Spiced Carrot Salad Greek Food

TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

SPICED CARROT SALAD

Steps:

• Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
• Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
• Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
• To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

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.

LAHANOSALATA (GREEK CABBAGE SALAD)

Steps:

• Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

SPICED CARROT SALAD (GREEK)

Steps:

• Shred the carrots.
• Combine the carrots, garlic, walnuts, cinnamon, cumin, cayenne, olive oil, lemon juice and salt to taste in a serving bowl.
• Cover and let stand for one hour at room temperature or in the refrigerator for up to 8 hours.
• Just before serving, toss in the mint and serve.

MOROCCAN SPICED CARROT SALAD

Steps:

• Mix the grated carrots with the orange juice and cumin.
• Season with sugar, salt and pepper.
• Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.