Bento Carrot Finger Salad Recipes

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EASY CARROT SALAD



Easy Carrot Salad image

This Easy Carrot Salad or Carottes Râpées is a delicious side dish that can be made in no time and keeps well for several days in the refrigerator. It works great for a meal prep menu!

Provided by Namiko Chen

Categories     Side Dish

Time 1h15m

Number Of Ingredients 10

2 carrots ((10 oz, 280 g))
1 sprig Italian parsley
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
freshly ground black pepper
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice ((or rice vinegar))
¼ tsp sugar ((optional; add if you use rice vinegar))
¼ tsp Dijon mustard ((mix with seasonings))
roasted walnuts ((sprinkle))
raisins ((sprinkle))

Steps:

  • Gather all the ingredients.
  • Using a peeler, peel the carrot into thin sheets, and then cut them in halves.
  • Cut the thin sheets of carrots into julienne strips and put them in a medium bowl.
  • Chop the Italian parsley and add to the bowl.
  • Add all the seasonings (½ tsp salt, freshly ground black pepper, 2 Tbsp olive oil, and 1 Tbsp lemon juice).
  • Let them marinate for at least 1 hour before serving. The carrot salad will keep for 5-6 days in the refrigerator.

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 119 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BAREFOOT CARROT SALAD



Barefoot Carrot Salad image

Provided by Ina Garten

Categories     side-dish

Yield 2 to 3 servings

Number Of Ingredients 8

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

Steps:

  • Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
  • Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
  • For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

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