Israeli Carrots Recipes

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ISRAELI CARROT SALAD



Israeli Carrot Salad image

This Israeli Carrot Salad is a spicy must-have on your Rosh Hashanah seder table.

Provided by Jamie Geller

Categories     Salads

Time 7m

Yield 4

Number Of Ingredients 8

1 (10-ounce) bag shredded carrots
2 cloves garlic, finely minced
1 tablespoon chopped fresh parsley
½ - 1 teaspoon schug or crushed red pepper
Juice of 1 lemon
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • 1. In large bowl toss carrots, garlic, parsley, schug, lemon juice, and oil. 2. Season to taste with salt and pepper.

Nutrition Facts :

ISRAELI CARROTS



Israeli Carrots image

Make and share this Israeli Carrots recipe from Food.com.

Provided by Chef rmshill

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 quarts water
1 lb baby carrots, halved
1 garlic clove
1/2 cup fresh cilantro
2 tablespoons fresh dill (I used 1 t of dried)
1 tablespoon olive oil
1 tablespoon orange juice
1/2 teaspoon cumin
1/4 teaspoon kosher salt

Steps:

  • Bring water to boil and add carrots. Cook 5 minutes and drain.
  • Place garlic, cilantro and rest of ingredients in a food processor until combined. Spoon mixture over carrots and toss to coat. Serve warm or room temperature.

Nutrition Facts : Calories 36.9, Fat 1.8, SaturatedFat 0.2, Sodium 106.7, Carbohydrate 5.1, Fiber 1.7, Sugar 2.9, Protein 0.5

ISRAELI CARROT SALAD



Israeli Carrot Salad image

Taken from a magazine, not sure which, but the entry states: "This refreshing dish marries sweet carrots and orange juice with fresh ginger and crushed red pepper" It also includes creamy avocados which give a nice contrast of textures and colors. Cooking time is marinating time.

Provided by Mami J

Categories     Vegetable

Time 1h20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag carrots, peeled and coarsely grated
1 cup orange juice, freshly squeezed (2 large oranges)
1/4 cup golden raisin
1 tablespoon fresh ginger, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 medium avocados

Steps:

  • In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
  • To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.

Nutrition Facts : Calories 132.8, Fat 7.6, SaturatedFat 1.1, Sodium 335.8, Carbohydrate 16.9, Fiber 5.3, Sugar 8.3, Protein 1.9

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