Spicy Carrot Salad Recipes

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

CARROT SALAD

Provided by Bobby Flay

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 8

Carrot Salad image

Steps:

Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

Nutrition Facts : Calories 168 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 649 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 1 grams, Sugar 5 grams

Ingredients

6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley

CARROT RAISIN SALAD

A basic and simple recipe for carrot salad. The pineapple is optional. It tastes great as is but you can always add shredded coconut as well.

Provided by Yoly

Categories Carrot Salad

Time 2h20m

Yield 12

Number Of Ingredients 7

Carrot Raisin Salad image

Steps:

Combine carrots, pineapple with juice, raisins, sugar, mayonnaise, and lemon juice in a large bowl; mix well.
Refrigerate for 2 hours before serving for flavors to meld for best results.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.8 g, Cholesterol 3.5 mg, Fat 7.5 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 88 mg

Ingredients

4 ½ cups shredded carrots
1 (8 ounce) can crushed pineapple, undrained
¾ cup raisins
½ cup sugar
2 tablespoons sugar
½ cup mayonnaise
1 ½ tablespoons freshly squeezed lemon juice