Chilled Carrot Salad Food

MARINATED CARROT SALAD

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.

GRANDMA'S CARROT SALAD

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.

CHILLED CARROT SALAD

Steps:

• Boil the carrots in salted water until firm-tender (about 3 minutes, do not over-cook, leave firm but a wee bit tender) drain and cool well.
• Transfer carrots to a bowl.
• Add in the onions and peppers; toss to combine.
• In a bowl, combine soup, sugar, vinegar, oil, salt, pepper and mustard powder (adjust all seasonings to suit taste).
• Pour over the carrots; toss to combine.
• Cover and chill for 24 hours.
• Delicious.

OLD-FASHIONED CARROT SALAD

Steps:

• Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, 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.

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.

AUNT DOROTHY'S MARINATED CARROT SALAD

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.

CLASSIC CARROT SALAD

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.

CHILLED DILLED SUMMER CARROT SALAD

Steps:

• Note: If the carrots are large you'll need to quarter then lengthwise.
• Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
• Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
• Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
• Place the drained carrots and onions on a serving platter or in a large salad bowl.
• Pour the dressing over the carrots and onions. Toss.
• Cover and chill at least 3 hours.

INDIAN-STYLE CHILLED CARROT SALAD

Steps:

• Place the grated carrots in a serving bowl.
• In a small frying pan put the oil, black mustard seeds and broken red chili pieces.
• Heat over high heat until the mustard seeds pop for about 10 seconds.
• Pour the mixture over the carrots and stir to blend.
• Add the salt, sugar and lemon juice and mix again.
• If desired, add the raisins.
• Chill until serving time.

COOKED CARROT SALAD

Steps:

• Wash, scrape and slice carrots into 1/4 inch thick rounds.
• Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
• Drain carrots and place in serving bowl.
• Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.