Coolcarrotsalad Recipes
COOL CARROT SALAD
I enjoy this cold salad as a side dish at a summer BBQ or potluck for something a little different. Very inexpensive to make and take along. Better the longer it sits so i try to make it the night before.I am guessing at serving size as it depends on the appetites,I have doubled it before for a larger crowd.The cook time i listed does not include any overnight refrigeration.
Provided by Rhonda J
Categories Vegetable
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut carrots into coins and cook until tender-crisp.
- Drain& cool.
- Place in lg.
- bowl.
- Add onions& green pepper to carrots.
- Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.
Nutrition Facts : Calories 318.9, Fat 22.3, SaturatedFat 3.4, Sodium 342.2, Carbohydrate 30.1, Fiber 3.4, Sugar 22.5, Protein 1.7
COOKED CARROT SALAD
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
Provided by PanNan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7
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