Carrot Salsa Salad Side Dish Food

MOROCCAN RAW CARROT SALAD

Moroccan Raw Carrot Salad image

Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.

Provided by Panning The Globe

Categories Salad

Time 15m

Yield 10

Number Of Ingredients 11

Ingredients

Carrots
2 pounds carrots, peeled and shredded in a food processor.
3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
Dressing
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice (about 1 1/2 lemons)
2 garlic cloves, finely chopped (1 teaspoon)
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Parsley sprigs to garnish

Steps:

Put shredded carrots and chopped parsley in a large bowl
Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
Note: This salad can be stored in an airtight container in the fridge for several days.

Nutrition Facts : Calories 91 calories, Sugar 4.6 g, Sodium 297.9 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.8 g, Protein 1.1 g, Cholesterol 0 mg

CARROT SLAW

Carrot Slaw image

Provided by Alton Brown

Categories side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds carrots, approximately 12 to 15 medium
1/2 cup mayonnaise
Pinch kosher salt
1/3 cup sugar
1/2 cup canned, crushed pineapple, drained thoroughly of all liquid
1/2 cup raisins
2 teaspoons curry powder
1 teaspoon minced garlic
Pinch celery seed and/or caraway seed, optional

Steps:

Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

COOL CARROT SALAD

Cool Carrot Salad image

I enjoy this cold salad as a side dish at a summer BBQ or potluck for something a little different. Very inexpensive to make and take along. Better the longer it sits so i try to make it the night before.I am guessing at serving size as it depends on the appetites,I have doubled it before for a larger crowd.The cook time i listed does not include any overnight refrigeration.

Provided by Rhonda J

Categories Vegetable

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots
1 large onion, chopped
1 large green pepper, chopped
1 (10 ounce) can tomato soup
1 cup oil
3/4 cup sugar
1/2 cup vinegar
1/2 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce

Steps:

Cut carrots into coins and cook until tender-crisp.
Drain& cool.
Place in lg.
bowl.
Add onions& green pepper to carrots.
Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.

Nutrition Facts : Calories 318.9, Fat 22.3, SaturatedFat 3.4, Sodium 342.2, Carbohydrate 30.1, Fiber 3.4, Sugar 22.5, Protein 1.7

CABBAGE AND CARROT SALSA

Cabbage and Carrot Salsa image

From 365 Easy Mexican Recipes. This is a good side dish to grilled meats. I think pre-shredded carrots would work the best for a better texture.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 small cabbage, finely shredded (2 cups)
1 medium carrot, finely shredded
1 tablespoon chopped parsley
1 tablespoon finely chopped pickled jalapeno pepper
1 tablespoon unseasoned rice vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil

Steps:

In a medium bowl, combine all ingredients.
Cover and refrigerate for at least 30 minutes.

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