Tashkent Carrot Salad Recipes
OLD-FASHIONED CARROT SALAD
Steps:
- Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.
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
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.
TASHKENT CARROT SALAD
This is the carrot salad recipe from Chicago's Russian Tea TIme - they serve it with almost everything and is very tasty. A bit different from the other salads I saw posted, so I thought I'd share.
Provided by CuteOne
Categories Vegetable
Time 20m
Yield 2 lbs, 6 serving(s)
Number Of Ingredients 9
Steps:
- Thinly shred carrots, mix with sugar and crushed garlic. Let it stay for 10 minutes to get the juices out.
- Mix with the rest of seasoning. Let marinate for 6 hours.
- Mix thoroughly before serving as juices tend to sit on the bottom of pan. Serve chilled. Enjoy!
Nutrition Facts : Calories 203.9, Fat 13.9, SaturatedFat 1.9, Sodium 106, Carbohydrate 19.5, Fiber 4.3, Sugar 11.2, Protein 1.5
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