Bombay Carrot Salad Recipes
CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
- Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.
Nutrition Facts : Calories 168 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 649 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 1 grams, Sugar 5 grams
CARROT AND RAISIN SALAD II
This is a recipe I made way back in sixth grade home economics class and it's still a favorite!
Provided by LINDA W.
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 50.6 g, Cholesterol 23.1 mg, Fat 16.3 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 624.5 mg, Sugar 34.3 g
EASY CARROT SALAD (INDIAN-STYLE)
An easy cold carrot salad, ready in minutes
Provided by hemal shah
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Toss carrots, chopped cilantro, and crushed peanuts together in a large bowl.
- Stir lemon juice, sugar, and salt into carrot mixture.
- Set aside long enough to allow the sugar to dissolve, about 10 minutes.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 348.9 mg, Sugar 3.9 g
BOMBAY SALAD
Make and share this Bombay Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine sour cream, chutney, curry and lime juice. Mix well.
- In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
- Cover and chill chicken mixture and remaining dressing.
- To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
- Stir coconut and almonds into chicken mixture.
- Spoon mixture into center of bowl or platter.
- Arrange melon slices around chicken mixture.
- Serve remaining dressing on the side.
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