Marinated Carrot Salad With Ginger Sesame Oil Recipes

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Steps:

• In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
• Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
• Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!

Steps:

• Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

Steps:

• Refresh carrots by draining hot water and covering with cold water to cool.
• Drain thoroughly.
• Slice into 1/4 inch rounds.
• Toss with onions and peppers.
• Prepare sauce by bringing all ingredients (except soup) to a boil.
• Add soup and while stirring over medium high heat, allow to"boil up" to blend.
• Pour over vegetables, toss and chill.
• This holds well for several days in the refrigerator, and is very low in calories.

Steps:

• In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
• In large bowl, toss carrots, onion, bell pepper and celery.
• In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
• Cover and refrigerate 24 hours before serving.