What kind of Carrot Salad do you make?

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Salads & Dips

View latest: 24h 48h 72h

Mishie

Fri, Aug 24 2007, 6:23 am

I always make the same one, and I'm getting tired of it.
It's really good, but I would love to try something different.

Here's my recipe:

Moroccan Carrot Salad

10 Carrots
1 tsp. Cumin
1 tsp. Salt
1 T. Fresh or dried Coriander / Cilantro
2 tsp. Lemon Juice
4 T. Olive Oil
Crushed Garlic
Paprika

Cook the carrots whole (peeled), not for too long, they should have a "bite" to them. Slice into chunks. (I use a zig-zag garnishing knife).
Add the rest of the ingredients.
Mix well and chill.

Enjoy!!

chocolate moose

Fri, Aug 24 2007, 7:12 am

CARROT SLAW – can be used for Pesach, too

A great make ahead dish and stays fresh for at least a week in the fridge!

Shred 8 - 10 carrots, 1 green or red pepper if using, 1 onion, 1 apple. Boil up 1/3 cup sugar, 1/2 cup lemon juice, 1/4 cup oil & 1/2 tsp. salt. Pour over veggies. Chill. YUM!

faigie

Fri, Aug 24 2007, 3:06 pm

my recipe is a lot like mishies but I add ketchup to it. also, my family eats cilantro, but for those who dont you can easily use parsley.

Beauty and the Beast

Tue, Sep 11 2007, 6:08 pm

any other carrot salads out there?
I am looking for something simple, yet good.

mommy2

Tue, Sep 11 2007, 6:32 pm

carrots-shredded
some orange juice
a little lemon juice
a little honey
raisins-optional
canned or fresh pineapple diced
walnuts-not on rosh hashana

micki

Tue, Sep 11 2007, 8:33 pm

shred carrots and apples.
add can of crushed pineaplle. a bit of sugar optional and the secret- vanilla.
yum

Ima'la

Wed, Sep 12 2007, 5:54 am

Here's an unusual one created by a friend of a friend:

shredded carrots
diced tomatoes
diced pickles

Dressing: Equal amounts of: mayonnaise, sugar, pickle juice
I know that sounds kinda gross, but it's actually really good!

anuta

Wed, Sep 12 2007, 7:20 am

Shredded carrots, raisins. Dressing is mayo plus sugar.

shabbatiscoming

Sun, Sep 16 2007, 7:45 am

shredded carrots
cut up chunks of pineapple
a bit of orange juice

its delicious and very refreshing

greeneyes

Wed, May 07 2008, 3:45 pm

Mishie wrote:

I made this carrot salad for shabbos, & we enjoyed it. Thanks for sharing the recipe!

sped

Fri, Mar 20 2009, 4:27 am

greeneyes wrote:

Moroccan Carrot Salad

10 Carrots
1 tsp. Cumin
1 tsp. Salt
1 T. Fresh or dried Coriander / Cilantro
2 tsp. Lemon Juice
4 T. Olive Oil
Crushed Garlic
Paprika

Cook the carrots whole (peeled), not for too long, they should have a "bite" to them. Slice into chunks. (I use a zig-zag garnishing knife).
Add the rest of the ingredients.
Mix well and chill.

Enjoy!![/color]

How would this be without the cumin? I don't really love the taste.

RachelEve14

Fri, Mar 20 2009, 6:16 am

I'm boring.

Either shredded carrots with mayo & sugar (dh's favorite).

Or shredded carrots with chucks of pineapple (in their juice)

grin

Sat, Sep 17 2011, 12:24 pm

I created/discovered a recipe with a mustard dressing: blended olive oil, lemon juice, vinegar, a bit of honey and mustard. this dressing is good on cooked beets as well.

Shopmiami49

Sun, Sep 18 2011, 4:48 am

I got this idea from Imamother:

a bunch of carrots, peeled
1 onion
a few tablespoons of oil
salt
garlic powder turmeric

Grate the carrots and onion in the food proccessor with the "S" blade until the pieces are really tiny - like a grainy mush. Cook on a low flame with the oil for a while, stirring often, until the carrots turn yellow-ish. Add spices and serve for dipping challah into or just plain. YUM!

Or just shredded carrots, oil, salt, garlic powder. (If you want, you can add raisins and a drop of sugar at this point, if you like something sweeter.)

Mrs Bissli

Sun, Sep 18 2011, 6:42 am

If you like shredded carrot salad that's not sweet, this is good.

4 carrots, peeled, topped/tailed,
1/2 orange (pref unwaxed)
juice from 1/2 lemon
olive oil
salt
chopped corriander leaves

Grate carrots. Grate/shredd finely zest from orange. Mix juice from 1/2 orange and 1/2 lemon, about 1-2 tbsp extra virgin olive oil and 1/2 teasp of salt. Pour over grated carrots, add chopped corriander leaves and mix well. Let it marinate for at least 1 hour.

This is best made with fresh, juicy, sweet carrots. You can add mooli/daikon raddish grated similar way to make orange-and-white salad. Orange blossom water (really a bit) as an optional.

racz

Fri, Sep 23 2011, 3:29 am

this one is different than the traditional
Marinated carrot salad

2 lbs. crinkle cut frozen carrots (slightly cooked)
1 green pepper (I sometimes use red)
1 onion
1/2 c. sugar (I use splenda)
1 tsp soy sauce
1 can tomato soup
1/4 tsp salt
1/4 tsp pepper
1 T mustard
1/4 c. oil (or less)

chop raw pepper and onion. Bring sugar, pepper, salt,mustard, oil, soy sauce and soup to a boil. Pour over carrots, pepper and onion. Marinate overnight.

Tamiri

Fri, Sep 23 2011, 3:37 am

I just pulled this one off the internet today. Couldn't be simpler or more delicious

Carrot-Cumin Salad

http://www.eatingwell.com/reci......html

From EatingWell: July/August 1993, The EatingWell Healthy in a Hurry Cookbook (2006), The Essential EatingWell Cookbook (2004)
Grated carrots are anything but plain when tossed with with parsley, lemon juice and cumin.

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

6 carrots, coarsely grated
1/2 cup chopped fresh parsley
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 teaspoon ground cumin
Salt & freshly ground pepper, to taste
Preparation

Combine carrots, parsley, lemon juice, oil, garlic and cumin in a medium bowl. Season to taste with salt and freshly ground pepper.
Nutrition

Per serving : 115 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 4 g Fiber; 228 mg Sodium; 412 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Page 1 of 1