Spicy Carrot Rice Salad Recipes

SMOKY SPICED CARROT RICE RECIPE BY TASTY

Here's what you need: carrot, cooking oil, white onion, salt, pepper, garlic powder, smoked paprika, fresh parsley

Provided by Crystal Hatch

Categories Sides

Yield 2 servings

Number Of Ingredients 8

Smoky Spiced Carrot Rice Recipe by Tasty image

Steps:

In a food processor, pulse the carrots until they reach your desired "rice" consistency.
In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring occasionally.
Garnish with parsley.
Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 4 grams

Ingredients

1 bunch carrot, peeled and sliced
1 tablespoon cooking oil, of preference, or water
½ white onion, diced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon smoked paprika
fresh parsley, for garnish

THAI CARROT SALAD

I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.

Provided by kheldar33

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

Thai Carrot Salad image

Steps:

Place grated carrots in a large bowl.
Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 183 calories, Carbohydrate 34.3 g, Fat 5.4 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 332.5 mg, Sugar 28.4 g

Ingredients

1 pound carrots, coarsely grated
1 cup white sugar
½ cup water
½ cup rice vinegar
2 tablespoons minced garlic
2 tablespoons Thai fish sauce
1 ½ teaspoons Thai red curry paste
2 tablespoons lime juice
1 tablespoon red pepper flakes
½ cup finely chopped unsalted peanuts

GAJJARA KOSAMBARI (CARROT SALAD)

There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn't available, keep a bag of frozen grated coconut in the freezer. It's easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.

Provided by Tejal Rao

Categories snack, salads and dressings, vegetables, appetizer, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 12

Gajjara Kosambari (Carrot Salad) image

Steps:

In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

Ingredients

1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon white sesame seeds
1/4 teaspoon black mustard seeds
1/4 cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
Handful of cilantro leaves and tender stems, chopped
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 lemon, for squeezing

RAISIN, RICE AND CARROT SALAD

A light, refreshing salad from the California Raisin website; definintely a make-ahead recipe as it gets better on day 2 and 3. I think it would be grand made with wheatberries and served as a main course! NOTE: I made this using low fat mayo and fat free buttermilk and my dressing was too thin, so I had to add an extra tbsp of mayo to thicken it up. And next time, I will add some apple cut into small matchsticks.

Provided by januarybride

Categories Brown Rice

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

Raisin, Rice and Carrot Salad image

Steps:

Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
Chill thoroughly, preferably at least 24 hours if possible.

Nutrition Facts : Calories 161.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 90.4, Carbohydrate 32.6, Fiber 2.4, Sugar 14.7, Protein 2.6

Ingredients

2 tablespoons mayonnaise
1/4 cup buttermilk
1/2 tablespoon cider vinegar
1 teaspoon honey
1 cup cooked brown rice
1 cup shredded carrot
2 tablespoons thinly sliced green onions
1/2 cup raisins
1/4 cup sunflower seeds (optional)

CRISPY RICE WITH MUSHROOMS AND CARROTS

Use our Simple White Rice as the base for this spicy dish that works for brunch, lunch, and dinner.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 12

Crispy Rice with Mushrooms and Carrots image

Steps:

In a small bowl, combine hot sauce, soy sauce, sugar, and sesame oil. In a large nonstick skillet, heat vegetable oil over medium. Add onion and garlic; season with salt. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add mushrooms and cook until softened, about 4 minutes. Add hot-sauce mixture and rice and cook, stirring, until warmed through, about 2 minutes.
Using the back of a spoon, flatten rice mixture and increase heat to high. Cook until bottom begins to brown and crisp, 2 to 4 minutes. Divide among four plates; top each with an egg and serve with more hot sauce if desired.

Ingredients

1 tablespoon hot sauce (such as Sriracha), plus more for serving
1 tablespoon soy sauce
1/4 teaspoon sugar
1/4 tablespoon sesame oil
1 tablespoon vegetable oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
Coarse salt
14 ounces shiitake or button mushrooms, thinly sliced
2 carrots, cut into thin strips or grated on the large holes of a box grater
3 cups Simple White Rice
4 large eggs, sunny side up, for serving

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In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

Spicy Carrot Rice Salad Recipes

SMOKY SPICED CARROT RICE RECIPE BY TASTY

Here's what you need: carrot, cooking oil, white onion, salt, pepper, garlic powder, smoked paprika, fresh parsley

THAI CARROT SALAD

I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.

GAJJARA KOSAMBARI (CARROT SALAD)

RAISIN, RICE AND CARROT SALAD

CRISPY RICE WITH MUSHROOMS AND CARROTS

Use our Simple White Rice as the base for this spicy dish that works for brunch, lunch, and dinner.

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