Julienne Carrot Salad Recipes

KOREAN CARROT SALAD RECIPE

Steps:

• Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
• Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.
• Once the onions are cooled, add in the pepper, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.
• Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.
• Add fresh herbs and serve.
• Enjoy, friends.

EASY CARROT SALAD

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.

FRENCH CARROT SALAD

Steps:

• To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
• Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
• To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
• Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

RUSSIAN CARROT SALAD (KOREAN-STYLE)

Steps:

• Place carrots in a large bowl. Sprinkle garlic over carrots.
• Mix vinegar, sugar, and salt together in a small bowl.
• Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
• Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

JULIENNED-CARROT AND KALE SALAD

Steps:

• Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.