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.
FIVE-SPICE TROUT WITH CARROT SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons olive oil and the lemon zest and juice in a large bowl; season with salt and black pepper. Peel the carrots into long ribbons using a vegetable peeler; add to the bowl along with the red onion and half of the chives. Toss well to coat and set aside.
- Combine the five-spice powder, cayenne and 1/2 teaspoon each salt and black pepper in a small bowl; rub on the flesh side of the fish fillets. Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes. Gently flip and cook until cooked through, about 2 more minutes. Transfer to a paper towel-lined baking sheet, skin-side down. Repeat with the remaining olive oil and fish.
- Add the beets to the bowl with the carrots and toss. Divide the fish among plates; top with the creamy horseradish and the remaining chives. Serve with the carrot salad and lemon wedges.
Nutrition Facts : Calories 400 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 145 milligrams, Sodium 550 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 30 grams
MIDDLE EASTERN CARROT SALAD
A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
- Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.
Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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.
CARROT & CUMIN SALAD
The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry
Provided by John Torode
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients and season.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
SPICED CARROT AND ORANGE SALAD
This is based on a recipe by chef, Jill Dupleix. It's quick and easy-to-make, and has warm flavours from the cumin and cinnamon. Great colour too!
Provided by Leggy Peggy
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots and grate them coarsely.
- Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
- Finely chop the coriander (cilantro) and mint leaves.
- Put the grated carrot, orange segments in a large bowl.
- Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.
Nutrition Facts : Calories 94.6, Fat 4.8, SaturatedFat 0.7, Sodium 52.6, Carbohydrate 13.2, Fiber 3, Sugar 8.2, Protein 1.1
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
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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