Minted Carrot Salad Recipes

MINTED CARROTS

The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!

Provided by Marlys Davis

Categories Side Dish Vegetables Carrots

Time 20m

Yield 2

Number Of Ingredients 5

Minted Carrots image

Steps:

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g

Ingredients

½ pound baby carrots
1 teaspoon butter
2 tablespoons brown sugar
2 tablespoons honey
⅛ teaspoon dried mint, crushed

MINTED CARROTS

Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Minted Carrots image

Steps:

Place a rimmed baking sheet on the lowest rack of oven, and preheat oven to 450 degrees. Drizzle hot sheet with 1 teaspoon oil. Carefully arrange carrots in a single layer on sheet, and drizzle with remaining 2 teaspoons oil. Sprinkle with salt and pepper, shaking sheet to coat carrots. Bake, stirring every 5 minutes, until tender and deep golden brown, 18 to 20 minutes. Sprinkle mint over carrots, and serve immediately.

Ingredients

1 tablespoon extra-virgin olive oil
1 1/4 pounds small carrots
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
1/4 cup loosely packed fresh mint, thinly sliced

MARINATED CARROT SALAD

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

Provided by TIA_DAWN

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

Marinated Carrot Salad image

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.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g

Ingredients

2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
¼ cup white sugar
½ cup white vinegar
¼ cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ cup chopped celery
½ cup chopped green onion
1 green bell pepper, seeded and cut into strips

CARROT, GREEN APPLE AND MINT SALAD

Provided by Ellie Krieger

Categories side-dish

Time 35m

Yield 6 (1/3 cup) servings

Number Of Ingredients 9

Carrot, Green Apple and Mint Salad image

Steps:

Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
Serve chilled.

Nutrition Facts : Calories 136 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 294 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams

Ingredients

1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt

MINTY CARROT, PISTACHIO & FETA SALAD

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Provided by Cassie Best

Categories Dinner, Side dish

Time 50m

Number Of Ingredients 10

Minty carrot, pistachio & feta salad image

Steps:

Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

Nutrition Facts : Calories 307 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

Ingredients

2 tbsp olive oil , plus a little extra for drizzling
500g carrot , halved and cut into chunks
400g can chickpea , drained and rinsed
2 tsp ground cumin
juice ½ lemon
1 tbsp clear honey
small bunch mint , chopped
2 big handfuls spinach
100g bag shelled pistachio , roughly chopped
200g pack feta cheese , crumbled

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

ORANGE BLOSSOM MINTED CARROT RAISIN SALAD

I love traditional carrot raisin salad ... but I always hated that some people use WAY too much mayo. You could hardly taste the carrots which were the main ingredient. So I found this a few years ago, and it has become my favorite, especially since I live in FL, it has great orange flavor. This is originally a Whole Foods Recipe, but it has been passed around quite a bit, so there have been some changes; however, I can't claim any rights to this - but it is such a light refreshing recipe. Take advantage of those pre-shredded carrots from the produce section, I definitely do (but you can always shred your own, especially if you grow them in your garden). A few grocery store items and you are set. As there is no mayo in this dish, it makes a great BBQ dish or potluck salad because it travels well. I always garnish with a couple of orange slices to remind people of what the main flavor is. And ... Orange Blossom Water? ... What do I use it in? Why bother buying a whole bottle? Well, I originally bought it for this salad, but I have used it over seafood, in teas (warm and cold), rice, and drizzled over grilled vegetables which is great. It can be purchased online, at Whole Foods and many other Health Food Markets, also any Asian Markets. It is a great addition to your condiment collection.

Provided by SarasotaCook

Categories < 15 Mins

Time 10m

Yield 6-8 Side servings, 6-8 serving(s)

Number Of Ingredients 14

Orange Blossom Minted Carrot Raisin Salad image

Steps:

Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!

Ingredients

1 lb carrot, shredded (usually 1 bag of shredded carrots)
1/4 cup cran raisins
1/4 cup golden raisin
1/2 cup pecans, rough chopped (add more nuts if you like)
1/4 cup olive oil
2 tablespoons lemon juice
1 orange (1 tablespoon zested, then 1/2 juiced, and the other 1/2 sliced as a garnish)
3 tablespoons orange blossom water (no substitute)
2 tablespoons orange blossom honey
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup of fresh mint, chopped (more or less to taste)
salt
pepper

More about "minted carrot salad recipes"

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Web Jul 21, 2009 2 teaspoons Dijon mustard 1 tablespoon freshly squeezed lemon juice, from one lemon 1½ tablespoons vegetable oil 1½ …
From onceuponachef.com
Cuisine French
Total Time 15 mins
Category Salads
Calories 150 per serving

In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Minted Carrot Salad Recipes

MINTED CARROTS

The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!

MINTED CARROTS

Using small, slender carrots makes this an especially stunning side, but large carrots work equally well when halved lengthwise.

MARINATED CARROT SALAD

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

CARROT, GREEN APPLE AND MINT SALAD

MINTY CARROT, PISTACHIO & FETA SALAD

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

CLASSIC CARROT SALAD

ORANGE BLOSSOM MINTED CARROT RAISIN SALAD

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