Oriental Carrot Salad Recipes

SPIRALIZED ASIAN CARROT SALAD

Steps:

• In a small bowl, mix together the Salad Dressing ingredients.
• Spiralize or shred the carrots into a large bowl.
• Add the remaining ingredients for the carrot salad.
• Dress the salad carefully, adding some of the dressing and mixing well. Continue to add until the salad is nicely dressed.
• Transfer to a serving bowl and chill until ready to eat.

ASIAN CARROT SLAW

Steps:

• In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper, and toss to combine.

THAI CARROT SALAD

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

ORIENTAL CARROT SALAD

Steps:

• In medium bowl, combine carrots and green pepper.
• In a small bowl, combine remaining ingredients.
• Add to carrots, mixing well.
• Chill several hours to blend flavors.
• (To toast sesame seeds, place them in a shallow pan in a 350 degree oven for 15 minutes, or until lightly toasted, stirring occasionally.).

CARROT GREENS SALAD WITH SESAME SEEDS

Steps:

• Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
• Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
• Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
• Cover greens and refrigerate to marinate at least 1 hour before serving.

ASIAN CARROT NOODLE SALAD

Steps:

• Depending on your noodles, you may need to start cooking them before or after you slice the carrots. Mine only take 5 minutes so I did them afterwards.Regardless start boiling your water for them now.
• Wash and peel your carrots. With your vegetable peeler make long carrot "noodles". This is the bulk of the prep time. If I find an easier way to do this, I will amend this recipe.
• Sprinkle the carrot peels with salt to draw out moisture. In a few minutes they will be quite limp (like cooked noodles). If you are using fast cooking noodles, now would be the time to cook them.
• Mix the last three ingredients.
• Mix the limp carrot strips, the cooked and drained noodles, and the sauce mixture.
• Refrigerate at least one hour before serving(the cook time listed), but can be made as much as 24 hours ahead of time.