Carrot Salad With Cinnamonlemon And Honey Food

CARROT MINT SALAD WITH HONEY LIME DRESSING

Steps:

• Whisk together the honey, zest, lime juice, cumin, salt and pepper in a medium bowl. Slowly add in olive oil while continuing to whisk until the dressing is combined.
• Grate the carrots using a box grater or shredding blade of a food processor. Add the carrots and mint to the dressing and toss to combine.

GRATED CARROT AND ORANGE SALAD RECIPE

Steps:

• Peel the carrots and grate them into a salad bowl.
• Grate the zest from the orange over the grated carrots.
• Cut the orange in half and squeeze the juice over a sieve onto the grated carrots.
• Add the salt and pepper, to taste.
• Drizzle over a tablespoon of extra virgin olive oil, toss and add the other tablespoon, or more, depending on how moist you want the salad.
• Taste the salad and add sugar/stevia, to taste, if needed.
• Place into the fridge for a few hours and then enjoy.

GINGERY CARROT SALAD

Steps:

• Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
• In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Steps:

• Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
• Place in a bowl with green onion and parsley.
• Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

SWEET CARROT SALAD

Steps:

• In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

CARROT & CUMIN SALAD

Steps:

• Combine all the ingredients and season.

CARROT SALAD

Steps:

• In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.

CARROT SALAD WITH CINNAMON,LEMON AND HONEY

Steps:

• Place carrots and raisins into a bowl.
• Combine oil, lemon juice, cinnamon and honey; season and pour over the carrots and raisins.
• Toss together and serve with a garnish of the toasted almonds.

CARROT SALAD WITH MINT, HONEY AND LEMON

Steps:

• Add the honey, lemon juice, olive oil, water and mint to a blender. Puree until smooth, 30-60 seconds. Season with salt and pepper to taste.
• In a large bowl, combine the carrots, mint, lemon zest and dressing. Taste and add additional salt and pepper if desired. Cover and refrigerate for at least 30 minutes, preferably for a few hours so the flavors have a chance to mingle.
• Before serving, you can optionally garnish with a small sprinkle of additional fresh mint.

SIMPLE CARROT SALAD

Steps:

• Place shredded carrots and sliced green onions into a large bowl. Set aside.
• In a smaller bowl, whisk oil, vinegar, maple syrup, mustard, salt, pepper and Herbes de Provence until well combined.
• Toss salad in half the dressing. If making in advance cover and refrigerate until ready to serve.
• When ready to serve, toss with remaining dressing.

CARROT SALAD

Steps:

• Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl.
• Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots.
• In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using. Add to the carrots and raisins and mix until well combined. Serve immediately or store in the refrigerator, covered, for up to 2 days.

CARROT RAISIN SALAD

Steps:

• Place the raisins in a small mixing bowl and cover with hot water. Let the raisins sit in the hot water to plump up for 5 to 10 minutes. Once raisins have plumped up, drain off the water.
• Drain the pineapple tidbits, reserving 2 tablespoons for the dressing.
• In a large mixing bowl, mix together the rice wine vinegar, honey, salt, and 2 tablespoons of reserved pineapple juice. for the dressing. Add the carrots, pineapple tidbits, and plumped raisins to the dressing and toss well to combine.
• Cover and refrigerate for at least one hour before serving.

CARROT SALAD RECIPE

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.

SIMPLE CARROT SALAD

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.

SWEET & CRUNCHY CARROT SALAD

Steps:

• In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
• Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
• Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

HONEYED CARROT SALAD

Steps:

• Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.

CLASSIC CARROT SALAD WITH RAISINS

Steps:

• Gather the ingredients.
• Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
• In a large bowl, combine the carrots with the raisins.
• In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
• Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.

CRUNCHY CARROT SALAD

Steps:

• Peel and grate the carrots (in a food processor if possible).
• Whisk lemon juice, oil, sugar, mustard& pepper.
• Add carrots and parsley and toss well.
• Cover and refridgerate up to 8 hours.
• Season with salt and serve on lettuce lined plate or bowl.

EASY GLAZED CARROTS AND RAISINS

Steps:

• Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
• Meanwhile, drain and rinse the carrots.
• Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
• Bring glaze to a boil over medium-high heat and cook 1 minute.
• Add carrots to glaze and toss to coat.
• Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
• Enjoy!

CARROT AND GOLDEN RAISIN (SULTANA) SALAD

Steps:

• Mix the first 4 ingredients together.
• Mix the dressing ingredients together then toss through the carrots and refrigerate about half an hour to let the flavours come together.

CARROT SALAD WITH HONEY AND MUSTARD

Steps:

• Mix together the mayonnaise, mustard, honey and lemon juice.
• Coarsely grate the carrots and put into salad bowl.
• Peel the peaches/nectarines, cut into cubes and add to bowl.
• Add the raisins/cranberries Pour the dressing over the salad.
• Decorate with almonds and serve.