'Donoghue

Categories Dinner, Lunch, Side dish, Vegetable

Time 25m

Number Of Ingredients 9

Ingredients

1 ½kg carrots , peeled
1 plump garlic clove , peeled
2 tsp cumin seeds , toasted
1 tsp honey
juice of 1 lemon
small handful raisins
small handful pine nuts , toasted
2 tbsp olive oil
1 bunch coriander , roughly chopped

Steps:

Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

Nutrition Facts : Calories 146 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

CARROT SALAD WITH CUMIN AND CORIANDER

Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

More about "carolines carrot salad food"

MOROCCAN RAW CARROT SALAD - CAROLINE'S COOKING

Web Mar 21, 2019 Author: Caroline's Cooking Save Ingredients 8 oz carrot 2 tablespoon cilantro coriander, finely …
From carolinescooking.com
5/5 (5)
Total Time 10 mins
Category Side, Tapas/Mezze
Calories 175 per serving

Whisk/stir together the olive oil, lemon juice, cumin, garlic and salt. Pour ver the carrot and mix through well. Add the cilantro, mix and serve or chill until needed.

Carolines Carrot Salad Food

OLD-FASHIONED CARROT SALAD

CARROT SALAD

CAROLINE'S CARROT SALAD

This one's super yummy! Just had it for Easter and normally I'm not a fan of this salad. You'll love it!

BAREFOOT CARROT SALAD

CLASSIC CARROT SALAD

SIMPLE CARROT SALAD

Turn boiled carrots into an impressive side dish in minutes with this simple recipe.

CARROT SALAD WITH CUMIN AND CORIANDER

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