CLASSIC CARROT SALAD
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
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.
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.
A DIFFERENT CARROT RAISIN SALAD
My carrot salad has a little twist to it ... coconut! I hope you enjoy it as much as my friends and fiance do.
Provided by Karena
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 29.7 g, Cholesterol 9.1 mg, Fat 30.1 g, Fiber 3.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 236.8 mg, Sugar 19.3 g
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!
DIFFERENT CARROT SALAD
This is something I threw together with things I found in the fridge. It's a nice lunch, or "lite" dinner salad. Serve with crusty wheat rolls and a glass of chabli.
Provided by Shannon in VA
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In med.
- bowl, shred carrots, add cucumber, tomato, feta and olives.
- Toss mixing well.
- Add Caesar Dressing to taste, toss and serve with whole wheat rolls.
Nutrition Facts : Calories 156.3, Fat 8.8, SaturatedFat 4.8, Cholesterol 26.8, Sodium 579.6, Carbohydrate 15.4, Fiber 3.6, Sugar 8.2, Protein 6.5
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