FRENCH CARROT SALAD
This French carrot salad recipe is simple and fresh! You'll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
- Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
- Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
Nutrition Facts : ServingSize 1/4th of salad (includes chickpeas), Calories 210 calories, Sugar 11.1 g, Sodium 390 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 7.3 g, Protein 5.7 g, Cholesterol 0 mg
ORANGE CARROT SALAD
This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET & TANGY CITRUS SLAW
This refreshingly bright and crunchy slaw is a great side dish to burgers or Sloppy Joe's.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 6 to 8
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large bowl and toss well. Cover and refrigerate for at least 1 hour or overnight. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).
Nutrition Facts : Calories 135, Fat 9 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 307 mg, Cholesterol 0 mg
CARROT SLAW
Steps:
- Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
- In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
MANDARIN ORANGE CARROT SLAW
The carrots with the mandarin oranges made a sweet yet refreshing slaw. Great way to get the kids to eat veggies and fruit.
Provided by PaulaG
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all salad ingredients in a serving bowl, mix well.
- Combine dressing ingredients; whisk to blend thoroughly.
- Pour dressing over salad and mix well.
- Refrigerate for several hours.
JICAMA, CARROT ORANGE-CHIPOTLE SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
CARROT SLAW
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.
KALE AND CARROT SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the kale, carrots and radishes to a large bowl.
- Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix.
- Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours.
CARROT, APPLE AND ORANGE COLESLAW
This recipe is as delicious as it is easy to make. The garlic and herb dressing provides the necessary contrast to the sweetness of the salad.
Provided by English_Rose
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the carrot in a large serving bowl.
- Quarter the apples, remove the core and slice thinly. Sprinkle with lemon juice to stop discoloration then add to the carrots.
- Using a sharp knife, remove the peel and pith from the orange and then separate into segments. Add these to the carrot and apple mixture.
- To make the dressing, place all the ingredients in a jar with a tight fitting lid and shake vigorously to emulsify.
- Just before serving, pour the dressingover the salad and toss well.
Nutrition Facts : Calories 317.7, Fat 24.6, SaturatedFat 3.5, Cholesterol 2, Sodium 69.2, Carbohydrate 25.7, Fiber 5.3, Sugar 16.6, Protein 2.1
CARROTS A LA ORANGE
This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.
Provided by larkspur
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
- Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 10.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 175.8 mg, Sugar 6.5 g
ORANGE-CABBAGE SLAW
Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time.
Provided by KateL
Categories Greens
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk together orange juice, 1 1/4 teaspoon orange zest, vinegar, sesame oil and salt until blended.
- Add green cabbage, red cabbage, scallions and carrots; toss gently to coat. Cover and chill 1 hour.
- Arrange cabbage leaves on serving platter, if desired. Top with slaw.
- Garnish with black and white sesame seeds, if desired.
Nutrition Facts : Calories 57.3, Fat 1.4, SaturatedFat 0.2, Sodium 182.2, Carbohydrate 11.3, Fiber 3.5, Sugar 6.8, Protein 1.9
ORANGE CARROT SLAW
Make and share this Orange Carrot Slaw recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, add orange juice, vinegar, mustard, oil, salt, mint, and red pepper; whisk until blended.
- Add the coleslaw and carrot mixes and toss the salad to coat it with the dressing.
- Cover the salad and refrigerate it for at least 2 hours before serving so that the flavors can combine.
Nutrition Facts : Calories 86.4, Fat 2.7, SaturatedFat 0.3, Sodium 491.3, Carbohydrate 14.9, Fiber 3.4, Sugar 10.1, Protein 1.7
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