Spicy Carrot Rice Salad Recipes

SPICED CARROT SALAD

Steps:

• Place raisins and lemon juice in a small bowl, and let stand until raisins plump slightly, about 5 minutes.
• Remove tops from carrots, and chop to equal ¼ cup; set aside. Shred carrots in a food processor, using the shredding disk, and place in a large bowl. (Alternatively use pre-shredded carrots and chopped parsley).
• Heat oil in a small skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in cumin seeds and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
• Add garlic mixture to shredded carrots; stir in raisins and lemon juice. Sprinkle with salt and several grinds black pepper. Add carrot tops, and toss to combine.

SMOKY SPICED CARROT RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the carrots until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring occasionally.
• Garnish with parsley.
• Enjoy!

SPICY CARROT SALAD

Steps:

• Top and tail the carrots, scrub or scrape off the skin as required.
• Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
• When cool, strain the carrots and cut them into slices or chunks.
• Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
• Leave to cool, serve garnished with freshly chopped parsley.

SPICY RICE NOODLE SALAD

Steps:

• Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

RAISIN, RICE AND CARROT SALAD

Steps:

• Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
• Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
• Chill thoroughly, preferably at least 24 hours if possible.

SPICY CARROT SALAD

Steps:

• In a nonreactive bowl, combine all ingredients except mint. Let sit 15 minutes (or refrigerate up to 8 hours). Toss with mint just before serving.