Råkost Carrot Salad Recipes

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.

ROASTED CARROT SALAD

Roasted Carrot Salad image

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Provided by Morgan

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g

RåKOST (CARROT SALAD)

Råkost (Carrot Salad) image

This traditional Danish dish is a super simple spin on raw carrots. Whip up a bowl for dinner parties, backyard barbeques, eat is as a snack, or pack some in a lunchbox. This budget-friendly, healthy, and quick dish is a trifecta of culinary wonders.

Provided by Julia Friedman

Categories Vegetable

Time 7m

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

5 carrots
1 lemon
1 tablespoon sugar
1/4 cup raisins (optional) or 1/4 cup pumpkin seeds (optional)

Steps:

Wash and peel the carrots.
Grate the carrots into a bowl.
Squeeze the entire lemon and pour over the carrots.
Then, sprinkle on the sugar.
If you'd like, add the raisins or pumpkin seeds. (Another option is to serve these in separate bowls on the side so guests can add themselves.)
Toss to coat.
Let the carrots sit in the refrigerator for a few hours until they are cold and have absorbed the lemon juice and sugar, then you're ready to enjoy!

Nutrition Facts : Calories 47.7, Fat 0.2, Sodium 52.9, Carbohydrate 11.8, Fiber 2.5, Sugar 7.1, Protein 0.9

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