Carrotsaladwithmarconaalmondsanddriedmangoes Recipes

GRANDMA'S CARROT SALAD

Grandma's Carrot Salad image

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Provided by Mrs. Wynkoop

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 5

Ingredients

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

Steps:

Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g

CANDIED CARROTS

Candied Carrots image

Candied Carrots - tender and delicious candied carrots that takes only 10 mins on skillet. Easy candied carrots recipe that is great anytime of the year.

Provided by Rasa Malaysia

Categories American Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 lb. (0.4 kg) baby carrots
3 tablespoons unsalted butter
3 tablespoons white sugar or brown sugar
1/4 teaspoon salt or to taste
3 dashes ground black pepper
1 teaspoon chopped parsley

Steps:

Bring a pot of water to boil and cook the baby carrots for 5 minutes. Drain and set aside.
While you're waiting for the carrots to cook, heat up a skillet with the butter on medium to low heat. When the butter melts, add the brown sugar, stir to combine well. Add the carrots into the skillet, season with salt and black pepper. Cook for a few minutes until they are nicely glazed, add the parsley and combine well. Dish out and serve immediately.

Nutrition Facts : Calories 202 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3 people, Sodium 313 milligrams sodium, Sugar 19 grams sugar

MOROCCAN-STYLE CARROT SALAD

Moroccan-Style Carrot Salad image

Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!

Provided by The Mediterranean Dish

Categories Salad

Time 30m

Number Of Ingredients 14

Ingredients

water
Kosher salt
2 lb carrots, peeled and cut into medallions
1 celery stalk, chopped
3/4 tsp harissa spice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
1 to 2 garlic cloves, minced
1 celery stick finely chopped
1/2 cup chopped fresh cilantro (mint or parsley would work as well)
1 to 2 tbsp fresh lemon juice
3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
3 tbsp toasted sesame seeds, optional

Steps:

Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg

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