Martha Stewart Carrot Salad Recipes

CARROT RAISIN SALAD

Steps:

• Peel and coarsely grate carrots.
• In a large skillet over high heat, bring 1 cup water, white-wine vinegar, coarse salt, ground cumin, ground pepper, and red-pepper flakes to a boil.
• Add carrots and raisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally, 8 to 10 minutes.
• Mix in olive oil. Transfer to a covered container; chill until ready to serve.

SHREDDED BEET AND CARROT SALAD

Steps:

• In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
• In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

MOROCCAN CARROT SALAD

Steps:

• Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
• In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
• In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
• Add carrots, pistachios, and cilantro to dressing; toss to combine.

CURLY CARROT SALAD

Steps:

• Peel carrots, and cut them into 3-inch lengths. Using a mandoline or sturdy vegetable peeler, slice carrots into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.
• Discard any bruised romaine leaves, and slice head into 1/4-inch-wide pieces.
• Combine carrot strips, romaine, half of the cheese, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine.
• Divide among four serving plates. Top with remaining feta cheese.

CARROT SALAD

Steps:

• In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.

MOM'S CARROT AND RAISIN SALAD

Steps:

• Stir the shredded carrots, orange juice, and raisins together in a bowl.

SHREDDED CARROT SALAD

Steps:

• In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.

CARROT-AND-LENTIL SALAD

Steps:

• Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
• Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
• Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.

OLD-FASHIONED CARROT SALAD

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.

CARROT SALAD WITH GINGER

Steps:

• Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.

JULIENNED-CARROT AND KALE SALAD

Steps:

• Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.