Marinated Cauliflower And Carrot Salad Recipes

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MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

Steps:

  • In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CAULIFLOWER & CARROT SALAD



Cauliflower & carrot salad image

Keep this healthy salad in the fridge to serve with cold meats or cheese

Provided by Mary Cadogan

Categories     Side dish

Time 15m

Number Of Ingredients 9

1 small or ½ large cauliflower
2 carrots , grated
1 red onion , finely chopped
2 tsp capers
2 tbsp chopped parsley
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise

Steps:

  • Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
  • Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

Nutrition Facts : Calories 141 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

CUMIN-MARINATED CAULIFLOWER AND CARROT SALAD



Cumin-Marinated Cauliflower and Carrot Salad image

Here's a salad inspired by the flavors of Moroccan cooking! The original recipe was found in the 2000 Pillsbury Classic, Farmer's Market Cookbook. Cooking & preparation does not include the 3 hours needed in the refrigerator to marinate!

Provided by Sydney Mike

Categories     Cauliflower

Time 20m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

1 head cauliflower, cut into bite-size pieces
2 cups baby carrots, cut in half crosswise
1/3 cup lemon juice
1/3 cup vegetable oil
3 tablespoons fresh parsley, chopped
1 teaspoon cumin
1/2 teaspoon salt
1 dash cayenne pepper

Steps:

  • Fill large saucepan with water & bring to boil, then add cauliflower & carrots.
  • Bring back to a boil & cook 2 minutes to blanch, then drain & rinse with cold water to stop cooking.
  • Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well.
  • Add cauliflower & carrots, tossing to coat.
  • Refrigerate at least 3 hours before serving, stirring occasionally & letting veggies marinate.

Nutrition Facts : Calories 227.1, Fat 18.8, SaturatedFat 2.5, Sodium 387.4, Carbohydrate 14.4, Fiber 5, Sugar 6.4, Protein 3.5

MARINATED CAULIFLOWER AND CARROT SALAD



Marinated Cauliflower and Carrot Salad image

This recipe, as is, comes from Taste of Home Best Holiday Recipes, 2008. Preparation time does not include the 8 hours need to marinate!

Provided by Sydney Mike

Categories     Cauliflower

Time 10m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups cauliflower florets, fresh
1 bay leaf
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 cup carrot, shredded
1/4 cup red onion, chopped
1/4 cup fresh parsley, minced
1/4 teaspoon dried basil

Steps:

  • In small saucepan, bring vinegar, oil & water just to a boil.
  • Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
  • Add hot oil mixture to cauliflower mixture, then toss to combine.
  • Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
  • Add carrot, onion, parsley & basil, then toss to coat.
  • Cover & refrigerate another 2 hours.
  • Before serving, discard bay leaf.

Nutrition Facts : Calories 56.3, Fat 4.7, SaturatedFat 0.7, Sodium 18.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.3, Protein 1

MARINATED BROCCOLI-CAULIFLOWER SALAD



Marinated Broccoli-Cauliflower Salad image

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

Steps:

  • In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

MARINATED CAULIFLOWER AND CARROTS WITH MINT



Marinated Cauliflower and Carrots With Mint image

This is an elaboration of one of my favorite carrot dishes. That dish couldn't be simpler - steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.

Provided by Martha Rose Shulman

Categories     dinner, lunch, snack, vegetables, appetizer, side dish

Time 15m

Yield 8 to 10 servings as a starter or side

Number Of Ingredients 6

1 pound carrots, peeled, quartered, or if fat, cut into sixths at fat ends, then into 2-inch lengths
1 pound cauliflower (1 small head, 1/2 to 3/4 of a large head), cut or broken into small florets
Salt and freshly ground black pepper
1/4 cup sherry vinegar or champagne vinegar
1/4 cup extra virgin olive oil
2 to 4 tablespoons chopped fresh mint (to taste)

Steps:

  • Place carrots and cauliflower in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until both vegetables are tender but not too soft. Drain and transfer to a bowl. Add salt and pepper, and toss with vinegar and olive oil. Allow to cool slightly, then toss with mint. Serve warm or at room temperature. If serving warm, just before serving heat in a pan over medium heat, preferably before adding mint.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams

MARINATED CARROT SALAD



Marinated Carrot Salad image

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

Provided by TIA_DAWN

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
¼ cup white sugar
½ cup white vinegar
¼ cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ cup chopped celery
½ cup chopped green onion
1 green bell pepper, seeded and cut into strips

Steps:

  • Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  • In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 23.7 g, Fat 7.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 303.9 mg, Sugar 15 g

CAULIFLOWER AND CARROT SALAD



Cauliflower and Carrot Salad image

Categories     Salad     Steam     Cauliflower     Carrot     Summer

Yield 4 to 6 servings

Number Of Ingredients 7

1 small head cauliflower, cut into bite-size florets
1 cup baby carrots, halved lengthwise
1/2 cup pitted black olives, preferably oil-cured
1/4 cup minced fresh parsley or cilantro, or more to taste
2 scallions, green parts only, thinly sliced
1/4 cup vinaigrette, homemade (page 221) or store-bought, or as needed to moisten
Salt and freshly ground pepper to taste

Steps:

  • Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.
  • Transfer the vegetables to a colander and refresh under cool water.
  • Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.
  • nutrition information
  • Calories: 217
  • Total Fat: 16g
  • Protein: 3g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Sodium: 425mg

AUNT DOROTHY'S MARINATED CARROT SALAD



Aunt Dorothy's Marinated Carrot Salad image

This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

Provided by Scott

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time P1DT35m

Yield 12

Number Of Ingredients 12

2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
¾ cup white vinegar
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped

Steps:

  • Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
  • In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
  • In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g

MARINATED CAULIFLOWER SALAD



Marinated Cauliflower Salad image

This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 large head cauliflower (about 2 pounds), cut into small florets
1/4 cup white-wine vinegar
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons brine-packed capers, drained and rinsed
2 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Working in batches, blanch cauliflower until just tender, about 2 minutes. Drain; transfer to a bowl.
  • Whisk together vinegar, onion, and mustard in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper. Drizzle vinaigrette over warm cauliflower, and add capers and parsley. Stir to combine.
  • Cover, and refrigerate overnight or up to 1 day. Serve chilled or at room temperature.

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