Råkost Carrot Salad Food

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Steps:

• Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
• Place in a bowl with green onion and parsley.
• Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

OLD-FASHIONED CARROT SALAD

Steps:

• Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, 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.

RåKOST (CARROT SALAD)

Steps:

• Wash and peel the carrots.
• Grate the carrots into a bowl.
• Squeeze the entire lemon and pour over the carrots.
• Then, sprinkle on the sugar.
• If you'd like, add the raisins or pumpkin seeds. (Another option is to serve these in separate bowls on the side so guests can add themselves.)
• Toss to coat.
• Let the carrots sit in the refrigerator for a few hours until they are cold and have absorbed the lemon juice and sugar, then you're ready to enjoy!

MIDDLE EASTERN CARROT SALAD

Steps:

• Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
• Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

MOROCCAN RAW CARROT SALAD

Steps:

• In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
• VARIATIONS
• Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

SIMPLE CARROT SALAD

Steps:

• Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
• While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
• Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

MOROCCAN COOKED CARROT SALAD

Steps:

• Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

CLASSIC CARROT SALAD

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.