Carrot Salad With Coriander Vinaigrette And Pistachios Recipes
CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS
The base of the simple carrot salad is coarsely grated or julienned carrot. The vinaigrette is a simple combination of toasted, crushed coriander seeds, garlic, lemon juice, olive oil, and red pepper flakes for a touch of heat! For ease, I recommend grating the carrots with the disc attachment of a large food processor.
Provided by Laura / A Beautiful Plate
Categories Salads
Time 40m
Number Of Ingredients 9
Steps:
- Toast the Pistachios: Preheat the oven to 350°F (176°C) with a rack in the center position. Place the pistachios on a small baking sheet and toast for 5 to 7 minutes, tossing frequently to prevent them from burning. Set aside and allow to cool completely; then coarsely chop.
- Toast the coriander seeds in a dry skillet, tossing frequently, until fragrant. Remove immediately from the heat. Coarsely crush in a mortar and pestle (or smash with the side of a knife) and set aside.
- In a salad bowl, whisk together the grated garlic, lemon juice, red pepper flakes, and chopped coriander seeds. Slowly drizzle in the olive oil, whisking vigorously, until emulsified. Season with salt to taste.
- Add the grated (or julienned) carrot to the bowl the dressing, toss, and allow the salad to sit for at least 30 minutes. Add the chopped pistachios and fresh cilantro leaves and toss. Serve at room temperature or cold from the fridge.
Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 11 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 214 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 15 g
CARROT SALAD WITH YOGURT AND CORIANDER
The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool.
- DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
- Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.
- DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
- Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
- Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY
Provided by Joan Nathan
Categories easy, quick, weekday, salads and dressings
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
- Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
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- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.
- Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop.
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