Kicked Up Carrot Salad Recipes

INCREDIBLE, SIMPLE FRENCH CARROT SALAD

Incredible, Simple French Carrot Salad image

Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????

Provided by Nagi

Time 10m

Number Of Ingredients 9

Ingredients

4 carrots (, medium, peeled)
2 green onion stems (, finely sliced on the diagonal)
1/4 cup parsley (, finely chopped (optional))
1 1/2 tsp dijon mustard
1 tbsp honey
2 tbsp lemon juice (, fresh)
4 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

Steps:

Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
Place in a bowl with green onion and parsley.
Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

MARINATED CARROT SALAD

Marinated Carrot Salad image

This Marinated Carrot Salad is a fabulous side to go with so many mains and it's great for a summer gathering. It is a nostalgic recipe for me as it was something that my mom and grandmother used to make. It is a tangy sweet side that appeals to so many for summer BBQ.

Provided by Tara Noland

Categories Salads

Time 12h20m

Number Of Ingredients 10

Ingredients

1/2 cup canola oil
3/4 cup white vinegar
1 cup sugar
1 can (10 oz.) Condensed Tomato Soup
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
5-6 cups carrots, peeled and sliced
1 medium green pepper, sliced thinly
1 medium sweet or regular onion, sliced thinly

Steps:

Add the carrots to a large pot and cover with water. Bring to a boil over medium high heat and cook for about 5 min. or until tender crisp. Don't overcook so that they are falling apart. Drain the carrots and let them cool.
While the carrots cook, in a small pot add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.
Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.

Nutrition Facts : Calories 305 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 12 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 337 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CLASSIC CARROT SALAD

Classic Carrot Salad image

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

Ingredients

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

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.

KICKED UP CARROT SALAD

Kicked up Carrot Salad image

Make and share this Kicked up Carrot Salad recipe from Food.com.

Provided by katie in the UP

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 large carrots, shredded
1 large fennel bulb, white part only, sliced thin
1/2 cup chopped dried apricot
1/2 teaspoon ground cinnamon
2 oranges, juice of
1 orange, zest of
2 tablespoons vegetable oil

Steps:

Combine all ingredients.
Mix well.
Refrigerate for approx 2 hours.

Nutrition Facts : Calories 168.8, Fat 7.3, SaturatedFat 0.9, Sodium 85.3, Carbohydrate 26.5, Fiber 5.4, Sugar 15.6, Protein 2.3

KICKED-UP CUBAN SALAD

Kicked-Up Cuban Salad image

Provided by Nancy Fuller

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 avocados, chopped
1 head romaine lettuce, chopped
1 small red onion, sliced into rings
1 small jalapeno, seeded and diced
1 pineapple, chopped
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons honey
1/4 teaspoon ground cumin
Pinch cayenne
Pinch salt

Steps:

For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

GRANDMA JANE'S KICKED UP TOMATO AND CUCUMBER SALAD

Grandma Jane's Kicked Up Tomato and Cucumber Salad image

This is the kicked-up version of our family favorite of a tomato cucumber salad, with added spices that blend into a mouth-watering experience.

Provided by cj

Categories Salad Vegetable Salad Recipes

Time 1h55m

Yield 6

Number Of Ingredients 8

Ingredients

½ pound thick-sliced peppered bacon
1 tablespoon bacon drippings
1 cup mayonnaise
3 large tomatoes, diced
2 large cucumbers, diced
kosher salt to taste
freshly cracked five-peppercorn seasoning to taste
¼ teaspoon ground cumin

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon into a large salad bowl. Reserve 1 tablespoon of bacon drippings, and let cool.
Mix the bacon drippings and mayonnaise into the crumbled bacon until thoroughly combined; stir in tomatoes and cucumbers. Season to taste with kosher salt, five-peppercorn blend, and cumin. Allow to chill for at least 1 hour before serving (overnight is better).

Nutrition Facts : Calories 361.4 calories, Carbohydrate 8.5 g, Cholesterol 27.5 mg, Fat 34.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.1 g, Sodium 566.6 mg, Sugar 4.4 g

PICKLED CARROT SALAD

Pickled Carrot Salad image

"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound carrots, julienned
1/2 cup vegetable oil
1/2 cup white vinegar
1/3 cup water
1 tablespoon sugar
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard

Steps:

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 309 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 630mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein.

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