FRENCH CARROT SALAD
This French carrot salad recipe is simple and fresh! You'll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
- Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
- Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
Nutrition Facts : ServingSize 1/4th of salad (includes chickpeas), Calories 210 calories, Sugar 11.1 g, Sodium 390 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 7.3 g, Protein 5.7 g, Cholesterol 0 mg
CARROT SALAD WITH OLIVES, HONEY AND CUMIN
My DIL Leah made this Bill Granger salad for us last night. The original calls for a handful of small olives, Leah used a 375g jar of kalmata olives which was perfect. She cut the carrots into long thin matchsticks (julienne).
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss the carrots, chilli, coriander, olives and salt and pepper (to taste) in a large bowl.
- Whisk the remaining 4 ingredients together, add to the salad and toss well again.
Nutrition Facts : Calories 199, Fat 17, SaturatedFat 2.3, Sodium 851.4, Carbohydrate 13.2, Fiber 4.5, Sugar 4.2, Protein 1.6
MINTY CARROT, PISTACHIO & FETA SALAD
A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food
Provided by Cassie Best
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
- Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
- Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.
Nutrition Facts : Calories 307 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
MARINATED CARROT SALAD
This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Provided by TIA_DAWN
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g
CARROT & CUMIN SALAD
The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry
Provided by John Torode
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients and season.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
HONEY ROASTED CARROTS WITH CUMIN
Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Provided by Lorelei Diaz Vitulli
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
- Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g
MOROCCAN COOKED CARROT SALAD
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.
CARROT SALAD WITH CUMIN AND CORIANDER
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
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.
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