Denman Gerties Carrot Salad Recipes

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DAIKON-CARROT SALAD



Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

  • Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
  • Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
  • Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
  • Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

CARROT GELATIN SALAD



Carrot Gelatin Salad image

Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!

Provided by ASTENG

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 5h15m

Yield 8

Number Of Ingredients 3

1 (6 ounce) package lemon flavored Jell-O® mix
1 (20 ounce) can crushed pineapple, drained with juice reserved
4 large carrots, shredded

Steps:

  • In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
  • When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 32.6 g, Fat 0.1 g, Fiber 1.6 g, Protein 2.5 g, Sodium 140.1 mg, Sugar 30 g

OLD-FASHIONED CARROT SALAD



Old-Fashioned Carrot Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

GINGERED CARROT SALAD



Gingered Carrot Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups carrots, grated or shredded
1 cup grated jicama
1/4 cup finely minced scallion
1/2 tablespoon grated fresh ginger
5 tablespoons vegetable oil
4 tablespoons rice vinegar
1 tablespoon Asian sesame oil
Salt and freshly ground black pepper

Steps:

  • Place carrot, jicama, scallion and ginger in a bowl and mix well.
  • Beat vegetable oil and vinegar together. Beat in sesame oil. Pour dressing over carrot mixture and season with salt and pepper. Allow to marinate several hours before serving. Serve plain or on a bed of lettuce.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 2 grams, TransFat 0 grams

BELARUSSIAN CARROT SALAD



Belarussian Carrot Salad image

This recipe comes from "Delia's Vegetarian Collection"; Delia of course, being the famous Delia Smith. She in turn was given this recipe by a family she dined with on a trip to Minsk. Delia says this "simple, but oh-so-good carrot salad.....is prefect for winter when other salad ingredients are not at their best". But it would be good year round too. This recipe needs standing time to allow the flavours to develop; the minimum time for this is shown as cooking time. Once made, the salad will keep for two days in the fridge. Recipe posted for the Zaar World Tour 2005.

Provided by Mrs B

Categories     Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb carrot, peeled
2 tablespoons cider vinegar
1 teaspoon salt
1 tablespoon coriander seed (scant measure)
2 tablespoons vegetable oil (or any flavourless oil)
1 small onion, peeled and sliced
2 garlic cloves, minced
1 pinch cayenne pepper

Steps:

  • Grate the carrots in a food processor using a fine grater blade.
  • Place grated carrot in a bowl and pour over the vinegar and salt; mix ingredients well to make sure everything is evenly coated; Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop; When you are ready to assemble the salad, check how much juice the carrots have made and if necessary pour excess juice away.
  • Dry-roast the coriander seeds in a small frying pan over a medium heat (to do this, stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump); crush the roasted seeds lightly with a pestle and mortar .
  • Heat the oil in the same frying pan, add the onion and fry until golden; allow to cool slightly then drain the oil through a sieve on to the carrots; the onion has now served its purpose and can be used in another dish, or discarded.
  • Add the coriander seeds, garlic and cayenne pepper to the carrots, stir well and serve.

Nutrition Facts : Calories 121.7, Fat 7.3, SaturatedFat 0.9, Sodium 661.5, Carbohydrate 13.9, Fiber 4, Sugar 6, Protein 1.5

ZESTY LEMON CARROT SALAD



Zesty Lemon Carrot Salad image

Spunky cooked vegetables with an intense lemon-garlic flavor.

Provided by Dara

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 20m

Yield 3

Number Of Ingredients 6

1 (8 ounce) package baby carrots
10 mushrooms
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced garlic
¼ cup lemon juice

Steps:

  • Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  • Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 10.9 g, Fat 0.6 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 62.9 mg, Sugar 5.1 g

DENMAN GERTIE'S CARROT SALAD



Denman Gertie's Carrot Salad image

Got this when visiting a friend on Denman Is. (British Columbia), not Gertie incidentally! Ingredients are all staples, it's quick and easy and great to take to a pot luck. I'm always asked for the recipe.

Provided by emmat2

Categories     Onions

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

2 lbs carrots
1 cup sugar
1/2 cup white vinegar
1 (10 ounce) can tomato soup
1/2 cup oil
2 teaspoons mustard powder
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 green pepper
1 onion

Steps:

  • Peel, slice and cook carrots until tender.
  • Heat soup and all other ingredients (except the pepper and onion) in a saucepan.
  • When hot pour over cooked carrots and the onion and pepper.
  • Keeps for days in the fridge.

Nutrition Facts : Calories 241.1, Fat 11.5, SaturatedFat 1.8, Sodium 400.4, Carbohydrate 34.6, Fiber 3.3, Sugar 27.3, Protein 1.7

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