Shredded Carrot Salad Food

SHREDDED CARROT SALAD

Steps:

• In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.

CARROT SALAD

Steps:

• Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl.
• Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots.
• In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using. Add to the carrots and raisins and mix until well combined. Serve immediately or store in the refrigerator, covered, for up to 2 days.

SHREDDED BEET AND CARROT SALAD

Steps:

• Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
• In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

FRENCH SHREDDED CARROT SALAD

Steps:

• Peel and shred the carrots (small side of cheese grater, or in the processor).
• Mix well the lemon juice, orange water, sugar and salt in a large bowl.
• Add the carrots to this mixture and mix well, let sit in fridge for about twenty minutes to one hour.
• Top with the oranges, peeled and thinly sliced into rings to serve.
• Top with a sprig of mint.

SHREDDED CARROT SALAD

Steps:

• In a serving bowl, combine the carrots, raisins, nuts and mayonnaise. Refrigerate leftovers.