Carrot Salad With Lime And Cilantro Food

CARROT SALAD WITH LIME AND CILANTRO

Steps:

• Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

LIME-CILANTRO CRUNCHY SALAD

Steps:

• Mix feta cheese, red bell pepper, jicama, carrot, celery, walnuts, red cabbage, savoy cabbage, cilantro-lime dressing, red onion, and jalapeno pepper together in a large bowl. Season with salt and pepper. Chill for 1 hour before serving.

CILANTRO-LIME STEAK SALAD

Steps:

• To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated.
• Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
• Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain.
• Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
• Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.

RADISH, CARROT & CILANTRO SALAD

Steps:

• In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE

Steps:

• Preparation:
• To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
• Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.
• Nutritional Information Per Serving:
• Nutritional Information Per Serving: For Dressing Only: Calories 80; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 125mg; Carbohydrate 11g; Fiber 3g; Protein 3g; Vitamin A 2%DV*; Vitamin C 6%DV; Folate 12%DV; Calcium 2%DV; Iron 6%DV; Potassium 10%DV.
• Nutrition Information Per Serving: For Salad with Dressing: Calories 160; Total fat 4.5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 360mg; Carbohydrate 27g; Fiber 7g; Protein 5g; Vitamin A 120%DV; Vitamin C 35%DV; Folate 32%DV; Calcium 6%DV; Iron 15%DV; Potassium 18%DV.
• * Daily Value.

CARROT AND BEET SALAD WITH COCONUT LIME DRESSING

Steps:

• Dry-roast the cashews in a pan, then chop coarsely.
• In a large bowl, mix together carrots, beets and raisins. Add the coconut milk, lime and salt. Toss together to mix. Add ½ cup cilantro and cashews. Let stand for 10 minutes so the carrots and beets make lots of their own juices.
• Add the coconut flakes (if using) and ¼ cup fresh cilantro and serve.