SPICED CARROT SALAD
Categories Side Pistachio Carrot Summer Anise Dill Cilantro Coriander Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
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.
SPICED CARROT SALAD
Categories Salad Garlic Ginger Herb Vegetable Side High Fiber Carrot Summer Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Finely chop garlic in processor. Add cilantro, oil, lemon juice, ginger and cumin. Process until well blended.
- Cook carrots in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Cool to room temperature; serve.
SPICED CARROT SALAD (GREEK)
From Chef on a Shoestring's Greek menu. This sounds heavenly with ground walnuts and mint. Easily scaled down or up. Time does not include one hour sitting time.
Provided by MarraMamba
Categories Greek
Time 12m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 129.6, Fat 10.9, SaturatedFat 1.4, Sodium 51.1, Carbohydrate 8.2, Fiber 2.5, Sugar 3.6, Protein 1.2
SPICED CARROT SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim and scrape the carrots, and place them in a saucepan.
- Cover the carrots with water, and add the garlic and salt. Bring to a boil, and cook for 10 minutes. Drain. Then, cut the carrots into 1/2-inch rounds (there should be about 2 1/2 cups).
- In a bowl, combine the lemon juice, cinnamon, cumin, paprika and cayenne. Blend well. Add the carrots and half the oil. Stir well.
- Spoon out individual portions, and sprinkle the remaining oil over them evenly. Garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 247 milligrams, Sugar 4 grams
MOROCCAN SPICED CARROT SALAD
A cheap, healthy and easy salad. For a variation, try using curry powder in place of the cumin or adding a handful of raisins (soaked in hot water first).
Provided by Sackville
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62.3, Fat 2.5, SaturatedFat 0.3, Sodium 43, Carbohydrate 9.9, Fiber 2.5, Sugar 5.8, Protein 1
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