Shaved Carrot Salad With Scallions And Sesame Seeds Recipes
SESAME CARROT SALAD
This bright salad gains tons of flavor from fresh ginger and sesame oil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.
Nutrition Facts : Calories 107 g, Fat 5 g, Protein 2 g
SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.
Provided by Louisa Shafia
Categories Salad Carrot Radish Spring Passover Seed Herb Chive Side Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
- Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
- Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
- Do Ahead
- Dressing can be made 5 days ahead. Chill in a resealable container.
SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
SHAVED CARROT SALAD WITH SCALLIONS AND SESAME SEEDS
Yield serves 4
Number Of Ingredients 7
Steps:
- In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper; toss to combine, and serve.
CARROT GREENS SALAD WITH SESAME SEEDS
This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.
Provided by Cookiemonster
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 9h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Fat 10.7 g, Fiber 12.5 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 340.1 mg, Sugar 18.9 g
CARROT AND SCALLION SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a bowl combine the salt, pepper, Tabasco, vinegar and oil. Add the shredded carrots, scallions and garlic and mix well. Stir in the parsley.
- Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread. This can be prepared ahead and refrigerated until serving time.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
SHAVED CARROT SALAD WITH BAKED TOFU
This salad for 1 uses tamari-flavored baked tofu as a protein boost.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together vinegar, oil, honey, sesame seeds, and scallion. Add carrot, kale, and tofu. Season with salt.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 264 g
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