Green Salad With Carrot Cumin Dressing Food
MOROCCAN RAW CARROT SALAD
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
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
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
CARROT & CUMIN SALAD
The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry
Provided by John Torode
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients and season.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
WARM CARROT SALAD WITH TOASTED CUMIN DRESSING
A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.
- Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.
- Whisk the oil, lemon juice and sugar, then stir in the garlic and 1⁄4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.
Nutrition Facts : Calories 141 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GREEN SALAD
This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.
Provided by anonymous
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Microwave or saute onion and bell pepper until soft; set aside to cool.
- In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
- Pour on enough salad dressing or vinegar to coat, toss again and serve.
Nutrition Facts : Calories 47 calories, Carbohydrate 5.3 g, Cholesterol 3.1 mg, Fat 2.1 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 162.7 mg, Sugar 2 g
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING
Categories Salad Onion Appetizer Side Dinner Lunch Carrot Summer Healthy Potluck Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
- Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
- Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)
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