Carrot Broccoli Salad Recipes

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BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE



Broccoli Carrot Salad with Honey Dijon Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup walnut pieces
Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli crowns (about 2 small crowns)
1 cup julienned or coarsely grated carrots
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup olive oil

Steps:

  • Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
  • Bring a medium pot of salted water to a boil.
  • Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
  • Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

CARROT BROCCOLI SALAD



Carrot Broccoli Salad image

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.

BROCCOLI & CARROT SALAD



Broccoli & Carrot Salad image

When it comes to veggies, you can't go wrong with broccoli, carrots, mushrooms and onions in a super-simple salad. Add sunflower seeds for extra crunch!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 8 servings.

Number Of Ingredients 6

1 lb. fresh broccoli florets
2 cups sliced fresh mushrooms
1 carrot, shredded
4 green onions, sliced
1 cup KRAFT Lite Ranch Dressing
1/4 cup PLANTERS Sunflower Kernels

Steps:

  • Toss vegetables with dressing; cover.
  • Refrigerate at least 1 hour.
  • Sprinkle with sunflower kernels just before serving.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

MARINATED BROCCOLI AND CARROT SALAD



Marinated Broccoli and Carrot Salad image

It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 2

Number Of Ingredients 5

1 1/2 cups broccoli flowerets
1/4 cup sliced carrot
1 medium green onion, sliced (1 tablespoon)
3 tablespoons low-fat Italian dressing
2 lettuce leaves

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.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

BROCCOLI CARROT SALAD



Broccoli Carrot Salad image

"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2-3 servings.

Number Of Ingredients 5

2 cups fresh broccoli florets
1 cup shredded carrot
1/2 cup sunflower kernels
1/2 cup dried cranberries
1/2 cup coleslaw dressing

Steps:

  • In a small bowl, combine all ingredients. Serve at room temperature or chilled.

Nutrition Facts : Calories 401 calories, Fat 28g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 708mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 5g fiber), Protein 7g protein.

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD



Vegan Carrot Broccoli and Bean Shoot Salad image

This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables.

Provided by The Blender Girl

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups shredded carrots
2 cups broccoli, slaw or 2 cups finely julienned broccoli stems
2 cups mung bean sprouts
1 large cucumber, peeled seeded and julienned
2 cups fresh cilantro or 2 cups coriander, chopped finely
1 bunch green onion, sliced finely
1/2 cup freshly squeezed lime juice (just over 1/2 cup)
3 tablespoons cold pressed sesame oil
2 tablespoons agave nectar
1 tablespoon apple cider vinegar
2 teaspoons wheat-free tamari
1/4 teaspoon ground pepper
1/2 teaspoon celtic sea salt
2 tablespoons fresh minced serrano peppers, chilli depending on the heat
3 -4 teaspoons freshly minced garlic

Steps:

  • Toss all of the vegetables together with the cilantro.
  • Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
  • Then stir in the garlic and chilli.
  • Pour the dressing over the salad and season to taste.
  • Garnish with sesame seeds or chopped raw nuts if desired. YUM!

Nutrition Facts : Calories 147.1, Fat 7.3, SaturatedFat 1.1, Sodium 2113.5, Carbohydrate 17.1, Fiber 4.3, Sugar 6.9, Protein 7

BROCCOLI, CAULIFLOWER, AND CARROT SALAD



Broccoli, Cauliflower, and Carrot Salad image

Adapted from Southern Living. This is easy and good! You may use packaged vegetables or buy them separately.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup light mayonnaise
1 -2 tablespoon sugar
2 tablespoons rice wine vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1 (12 ounce) package mixed raw broccoli (3/4 cup each) or 1 (12 ounce) package cauliflower florets, coarsely chopped (3/4 cup each)
10 ounces shredded carrots (or 1 1/4 cup carrots and shred yourself)
1/4 cup roasted peanuts, chopped (or walnuts)

Steps:

  • In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
  • Add the broccoli, cauliflower and carrots.
  • Toss to coat with dressing.
  • Sprinkle evenly with nuts.
  • Enjoy!

Nutrition Facts : Calories 170.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 7, Sodium 676.4, Carbohydrate 14.4, Fiber 3.6, Sugar 6.5, Protein 4.4

INDIAN BEAN, BROCCOLI & CARROT SALAD



Indian bean, broccoli & carrot salad image

Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness

Provided by Good Food team

Categories     Lunch, Main course

Time 30m

Number Of Ingredients 16

250g green bean , trimmed
1 head of broccoli , cut into florets
2 tsp vegetable oil
2 tsp black mustard seed
½ tsp dried chilli flakes
100g frozen pea (or use fresh)
3 large carrots , grated
large bunch coriander , roughly chopped
3 tbsp sunflower seed
200ml natural yogurt
½ cucumber , peeled and grated
thumb-sized piece ginger , grated
½ tsp ground cumin
juice and zest 1 lime
1 tbsp chopped mint leaves
pitta bread , to serve (optional)

Steps:

  • Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
  • Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
  • Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

CREAMY BROCCOLI AND CARROT SLAW



Creamy Broccoli and Carrot Slaw image

Categories     Salad     Side     Low Carb     Mayonnaise     Broccoli     Carrot     Summer     Bon Appétit

Yield 2 Servings; CAN BE DOUBLED

Number Of Ingredients 6

3 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons grated onion
1 1/4 teaspoons coarse-grained Dijon mustard
1 1/4 cups shredded peeled broccoli stems
3/4 cup shredded peeled carrots

Steps:

  • Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

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Top Asked Questions

What are the ingredients in a carrot and broccoli salad?
Ingredients 6 medium carrots, shredded 1 small bunch broccoli (about 12 ounces), chopped 1 cup raisins 1 small onion, chopped 1 garlic clove, minced 2/3 to 1 cup mayonnaise 1/2 cup sugar 1 teaspoon ground mustard 1/2 pound sliced bacon, cooked and crumbled
What is the best way to cook Broccoli and carrots?
1. Whisk together the oil, white wine vinegar, honey, and mustard in a large bowl. 2. Add the broccoli, carrot, cranberries, and onion; gently toss to coat. Cover and chill for 2 hours. 3. Sprinkle with the walnuts and bacon just before serving.
What is the best way to make Broccoli salad?
Directions. Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
What does broccoli carrot salad taste like?
Broccoli Carrot Salad combines fresh broccoli florets, shredded carrots, sliced red onion, and sweet dried cranberries in a sweet and zesty dressing and topped with candied nuts. My favorite salads are the ones that combine textures and flavors: tender with crunchy; salty with sweet; zesty with mild.

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