Broccoflower Matchstick Carrot Salad Recipes

BAREFOOT CARROT SALAD

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.

MOROCCAN CARROT SALAD

Steps:

• In small bowl, combine all dressing ingredients with whisk until blended; set aside.
• In large bowl, combine carrots, chick peas and raisins; toss to combine. Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.

CREAMY MATCHSTICK CARROTS

Steps:

• Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.
• Heat the butter in a deep pan over a medium heat. Add the finely chopped onion and cook until a golden colour. Add the carrots and stir well.
• Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
• Reduce the heat and simmer until the carrots are tender, stirring frequently.
• Season with salt and pepper, remove bay leaf and stir in the cream just before serving.
• Garnish with extra bay leafs if desired.
• For Vegetarian use Vegetable broth.

CLASSIC CARROT SALAD

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.

BROCCOFLOWER & MATCHSTICK CARROT SALAD

Steps:

• You may want to use Fat Free Mayo instead of the regular, but I soon discovered that it has more than twice the sodium, is loaded with carbs & Sugar, but has no fat. The regular version has no carbs, but has lots of fat, and calories & almost 1/3 LESS of the sodium THAN the fat free version, so you decide.
• Wash & prep the broccoflower into bite size pieces. You may also want to cut the matchstick carrots into smaller pieces.
• Combine both the broccoflower and matchstick carrots and stir to mix together.
• These are some of the main ingredients in this recipe. Process the red onions by hand or in the food processor until fine in texture.
• Combine Mayonnaise & Apple Cider Vinegar, chia seeds, zero calorie sweetener, & raisins in medium size bowl, then stir to blend together. Then add in the chopped onions and Bacon Bits and stir again to blend.
• Blend mixture together and pour over Vegetables with a large spoon, till completely blended. I added about half of the dressing then stirred to mix together, then added the remaining dressing and stirred again.
• Refrigerate & chill for several hours to allow the flavors to blend and marry, before serving. Enjoy once salad is chilled. This salad goes well with my low carb eating.
• I used MY FITNESS PAL to calculate the nutritional information, Recipe makes enough to serve 24 average servings, Calories per serving 295 g, Fat 25 G, Cholesterol 13 Mg, Sodium 108Mg, Potassium 47Mg, Carbohydrates 6g, Fiber2g, Sugar 1g, & Protein 17g. NET CARBS IS 4 G PER SERVING.