Sweet And Spicy Carrot Salad Recipes

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SWEET AND SPICY CARROT FRIES



Sweet and Spicy Carrot Fries image

Sweet and spicy carrot fries--these puppies are magic. Make them in 30 minutes and then watch them disappear!

Provided by Live.Life-Love.Food

Categories     Side Dish     Fries Recipes     Veggie Fries Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound carrot, peeled and cut into matchsticks
1 tablespoon olive oil, or as needed
1 teaspoon pure maple syrup
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, or to taste
1 pinch curry powder
1 pinch hot paprika
Calories81.9 calories
Carbohydrate12.2 g
Fat3.7 g
Fiber3.3 g
Protein1.1 g
SaturatedFat0.5 g
Sodium318.7 mg
Sugar6.4 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking pan with parchment paper.
  • Spread carrots on the prepared baking sheet; toss with enough olive oil to coat. Drizzle with maple syrup and sprinkle with salt, cayenne, curry powder, and paprika. Toss everything together and spread out evenly.
  • Roast in the preheated oven, tossing a few times while they bake, until tender, about 20 minutes. Serve hot.

MOROCCAN SPICY CARROT SALAD



Moroccan Spicy Carrot Salad image

Carrots are cut into thin, round pieces and cooked with the spices.

Provided by malak

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

1 pound carrots, peeled and sliced into thin rounds
2 cups water
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon sweet paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon wine vinegar
½ teaspoon ground cumin
¼ cup cilantro leaves
Calories74.1 calories
Carbohydrate7.9 g
Fat4.8 g
Fiber2.3 g
Protein0.9 g
SaturatedFat0.7 g
Sodium56.4 mg
Sugar3.6 g

Steps:

  • Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
  • Stir vinegar and cumin through the carrot mixture.
  • Remove the pan from heat and set aside to allow salad to cool to room temperature.
  • Garnish with cilantro to serve.

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

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
Calories183 calories
Carbohydrate34.3 g
Fat5.4 g
Fiber2.7 g
Protein3.5 g
SaturatedFat0.7 g
Sodium332.5 mg
Sugar28.4 g

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.

SPICY BEET AND CARROT SALAD



Spicy Beet and Carrot Salad image

A great way to get your nutrients in each day.

Provided by cpchef

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 1h

Yield 5

Number Of Ingredients 13

olive oil cooking spray
1 pound carrots - peeled and cut into 1/2-inch pieces
1 onion, cut into 1/2-inch pieces
1 pound beets - peeled and cut into 1/2-inch pieces
1 tablespoon honey
¼ teaspoon ground dried chipotle pepper
1 teaspoon Dijon mustard
1 tablespoon olive oil
½ cup brewed black tea
2 teaspoons apple cider vinegar
⅛ teaspoon sea salt
5 cups arugula
2 ½ ounces crumbled goat cheese
Calories189.8 calories
Carbohydrate26.5 g
Cholesterol11.2 mg
Fat7.5 g
Fiber6.2 g
Protein6.4 g
SaturatedFat3.4 g
Sodium283.7 mg
Sugar16.6 g

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch roasting pan with cooking spray.
  • Place the carrots and onion on one side of the pan, and the beets on the other side. Spray the vegetables with cooking spray. Cover pan with aluminum foil.
  • Roast the vegetables in the preheated oven for 20 minutes, then uncover pan and roast until browned and tender, about 20 more minutes.
  • Whisk together the honey, ground chipotle pepper, Dijon mustard, olive oil, tea, apple cider vinegar, and salt until the mixture is smooth and the salt has dissolved. Place the roasted carrots, onion, and beets into a large bowl, and pour the dressing over the vegetables. Gently toss vegetables to coat with dressing.
  • To serve, place 1 cup of arugula on each of 5 salad plates, then top with 1 cup of the dressed vegetables and 1/2 ounce of goat cheese.

SWEET AND SPICY RED FEZ BURGER WITH MARRAKESH CARROT SALAD AND CHERMOULA MAYONNAISE



Sweet and Spicy Red Fez Burger with Marrakesh Carrot Salad and Chermoula Mayonnaise image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 burgers

Number Of Ingredients 35

1 lemon, juiced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground paprika
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon honey
1 teaspoon chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and grated
1/2 cup chopped fresh cilantro leaves
4 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon harissa (North African hot sauce)
1 lemon, juiced
1 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 1/2 pounds ground chuck
1/2 pound merguez (North African-style lamb sausage), casing discarded
2 ounces dried apricots, diced
2 ounces dried dates, diced
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons harissa
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser (or hamburger) rolls, split
3 ounces red food coloring
3 cups shredded romaine lettuce

Steps:

  • For the Marrakesh Carrot Salad: combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.
  • For the Chermoula Mayonnaise: combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.
  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • For the Meat Patties: combine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
  • Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.
  • To assemble the burgers: spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a Meat Patty, and an equal amount of the Carrot Salad. Add the roll tops and serve.

AIR FRYER SWEET AND SPICY ROASTED CARROTS



Air Fryer Sweet and Spicy Roasted Carrots image

These tender and roasted carrots cooked in the air fryer can be on your table in less than half an hour. Tossed in a honey-butter sauce and sprinkled with your choice of fresh basil, chives, or just salt and pepper.

Provided by Yoly

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 8

1 serving cooking spray
1 tablespoon butter, melted
1 tablespoon hot honey (such as Mike's Hot Honey®)
1 teaspoon grated orange zest
½ teaspoon ground cardamom
½ pound baby carrots
1 tablespoon freshly squeezed orange juice
1 pinch salt and ground black pepper to taste
Calories129.2 calories
Carbohydrate19.3 g
Cholesterol15.3 mg
Fat6.1 g
Fiber3.5 g
Protein0.9 g
SaturatedFat3.7 g
Sodium206.4 mg
Sugar14.6 g

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
  • Combine butter, honey, orange zest, and cardamom in a bowl. Remove 1 tablespoon of the sauce to a separate bowl and set aside. Add carrots to the remaining sauce and toss until all are well coated. Transfer carrots to the air fryer basket.
  • Air fry until carrots are roasted and fork tender, tossing every 7 minutes, for 15 to 22 minutes. Mix orange juice with reserved honey-butter sauce. Toss with carrots until well combined. Season with salt and pepper.

SWEET AND SPICY CARROT SALAD



SWEET AND SPICY CARROT SALAD image

Categories     Salad     Vegetable     Side     Quick & Easy

Yield 6 servings

Number Of Ingredients 10

1 1/2 lb carrots, peeled and cut into bite-size pieces
3 tbl freshly squeezed lemon juice
1/2 tbl honey
1 tsp extra virgin olive oil
1 garlic clove, minced
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp salt
1/2 cup golden raisins

Steps:

  • briing 2 quarts of water to a boil, add carrots, return to boil cook 2 minutes until crisp but tender draiin well, let cool in bowl, whisk rest of ingredients except raisins add carrots and raisins to bowl and toss refrigerate for minimum of 3 hrs top with nuts if desired just before serving

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