Carrot Ribbon Salad With Ginger Parsley And Dates Food

CARROT, DATE AND FETA SALAD

Steps:

• Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
• Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

Steps:

• Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
• In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
• Top the salad with the remaining almonds and dates and serve.

VEGGIE RIBBON SALAD

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

CARROT AND PARSLEY SALAD

Steps:

• Peel and wash the carrots. Using a grater, grate them into threads.
• Pick the leaves off the parsley. Wash, dry and chop the leaves.
• Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
• Stir in the carrots and parsley. Season with salt, and mix well.

CARROT SALAD WITH GINGER

Steps:

• Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.

CARROT RIBBON SALAD

Steps:

• Slice the carrots into thin, long ribbons using a vegetable peeler.
• Place the carrot strips in a mixing bowl and season with salt and pepper.
• Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
• Leave for 5-10 minutes.
• Before serving, sprinkle with sesame seeds and chopped mint and coriander.

MOROCCAN CARROT AND DATE SALAD

Steps:

• Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
• Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
• Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
• Allow to sit an hour at room temperature before serving.

GINGERED CARROT SALAD

Steps:

• Place carrot, jicama, scallion and ginger in a bowl and mix well.
• Beat vegetable oil and vinegar together. Beat in sesame oil. Pour dressing over carrot mixture and season with salt and pepper. Allow to marinate several hours before serving. Serve plain or on a bed of lettuce.