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.

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

TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE

Tangy Carrot-Apple Salad With Cider Vinaigrette image

Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon juice, but I leave that up to you! I did not serve mine over spinach, rather just in a small bowl as a meal starter. Lastly, I added some pepitas (pumpkin seeds without the shell), but again the addition of nuts is your choice.

Provided by januarybride

Categories Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons apple cider vinegar
1 small clove garlic, minced (1/2 tsp.)
2 cups grated carrots (about 3 small carrots)
1/2 cup red apple, diced (I added more)
1/4 cup sliced green onion
1/4 cup chopped fresh parsley
1/4 cup chopped dried cranberries
1 teaspoon agave nectar (may sub honey)
1 tablespoon olive oil (use a nice, full bodied oil)
2 cups baby spinach leaves

Steps:

Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

NUTTY CARROT SALAD

Nutty Carrot Salad image

With the sunflower kernels and a peanutty dressing, this is a new twist on carrot-raisin salad. My family loves this delightfully different combination, and I'm positive your family will, too.-Tami Escher, Dumont, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups shredded carrots
1 can (8 ounces) crushed pineapple, drained
1/4 to 1/2 cup raisins
1/4 to 1/2 cup sunflower kernels
1/4 cup salted peanuts
1/4 cup peanut butter
1/4 cup vanilla yogurt
1/4 cup mayonnaise
1/8 teaspoon salt
Lettuce leaves

Steps:

In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl.

Nutrition Facts :

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.

TANGY CARROT, RED CABBAGE & ONION SALAD

Tangy carrot, red cabbage & onion salad image

This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers

Provided by Good Food team

Categories Dinner, Side dish

Time 15m

Number Of Ingredients 10

Ingredients

4 carrots , cut into thin sticks or grated
½ red cabbage , finely shredded
2 small red onions , finely sliced
handful mint leaves
handful coriander leaves
handful toasted peanuts , roughly chopped
juice 2 limes
1 tbsp groundnut oil
1 red chilli , deseeded and finely chopped
1 tbsp soft brown sugar

Steps:

Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium

TANGY CARROT SLAW

Tangy Carrot Slaw image

from www.npr.org: "A traditional South Indian recipe, red or orange beets can be substituted for carrots for a variation of this slaw. This salad packs a punch with its tartness from the sharp lime and the heat from the jalapenos. This is a colorful, pretty slaw. A cup of grated mango can be substituted for the lime." asafetida powder (also known as hing) is available at any Indian grocer

Provided by Karen in MA

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons light olive oil or 2 tablespoons sunflower oil
1/4 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1/4 teaspoon asafoetida powder
1/2 medium jalapeno, seeded and finely chopped
2 cups carrots, grated
1/4 cup cilantro, finely chopped
1 lime, juice of half
salt

Steps:

Heat the oil in a saucepan.
Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.
Add the chopped jalapeno and let it sit for a minute to flavor the hot oil.
Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt; toss well.
Serve cold or at room temperature.

Nutrition Facts : Calories 93.3, Fat 7, SaturatedFat 1, Sodium 45.6, Carbohydrate 8.2, Fiber 2.4, Sugar 3.4, Protein 0.8

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