Spicy Carrot Salad Recipes

SPICED CARROT SALAD

Spiced Carrot Salad image

Garlicky, cumin-spiced oil enhances the flavor in this recipe for Spiced Carrot Salad.

Provided by Ananda Eidelstein

Time 15m

Number Of Ingredients 9

Ingredients

0.25 cup golden raisins
2.5 tablespoons fresh lemon juice (from 1 lemon)
1 bunch rainbow carrots with tops (about 1 lb.)
2 tablespoons olive oil
1 garlic clove, chopped
0.25 teaspoon cumin seeds
0.25 teaspoon crushed red pepper
0.25 teaspoon sea salt
Freshly ground black pepper

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.

Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, SaturatedFat 1 g, Sodium 212 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 (serving size, UnsaturatedFat 0 g

SPICED CARROT SALAD

Spiced Carrot Salad image

Categories Side Pistachio Carrot Summer Anise Dill Cilantro Coriander Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 pound carrots with fresh green tops if available
1/3 cup currants
1/2 cup chopped pistachios, toasted
1 tablespoon coriander seed, toasted
2 teaspoons anise seed, toasted
1/4 teaspoon cinnamon
1 tablespoon honey
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon kosher salt, divided
1/2 cup loosely packed picked fresh dill
1/2 cup loosely packed fresh cilantro leaves

Steps:

Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

SPICY CARROTS

Spicy Carrots image

While the entree cooks, fix a speedy stovetop side dish of Spicy Carrots. "After my sister brought the carrots to a family gathering, my husband begged me to asked for the recipe," recalls Dawn Flanigan of Westville, Ohio. Folks who like horseradish will enjoy the tangy-sweet combination. "It tastes too good to be so quick and easy," Dawn Assures. "I use baby carrots to save time, but regular carrots can be sliced into sticks instead," she adds.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 6

Ingredients

3-1/2 cups fresh baby carrots
2 tablespoons butter
2 tablespoons sugar
1 tablespoon prepared horseradish
1 teaspoon dried parsley flakes
Salt and pepper to taste

Steps:

Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

Nutrition Facts : Calories 96 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 134mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

SPICY CARROT SALAD

Spicy Carrot Salad image

This sweet and spicy salad works as an appetizer at any gathering.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

8 medium carrots, thinly sliced
1/4 cup olive oil
1/3 cup fresh lemon juice
2 teaspoons coarse salt
2 jalapeno chiles (ribs and seeds removed), minced
1 teaspoon ground cumin
2 teaspoons honey
1 cup packed chopped mint leaves

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.

Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 2 g, Protein 1 g

THAI CARROT SALAD

Thai Carrot Salad image

I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.

Provided by kheldar33

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound carrots, coarsely grated
1 cup white sugar
½ cup water
½ cup rice vinegar
2 tablespoons minced garlic
2 tablespoons Thai fish sauce
1 ½ teaspoons Thai red curry paste
2 tablespoons lime juice
1 tablespoon red pepper flakes
½ cup finely chopped unsalted peanuts

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.

Nutrition Facts : Calories 183 calories, Carbohydrate 34.3 g, Fat 5.4 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 332.5 mg, Sugar 28.4 g

SPICY CARROT SALAD

Spicy Carrot Salad image

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

18 ounces carrots
2 tablespoons olive oil
lemon juice, the equivalent of 1 lemon
1/2 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon sugar
1 garlic clove, chopped and crushed with
1 teaspoon salt
1/2 teaspoon ground ginger
chopped parsley, to garnish

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.

Nutrition Facts : Calories 120.5, Fat 7.1, SaturatedFat 1, Sodium 675.3, Carbohydrate 14.4, Fiber 4.1, Sugar 7.2, Protein 1.3

SPICED CARROT SALAD

Spiced Carrot Salad image

Provided by Pierre Franey

Categories dinner, easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound fresh carrots (about 12)
1 large garlic clove, peeled but left whole
Salt to taste
1/2 cup fresh lemon juice
1/8 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne
1/4 cup olive oil
Chopped parsley for garnish

Steps:

Trim and scrape the carrots, and place them in a saucepan.
Cover the carrots with water, and add the garlic and salt. Bring to a boil, and cook for 10 minutes. Drain. Then, cut the carrots into 1/2-inch rounds (there should be about 2 1/2 cups).
In a bowl, combine the lemon juice, cinnamon, cumin, paprika and cayenne. Blend well. Add the carrots and half the oil. Stir well.
Spoon out individual portions, and sprinkle the remaining oil over them evenly. Garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 247 milligrams, Sugar 4 grams

SPICED CARROT SALAD

Spiced Carrot Salad image

Categories Salad Garlic Ginger Herb Vegetable Side High Fiber Carrot Summer Cilantro Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

4 large garlic cloves
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon ground ginger
1 tablespoon ground cumin
5 large carrots (about 1 1/2 pounds), peeled, cut into 1/4-inch-thick rounds

Steps:

Finely chop garlic in processor. Add cilantro, oil, lemon juice, ginger and cumin. Process until well blended.
Cook carrots in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Cool to room temperature; serve.

SPICY MOROCCAN CARROT SALAD

Spicy Moroccan Carrot Salad image

This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.

Provided by threeovens

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs carrots
1/3 cup olive oil, plus extra to garnish
1 onion, minced
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chili, minced (and seeded, if you want less heat)
1 green onion, minced
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon preserved lemon, chopped (Quick Preserved Lemon)
kosher salt
2 1/2 cups fresh cilantro, coarsely chopped plus extra to garnish
1/2 cup Greek yogurt, chilled

Steps:

Peel carrots and dice them; place in a large saucepan and cover with salted water.
Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
Remove from heat and season liberally with salt, stir well, and let cool.
Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1

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