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
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
- Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.
Nutrition Facts : Calories 168 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 649 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 1 grams, Sugar 5 grams
CARROT RAISIN SALAD
This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT SALAD RECIPE
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
Time 10m
Number Of Ingredients 8
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
INCREDIBLE, SIMPLE FRENCH CARROT SALAD
Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????
Provided by Nagi
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
OLD-FASHIONED CARROT SALAD
Wow! I have been looking for a good recipe for what I call "Carrot Raisin Salad" and have come up empty after trying many. Then I saw Ina Garten make this on "Barefoot Contessa", and it is fantastic! It is not in any of her cookbooks, so here is the recipe. I hope you enjoy it as much as we did!
Provided by Pianolady
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the carrots and grate them in a food processor fitted with the large grating attachment-- Lay the carrots on their sides in the feed tube so you will have nice long grated strands.
- Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt and pepper.
- Toss well and season to taste.
- Serve chilled or at room temperature.
- Enjoy!
FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE
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
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
BAREFOOT CARROT SALAD
Steps:
- Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
- Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
- For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
CARROT SALAD
This is a crisp and sweet carrot salad.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 10.5 g, Fat 1.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 21.8 mg, Sugar 7.7 g
GRANDMA'S CARROT SALAD
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
Provided by Mrs. Wynkoop
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 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
CLASSIC CARROT SALAD
Try this classic carrot salad recipe made with just four ingredients. It's one of the easiest salad recipes to prepare and is terrific for outdoor gatherings!
Provided by Elise Bauer
Categories Salad Budget Kid-friendly Quick and Easy Carrot Carrot Salad Kid-friendly Picnic Salad Salad
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the carrots, raisins, apple and mayonnaise: Gently combine all ingredients in a medium bowl.
- Chill, then serve: Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 313 kcal, Carbohydrate 49 g, Cholesterol 8 mg, Fiber 6 g, Protein 3 g, SaturatedFat 2 g, Sodium 196 mg, Sugar 34 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
CARROT RAISIN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.
CRUNCHY CARROT SALAD
This is a nice change from a regular salad. It makes a nice side dish. Raisins could be added if desired. To save time, make this in the morning and serve it at night!
Provided by Tebo3759
Categories Vegetable
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 128.5, Fat 10.5, SaturatedFat 1.4, Sodium 65.1, Carbohydrate 9.1, Fiber 2.2, Sugar 4.8, Protein 0.8
SIMPLE CARROT SALAD
Turn boiled carrots into an impressive side dish in minutes with this simple recipe.
Provided by Ben O'Donoghue
Categories Dinner, Lunch, Side dish, Vegetable
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
ROASTED CARROT SALAD
Found online; posting for safe keeping...Mix in arugula as needed per serving, as it will become wilted if allowed to sit in the carrot mixture too long. (Time it takes for carrots to cool to room temperature not included in prep/cook times)
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl.
- Drizzle with the olive oil, then season to taste with salt and pepper.
- Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes.
- Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated.
- Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 269.9, Fat 19.3, SaturatedFat 5.2, Cholesterol 14.2, Sodium 371.1, Carbohydrate 19.1, Fiber 5.7, Sugar 8.9, Protein 7.6
CARROT SALAD
A recipe from Paula Wolfert's book, Moroccan Cuisine. This is similar to carrot salads we had in Zagora, in the south of Morocco, if slightly more acidic. For my taste, I would cut back on the lemon but I have reproduced the recipe here as it is written in the book.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil the carrots whole in water, wtih the garlic, until just barely tender.
- Drain and discard the garlic.
- Dice or slice the carrots.
- Mix the spices and lemon juice with the sugar.
- Pour over the carrots.
- Chill.
- Add salt to taste and sprinkle with a bit of olive oil and parsley before serving.
- When I was in Morocco the chefs always added a bit of extra cumin on top as well.
Nutrition Facts : Calories 69.5, Fat 0.5, SaturatedFat 0.1, Sodium 100.8, Carbohydrate 17.8, Fiber 5.5, Sugar 7.1, Protein 1.8
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.
Nutrition Facts : Calories 170 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 16 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
THE WHOLE CARROT SALAD
Here is a salad I have been making for a few years. I love having raw and roasted versions of the same vegetable together in a dish and wanted to make the humble carrot stand out by utilizing the green carrot tops. Carrot tops are bitter, but by blanching them, you can coax out a more mellow flavor. Swirling with Greek yogurt really rounds out the dish. I make this with Lebanese spices, crunchy seeds and the refreshing surprise of orange blossom vinaigrette. The whole salad is a hearty and gorgeous wild ride for your mouth.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the carrots and lentils: Preheat the oven to 350 degrees F.
- Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated.
- Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa chile, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside.
- Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa chile. Set aside.
- For the seeds: Preheat the oven to 325 degrees F.
- Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.
- Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
- Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.
- For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.
- Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use.
- For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside.
- For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette.
- Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls.
KOREAN CARROT SALAD RECIPE
Steps:
- Peel the carrots, and julienne them using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
- Heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
- Add the salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
- Pour hot oil and onions onto the carrot mix well. Add vinegar and refrigerate until it's cool you're ready to serve.
CARROT SALAD
I found this recipe in a newspaper a while back. It is a very similar recipe to one a friend used to make a few years ago which everyone loved. So I have posted it here to try during summer.
Provided by Tisme
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place carrots, coconut, poppy seeds, currants and cashews in a salad or serving bowl.
- Whisk together the lemon juice, oil and curry powder. Tip over salad and toss well.
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