Disappearing Carrot Salad Food

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.

SWEET & CRUNCHY CARROT SALAD

Steps:

• In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
• Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
• Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

CARROT SALAD

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.

TRADITIONAL COLOMBIAN POTATO SALAD

Steps:

• Peel cooled potatoes and chop into bite sized dice; place in a large bowl.
• Rinse and drain vienna sausages, cut each into 4 rounds; add to potatoes.
• Add onion and celery to potatoes.
• Coarsely chop eggs and add to potatoes.
• Add peas and carrots.
• Combine mayonnaise and sour cream; stir into potato mixture.
• Season with salt and pepper; garnish with green onions.

VEGAN CARROT SALAD WITH MUSHROOMS AND PEAS

Steps:

• Peel the carrots, cut them into not very thick slices and cook in a steamer (or boil them and then grate them on a coarse grater or cut them into slices)
• Chopped onions and sauté them in oil
• Put together carrots, onions, mushrooms, garlic clove (passed through the press) and peas. Season everything with salt, pepper and pour some oil. Mix

KOREAN CARROT SALAD

Steps:

• Mix the julienned carrots, sugar and salt, mix well with hands, and let it sit for about 30 min so the carrots can release their juices.The carrots will turn limp and juicy.Meanwhile, mix the vinegar, coriander, red and black pepper and crushed garlic together.Take the carrots and squeeze them by the handful to get the juice out of them.Heat the oil till it is super hot and you can see the smoke coming off of it.Carefully pour the hot oil into the vinegar and spice mix, make sure you use a deep dish for this, because the oil will foam and splatter! Mix it quickly and pour it over the carrots.Mix the salad well and let it marinade for at least 2 or 3 hours, but it tastes the best, next day!

EASY SAVORY CARROT BALLS

Steps:

• Start by preparing flax egg: in a small bowl whisk together ground flaxseeds with about 8 tablespoons of water. Let rest for 5 minutes to thicken.
• Add flax egg and rest of the ingredients to a large bowl and mix well together. If you prefer a smoother finish, you can also add the mixture to a food processor and pulse a few times. Adjust seasoning if needed, then cover and let rest for 30 minutes.
• Meanwhile preheat the oven to 200°C/400ºF. Form mixture into small balls with wet hands (use about 2 tablespoons of mixture per ball), and place them on a baking sheet. Bake for 15-20 minutes on each side or until golden brown.
• Alternatively, fry them in hot oil until crispy, about 3-3 minutes each side. Enjoy!