Potluck Carrot Salad Food

POTLUCK CARROT SALAD

Steps:

• Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
• Drain and transfer to a serving bowl.
• While carrots are still hot, toss with oil and vinegar. Cool.
• Add parsley, green onions, salt and pepper and toss.
• Refrigerate overnight or for at least 4 hours.
• Toss before serving.

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.

COOL CARROT SALAD

Steps:

• Cut carrots into coins and cook until tender-crisp.
• Drain& cool.
• Place in lg.
• bowl.
• Add onions& green pepper to carrots.
• Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.

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.

RUSSIAN-KOREAN CARROT SALAD

Steps:

• Mix together sugar, salt, ground coriander, black pepper, garlic, chili powder, and white vinegar. Pour the mixture over the carrots and mix well.
• Heat oil in a saucepan until hot; pour over carrots and mix thoroughly.
• Allow to marinate in the fridge at least overnight.