Carrot And Scallion Salad Food

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FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE



French Grated Carrot Salad with Lemon Dijon Vinaigrette image

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

Provided by Jennifer Segal

Categories     Salads

Time 15m

Yield 4

Number Of Ingredients 10

1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1½ tablespoons vegetable oil
1½ tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Steps:

  • Shred the carrots in a food processor. Set aside.
  • In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
  • Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Nutrition Facts : ServingSize about 3/4 cup, Calories 150, Fat 11 g, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 253 mg

SPIRALIZED ASIAN CARROT SALAD



Spiralized Asian Carrot Salad image

A light and refreshing salad with a citrus zing. Punch up the heat with hot peppers to pair with other spicy dishes or leave it spice free for a delightful side dish.

Provided by Scott G

Categories     Salad

Time 10m

Number Of Ingredients 10

3 Large Carrots, Spiralized or Shredded
1/4 Cup Scallions, Sliced on the diagonal
2 Tablespoons Sesame Seeds
1 Tablespoon Cilantro, Chopped
1 Tablespoon Olive Oil
1 Teaspoon Sesame Oil
1 Teaspoon Honey
2 Tablespoons Lime Juice
1 Pinch Lime Zest
1 Pinch Salt & Pepper

Steps:

  • In a small bowl, mix together the Salad Dressing ingredients.
  • Spiralize or shred the carrots into a large bowl.
  • Add the remaining ingredients for the carrot salad.
  • Dress the salad carefully, adding some of the dressing and mixing well. Continue to add until the salad is nicely dressed.
  • Transfer to a serving bowl and chill until ready to eat.

Nutrition Facts : Calories 96 calories

CARROT-SNOW PEA SALAD



Carrot-Snow Pea Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.

CARROT SALAD RECIPE



Carrot Salad Recipe image

This beautiful Carrot Salad is a healthy side dish filled with bright, fresh and delicious flavors. Shredded carrots are tossed with a light sweet and tangy vinaigrette. This is undoubtedly the BEST carrot salad! It's also naturally Paleo, low-carb and gluten-free.

Provided by Neli Howard | Delicious Meets Healthy

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 8

1 lb carrots
1 clove garlic (minced)
5 Tablespoon olive oil
2 Tablespoon apple cider vinegar
1 Tablespoon honey
1/2 teaspoon ground coriander
salt and black pepper (to taste)
chopped fresh parsley

Steps:

  • Peel and shred carrots using the large shredding holes on a grater. Add minced garlic to the carrots.
  • Mix all salad dressing ingredients in a small bowl and stir until well combined. Pour dressing over the salad and toss everything. Add more salt and pepper if necessary.
  • Top with chopped fresh parsley and serve cold. If you have time, you can let it sit in the fridge for 1 hour to let all the flavors meld.

Nutrition Facts : Calories 147 kcal, Carbohydrate 10 g, Fat 11 g, SaturatedFat 1 g, Sodium 53 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

TURNIP-APPLE-CARROT SALAD WITH EGGS



Turnip-Apple-Carrot Salad With Eggs image

This is a very yummy veggie salad, which my sis n me came up with when having to use up some turnip and carrots. It has a sweet, earthy taste with a hint of garlic and onion. For me its the perfect autumn salad! :) I hope youll enjoy it, too!

Provided by Lalaloula

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 carrot, divided
1/2 turnip, diced (about 500g)
2 eggs
1 garlic clove, minced
1 small onion, chopped
1/2 large apple, diced
1 tablespoon scallion, sliced
150 g yoghurt
1 teaspoon dried herbs (sage, oregano, basil, chives)
salt and pepper

Steps:

  • Dice one half of the carrot and place in a pot together with diced turnip. Bring to a boil, add eggs and simmer for 15 minutes or until veggies are tender but still crisp.
  • Meanwhile slice the other half of the carrot into long strips using a vegetable peeler. Place in a big bowl and add garlic, onion, scallion and apple.
  • Combine yoghurt and spices in a separate bowl and season to taste.
  • When ready lift out the eggs using a slotted spoon. Rinse them with cold water, peel and dice.
  • Drain veggies. Add everything to the big bowl and stir to coat.
  • Eat right away while still warm or let cool and serve later.

CARROT AND SCALLION SALAD



Carrot and Scallion Salad image

Provided by Jacques Pepin

Categories     salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons red-wine vinegar
1/3 cup safflower or canola oil
1 pound carrots, peeled and shredded by hand or in the food processor (about 4 cups)
12 scallions, approximately, cleaned, dark green leaf tips and damaged leaves removed, and cut crosswise into 1/4-inch slices (about 2 cups)
1 teaspoon very finely chopped garlic
1/2 cup coarsely chopped parsley
8 to 10 lettuce leaves (for garnish)

Steps:

  • In a bowl combine the salt, pepper, Tabasco, vinegar and oil. Add the shredded carrots, scallions and garlic and mix well. Stir in the parsley.
  • Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread. This can be prepared ahead and refrigerated until serving time.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

CARROT SALAD WITH PARSLEY AND SPRING ONIONS



Carrot Salad with Parsley and Spring Onions image

It is best to make this salad an hour ahead so the flavors come together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h30m

Number Of Ingredients 7

1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
1 cup fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/2 lemon

Steps:

  • Combine carrots, onions, and parsley in a large bowl; toss well.
  • Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
  • Before serving, squeeze lemon over the top.

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