Carrot Salad With Capers Recipes

CARROT SALAD WITH CAPERS

My mom has been making this for us since we were kids. I have made it countless times now and it is always a success. Serve as a starter, a side or on a buffet.

Provided by Gabouillon de poulet

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Carrot Salad With Capers image

Steps:

Grate the carrots, the finer the better. Using a food processor will make this step easy and quick, add time to your preparation if you do this buy hand!
Add the sunflower oil, the capers and the vinegar they were pickled in, and the pepper.
Salt to taste.
Adjust the amount of oil you add depending on how much ahead you are preparing the salad because the carrots will "drink" the liquid. So if you prepare this dish the day before, put a little more oil so the salad stays moist.
Adjust the amount of vinegar according to taste.

Nutrition Facts : Calories 271.9, Fat 27.5, SaturatedFat 3.6, Sodium 138.6, Carbohydrate 7.3, Fiber 2.4, Sugar 2.8, Protein 0.9

Ingredients

4 carrots
1/2 cup sunflower oil
1 1/2 tablespoons small capers (save the vinegar they are pickled in)
1/4 teaspoon peppercorn (coasely ground)

CLASSIC CARROT SALAD

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

Classic Carrot Salad image

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.

Ingredients

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

FRENCH GRATED CARROT SALAD

Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you'll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

French Grated Carrot Salad image

Steps:

Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

6 tablespoons extra-virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white-wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley

CEASAR SALAD WITH ROASTED CAPERS

Just perfect for something out of the ordinary but still familiar. The capers replace the croutons for a more contemporary version. Serve as a side salad or make it more of a meal by topping with some cooked chicken strips & crusty bread and you've got yourself a divine meal! From the Chicago Tribune Good Eating Section, May 19, 2010

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 43m

Yield 6 serving(s)

Number Of Ingredients 10

Ceasar Salad With Roasted Capers image

Steps:

Heat oven to 400°.
Place the capers and 1 teaspoon oil in a small heavy roasting pan.
Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.

Nutrition Facts : Calories 222, Fat 20.4, SaturatedFat 3, Cholesterol 32.1, Sodium 248.1, Carbohydrate 8.5, Fiber 4.7, Sugar 2.8, Protein 4.3

Ingredients

1/4 cup large capers, drained, rinsed
1 teaspoon olive oil
1/2 cup olive oil
1 large egg
3 garlic cloves
1/4 cup lemon juice, fresh
1 teaspoon anchovy paste
1/4 teaspoon pepper
1/2 cup asiago cheese, grated, divided
2 heads romaine lettuce, trimmed and torn into bite-size pieces

RADISH AND CARROT SALAD WITH TUNA AND CAPERS

The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.

Provided by Jill Santopietro

Categories Salad Kid-Friendly Quick & Easy Dinner Lunch Tuna Carrot Radish Spring Summer Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 11

Radish and Carrot Salad with Tuna and Capers image

Steps:

Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.

Ingredients

1 bunch radishes (about 1/2 pound)
2-3 medium carrots (about 1/2 pound)
2 1/4 teaspoons kosher salt, divided
2 teaspoons fresh lemon juice
2 teaspoons white wine or Champagne vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more
2 tablespoons olive oil
1 1/2 tablespoons capers
4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
2 tablespoons parsley leaves

More about "carrot salad with capers recipes"

SIMPLE CARROT SALAD – A COUPLE COOKS

Web Oct 7, 2022 Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater …
From acouplecooks.com
5/5 (1)
Total Time 15 mins
Category Side Dish
Calories 147 per serving

In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do but the pieces aren’t as pretty).
Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.

Carrot Salad With Capers Recipes

CARROT SALAD WITH CAPERS

My mom has been making this for us since we were kids. I have made it countless times now and it is always a success. Serve as a starter, a side or on a buffet.

CLASSIC CARROT SALAD

FRENCH GRATED CARROT SALAD

CEASAR SALAD WITH ROASTED CAPERS

RADISH AND CARROT SALAD WITH TUNA AND CAPERS

The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.

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