Carrot Salsasaladside Dish Food

CARROT SALSA

Carrot Salsa image

There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 cups shredded carrots (from 2 to 3 medium carrots)
3 tablespoons finely diced red onion
1/2 cup chopped fresh cilantro
1/2 to 1 jalapeño, finely diced
Grated zest of 1/2 lime, plus 2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Blue corn tortilla chips, for serving

Steps:

Put the carrots in the bowl of a food processor and pulse until finely chopped.
Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

MOROCCAN-STYLE CARROT SALAD

Moroccan-Style Carrot Salad image

Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!

Provided by The Mediterranean Dish

Categories Salad

Time 30m

Number Of Ingredients 14

Ingredients

water
Kosher salt
2 lb carrots, peeled and cut into medallions
1 celery stalk, chopped
3/4 tsp harissa spice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
1 to 2 garlic cloves, minced
1 celery stick finely chopped
1/2 cup chopped fresh cilantro (mint or parsley would work as well)
1 to 2 tbsp fresh lemon juice
3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
3 tbsp toasted sesame seeds, optional

Steps:

Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg

CARROT SALSA/SALAD/SIDE DISH

Carrot Salsa/Salad/Side Dish image

I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.

Provided by CookETC

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb baby carrots
1/2 medium red onion
1/2 medium green bell pepper
5 ounces grape tomatoes
1/2 cup light Italian dressing
1/2 cup ketchup
1/2 cup olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper, to taste

Steps:

Cook carrots till tender in microwave (about 4-6 minutes).
Chop red onion and green bell pepper.
FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
FOR SALAD OR SIDE DISH: Leave carrots whole.
Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
Toss in the veggies, except the grape tomatoes.
Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
FOR SIDE DISH: heat in the microwave for about 2-3 minutes.

Nutrition Facts : Calories 378.5, Fat 31.9, SaturatedFat 4.2, Cholesterol 0.3, Sodium 656, Carbohydrate 23.5, Fiber 3.5, Sugar 14.8, Protein 2.2

SIMPLE CARROT SALAD

Simple carrot salad image

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

Ingredients

1 ½kg carrots , peeled
1 plump garlic clove , peeled
2 tsp cumin seeds , toasted
1 tsp honey
juice of 1 lemon
small handful raisins
small handful pine nuts , toasted
2 tbsp olive oil
1 bunch coriander , roughly chopped

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

CLASSIC CARROT SALAD

Classic Carrot Salad image

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

Ingredients

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

Steps:

In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
Refrigerate for at least 1 hour, then serve chilled.

More about "carrot salsasaladside dish food"

SIMPLE CARROT SALAD – A COUPLE COOKS

Web Oct 7, 2022 Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater …
From acouplecooks.com
5/5 (1)
Total Time 15 mins
Category Side Dish
Calories 147 per serving

In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do but the pieces aren’t as pretty).
Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.

Carrot Salsasaladside Dish Food

CARROT SALSA

There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.

MOROCCAN-STYLE CARROT SALAD

Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!

CARROT SALSA/SALAD/SIDE DISH

SIMPLE CARROT SALAD

Turn boiled carrots into an impressive side dish in minutes with this simple recipe.

CLASSIC CARROT SALAD

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