Sweet And Tangy Carrot Salad Recipes

SWEET 'N' TANGY CARROTS

Sweet 'n' Tangy Carrots image

With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 pounds carrots, sliced
1/4 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

Place 1 in. of water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain., Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 257mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET 'N TANGY CARROTS

Sweet 'n Tangy Carrots image

Categories [Vegetables]

Number Of Ingredients 1

Ingredients

[Simplot Simple Goodness Parisian Carrots,Canola oil,Butter,Brown sugar, packed,Dijon mustard,Salt,White pepper, ground,Parsley, fresh, chopped]

Steps:

Preheat oven to 400°F.
Toss frozen carrots in canola oil. Spread on a sheet pan and roast until tender, 15-18 minutes.
Melt the butter in a large sauté pan. Add the brown sugar, mustard, salt and pepper. Stir over low heat until well blended. Add the roasted carrots back into the pan and toss to coat thoroughly. Sprinkle with parsley and serve.

EASY SWEET & TANGY UKRAINIAN "KOREAN CARROT" SALAD

Easy Sweet & Tangy Ukrainian

Number Of Ingredients 7

Ingredients

5 large carrots, grated or thinly julienned
5 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon ground coriander seed*
1 tablespoon raw organic honey
1 teaspoon sea salt
¼ teaspoon black pepper

Steps:

Grate or julienne the carrots and place into a large bowl. Sprinkle 1 tablespoon of salt over the carrot and mix thoroughly, using your hands to massage the carrot. Set the bowl aside to rest for ten minutes. The salt will draw the extra water out of the carrot. While the carrot is resting, in a small bowl, thoroughly mix all the other ingredients for the marinade. Using your hands, squeeze the excess water out of the carrots and place the squeezed carrot into another bowl. Pour the marinade over the top of the carrots. Stir thoroughly. Chill in refrigerator for at least four hours, preferably overnight.

SWEET CARROT SALAD

Sweet Carrot Salad image

This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.

Provided by Doug Matthews

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound carrots, grated
1 cup crushed pineapple
½ cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice

Steps:

In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Nutrition Facts : Calories 105 calories, Carbohydrate 20.6 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 60.3 mg, Sugar 15.3 g

TANGY CARROT SALAD

Tangy Carrot Salad image

A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.

Provided by Stephanie

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups sliced carrots (1/8-inch thick)
4 cups diced carrot
1 Spanish onion, sliced paper thin
1 green bell pepper, cut into thin strips
1 (10.75 ounce) can condensed tomato soup with basil and oregano
¾ cup white vinegar
½ cup vegetable oil
⅓ cup white sugar
1 teaspoon prepared yellow mustard
½ teaspoon salt

Steps:

Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
Gently toss Spanish onion and green bell pepper together with carrots.
Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.

Nutrition Facts : Calories 241 calories, Carbohydrate 27.8 g, Fat 14.6 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 453.2 mg, Sugar 18 g

SWEET AND TANGY CUCUMBER SALAD

Sweet and Tangy Cucumber Salad image

This sweet and tangy side dish sent in by Mary Farley comes together in a snap. "I often take this to church potlucks," she writes from Wasilla, Alaska. "It is so pretty and colorful with the red pepper and unpeeled cucumbers."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

3 cups thinly sliced cucumbers
1 small sweet red pepper, julienned
1/2 cup chopped sweet onion
1/3 cup sugar
1/4 cup white wine vinegar
1-1/2 teaspoons salt
1 teaspoon dill seed

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET GRATED CARROT SALAD

Sweet Grated Carrot Salad image

I found this on foodbycountry.com. I'm posting it for ZWT 6. Morocco North Africa Note: Cook time is chill time.

Provided by CJAY8248

Categories Vegetable

Time 2h10m

Yield 10-12 salads, 10-12 serving(s)

Number Of Ingredients 5

Ingredients

4 -6 sprigs fresh flat-leaf parsley
1/4 teaspoon cinnamon, ground
1 1/2 teaspoons confectioners' sugar
2 oranges, juice of
1 3/4 lbs carrots, grated

Steps:

Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl.
Add the grated carrots and mix well.
Taste and adjust the seasonings if necessary. Serve slightly chilled.

CLASSIC CARROT SALAD

Classic Carrot Salad image

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

Ingredients

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

Steps:

In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
Refrigerate for at least 1 hour, then serve chilled.

SWEET CARROT AND COCONUT SALAD

Sweet carrot and coconut Salad image

Make and share this Sweet carrot and coconut Salad recipe from Food.com.

Provided by Bekah

Categories Coconut

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups grated carrots
1/2 cup sweetened coconut
1/4 cup raisins
1/4 cup slivered almonds
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
pepper

Steps:

Place all ingredients in bowl and toss.
Season to taste with pepper and serve.
ENJOY!

Nutrition Facts : Calories 384.4, Fat 26.6, SaturatedFat 7.7, Sodium 416.3, Carbohydrate 36.4, Fiber 6.1, Sugar 24.4, Protein 5.1

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