Boiled Carrot Salad Dip Recipes

MOROCCAN CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

MARINATED CARROT SALAD

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

MARINATED BROCCOLI AND CARROT SALAD

Steps:

• In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
• Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

TUNISIAN MASHED CARROT SALAD

Steps:

• Boil the carrots in water with salt until they are tender. Mash the carrots, or puree them with a blender or food processor.
• Add the olive oil, vinegar, garlic and spices, and chill.
• Place in a serving dish and garnish with the olives. Serve with bread.
• *If you don't have harissa, you can substitute with paprika (not smoked) and a pinch of cayenne pepper.

GINGERED CARROT AND CASHEW DIP

Steps:

• Put carrots, garlic cloves and ginger into a medium saucepan and cover with water by 1/4-inch.
• Bring to a boil over high heat, reduce heat and simmer until carrots are soft and water is nearly gone.
• Turn the carrots, garlic, ginger and 2 tablespoons of the cooking water into a blender or food processor fitted with a steel blade. Add the cashews and process until smooth. Season with salt and pepper to taste.

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP

Steps:

• Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
• Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

CARROT SALAD

Steps:

• Peel carrots and cut into thin slices.
• Boil, steam or microwave the carrots until tender.
• Drain.
• Heat the oil in a large frying pan, add the garlic and spices and cook, stirring until fragrant.
• Stir in the carrots, cook stirring until well coated in the oil mixture.
• Remove from the heat and stir in the vinegar and coriander.
• Season well to taste with salt and pepper.
• I like to cool this to room temperature before serving, but you can make it the day before and refrigerate it if you wish.

BOILED CARROT SALAD DIP

Steps:

• Peel the carrots and boil in salted water until very soft.
• Drain and puree in the blender and add the rest of the ingredients.
• Serve cold with a few green or black olives.