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Simple and Elegant White Carrot Salad Recipe

Simple and Elegant White Carrot Salad Recipe


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Dirt Candy's White Carrot Salad

Crispy, sweet and light, this salad can quickly be thrown together as a side dish for carrot buns, easy stir-fries or other Asian-flavored main dishes.

— Yasmin Fahr

Click here to see Dirt Candy's Vegetarian Carrot Bun Slide Show

Ingredients

  • 3 cups julienned white carrots
  • 2 cups julienned hot-house cucumbers (no seeds)
  • ¼ cup thinly sliced scallions
  • 2 teaspoons finely julienned ginger
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons lime juice
  • ½ teaspoon lime zest
  • Salt, to taste

Directions

Mix everything right before ready to serve. Add salt to taste.


French Carrot Salad with Honey Dijon Dressing

Ever wondered how to take a bunch of carrots and turn it into a can’t-stop-eating-it Carrot Salad? The French know! Grate them then toss with a simple yet mouthwatering Honey Mustard Lemon Dressing. It adds tons of flavour and makes the carrot “juicy” with a Coleslaw-like texture.

One bite and you’ll know this is a keeper!


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

Ingredients

  • 1 pound carrots, peeled
  • 2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 1-1/2 tablespoons vegetable oil
  • 1-1/2 tablespoons extra virgin olive oil
  • 1-2 teaspoons honey, to taste
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Instructions

  1. Grate the carrots in a food processor. Set aside.
  2. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
  3. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Nutrition Information

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  • Serving size: about 3/4 cup
  • Calories: 150
  • Fat: 11 g
  • Saturated fat: 1 g
  • Carbohydrates: 14 g
  • Sugar: 8 g
  • Fiber: 3 g
  • Protein: 1 g
  • Sodium: 253 mg
  • Cholesterol: 0

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.


Carrot Salad Serving Suggestions

This carrot salad recipe is incredibly versatile, so it’s a great one to have in your back pocket. As-written, it’s a stellar side dish for a dinner or brunch. For dinner, pair it with brothy white beans, veggie burgers or black bean burgers, crispy falafel, or a protein of your choice. If you’re serving it for brunch, try pairing it with any of these savory recipes:

Round out the meal with something sweet! My chocolate chip muffins, blueberry scones, cinnamon rolls, or French toast would be excellent. For more brunch ideas, check out this post.

Otherwise, I like to eat this carrot salad for lunch. I often pair it with an egg salad or Caprese sandwich, or I top it with crispy roasted chickpeas and enjoy it on its own.


What is Namasu?

Namasu (なます) is daikon and carrot salad lightly pickled in sweetened vinegar. It’s also called Kohaku (red and white) Namasu (紅白なます). It was first introduced to Japan from China around the 700s (Nara period).

Red and white are considered celebratory colors in Japan and these colors are often used in many traditional ceremonies. Namasu has been especially enjoyed during the New Year in Japan and you can find this dish in Osechi Ryori (Japanese New Year foods).


29 Epic Salad Recipes

This time of year, all I want to eat are big, fresh, colorful salads. So, I rounded up a casual twenty-nine of my favorites for you to enjoy. You can always view my full salad archives here.

If you have a copy of my cookbook, crack open the salads chapter! You’ll find eleven more of my favorite salads, plus four of my go-to homemade salad dressings, side salad suggestions for each season, and a five-step guide to designing your own epic salad.

Salads keep best when the dressing is stored separately from the rest. I like to make a big batch of salad and keep it in the fridge for whenever hunger strikes. Just drizzle dressing into individual portions and enjoy. What kind of salad would you like to see next?

1) Vegetarian Italian Chopped Salad

Gluten free and easily vegan

“I made your vegetarian Italian chop salad recipe. I loved it. The Italian dressing was better the second day. Great recipe! I added some chopped grilled chicken for my husband who is not vegetarian. It is one of the best vegetable salads I have eaten. I will make it often” – Donna

2) Chickpea Salad with Carrots and Dill

“Love this recipe! It is great for meal prepping and easily doubles or triples. I make one big container full and it lasts my husband and I all week. I use fresh dill PLUS dill infused olive oil instead of regular olive oil. It is such an inexpensive meal to make and totally beats the store bought salads or fast food for lunches. Thanks again for another fantastic recipe.” – Marie

3) Mega Crunchy Romaine Salad with Quinoa

Gluten free and easily vegan

“I love this salad! I crave it regularly, and it is always so satisfying! The dressing is almost better the second day, once all the flavors meld together. This is a definite favorite in our house.” – Kelsey

4) Favorite Quinoa Salad

“Wow! This salad is superb. I’ve tried to concoct a quinoa salad before with, at best, lackluster results. Eating healthy never tasted better. This will be my go to for summer salads. Thanks” – Beth

5) Greek Wedge Salad

“I made this last night for dinner and it was SO good. Thank you. I can’t wait for your cookbook to come out.” – Tamar

6) Mediterranean Pasta Salad with Raw Squash and Feta

Easily gluten free and easily vegan

“Made it and loved it! As I am currently obsessed with spiralizing my vegetables, I turned the squash into thin noodles. Otherwise I did everything as instructed and absolutely loved this yummy and satisfying salad! :)” – Paige

7) Thai Mango Salad with Peanut Dressing

Gluten free and easily vegan

“Another great recipe! Just the right amount of sweet,heat,and crunch! We live in Cape Coral FL and have been looking for some new mango recipes. The trees are full of ripe mangoes now. Thanks for the recipe!” – Ann

8) Mayo-Free Red Potato Salad

“Love, love, love this potato salad! This recipe is definitely a keeper. The flavors are spot-on. Didn’t change a thing. My husband, who has always been a mayo potato salad kind of guy, says he will be making this for his company’s next potluck cookout.” – Susan

9) Anything-Goes Kale Salad with Green Tahini Dressing

Easily gluten free and easily vegan

“The dressing is spectacular! Didn’t have cilantro so replaced it with parsley. Had this salad even the next day for breakfast )” – Karolina

10) Lebanese Lemon-Parsley Bean Salad

“Love this salad!! As a student I need to pack lunches to get me through the day without having to buy something expensive on campus each time. This salad is filling, healthy and super yum! Thanks for the recipe!” – Jenny

11) Layered Panzanella Salad

“This evening I made your layered panzanella salad with fresh ingredients from the farmers market. Fast and easy to make. Amazing flavor! It is a fast favorite with my family and me. Love this salad!” – Karen

12) Sun-Dried Tomato, Spinach and Quinoa Salad

“This salad is delicious! Shared with many friends. Big hit! Thanks for your amazing recipes. They make eating vegetarian easy!” – Meg

13) Arugula, Dried Cherry and Wild Rice Salad with a Zippy Lemon Dressing

Gluten free and easily vegan

“Just made this as a trial run for a Thanksgiving side salad option and my whole family LOVED it. What I appreciate most about the salad is how easy it is to make, but how complex and multi-layered the flavors are! And my pups loved cleaning up the leftovers :). Thanks for another great recipe!” – Amy

14) Colorful Beet Salad with Carrot, Quinoa & Spinach

Gluten free and easily vegan

“I’m a guy who doesn’t really cook. But my sister-in-law made this and it blew my mind. Best salad I’ve ever had. I plan to make it a staple in my weekly diet. Like – every day. I can eat the same thing daily if I like it enough. This one is there with so much health in such a tight package of amazingness.” – Jason

15) Favorite Green Salad with Apples, Cranberries and Pepitas

Gluten free and easily vegan

“Delicious salad! I’ve never toasted pepitas like that before. My son and husband liked it. They told me to make it everyday!. Thanks for sharing.” – Lily

16) Greek Broccoli Salad

Gluten free and easily vegan

“Made this last night and it was amazing! My bf loved it so much he had 3rds, and he is not usually a huge salad guy. What a delicious way to eat veggies. I used pepitas instead of almonds for allergy reasons. I will 100% make this again. Thank you for all your wonderful, plant-centric recipes!” – Lara

17) Ashley’s Sun-Dried Tomato Caesar Salad

“This salad is my new fave!! It’s amazing!! I even have the Date Night In cookbook and somehow this recipe slipped by me.” – Ashley

18) Colorful Chopped Salad with Carrot Ginger Dressing

Gluten free and easily vegan

“I can’t believe it never dawned on me to make one big salad! I’ve been trying to motivate my fiance to make his own lunches for work and this has made all the difference. We’ve been loving your recipes since we decided to eat more plant-based and this is the first of your salad recipes I’ve tried. Besides being delicious, it’s so pretty. I’m planning on making it for my fiance’s surprise 30th birthday party this weekend!” – Samantha

19) Roasted Cauliflower and Farro Salad with Feta and Avocado

“One of my absolute favorite lunches- cook a big batch and it lasts all week with fresh greens and avocado! Serious win.” – Julie

20) The Best Tabbouleh

“I’ve made Tabbouleh quite a few times but was in the mood to check out a different recipe. THIS is the one I’ll be making from now on. Thank you for the extra hints about salting and draining the cucumbers and tomatoes and especially for the idea of using the food processor to finely chop the parsley and mint. Genius! I’d never made it with lime before and it’s so wonderful. I know my guests will love it!” – Jean

21) Watermelon Salad with Herbed Yogurt Sauce

Gluten free and easily vegan

“This was SUPER good. Can’t wait to make this for a summer get-together! Didn’t change a thing in the recipe. Thanks much! I think I’ve made most of your salad recipes! Love them all!” – Fran

22) Heirloom Caprese Salad

Gluten free and easily vegan

“I made this delicious and beautiful salad. I usually make little towers with the tomatoes, cheese and basil but this was so much better and the flavors married better. Using the heirloom tomatoes was a wonderful new element and added more flavor and of course the presentation was almost too pretty to eat! Thank for a new twist on an old favorite.” – Gayle

23) Fattoush Salad with Mint Dressing

Easily gluten free and easily vegan

“This is the best Fattoush I’ve tried so far – and, living in the UAE for over 6 years, I have tried MANY of them :) The dressing is so wonderful in taste, I definitely am saving it to my favorites.” – Tatiana

24) Colorful Strawberry Arugula Salad with Balsamic Vinaigrette

Gluten free and easily vegan

“I made this salad for my sister’s birthday BBQ and it was a big hit! Everyone thought it was very refreshing and that the flavor was perfect. I couldn’t get my bottle of regular balsamic vinegar open, so subbed white balsamic and it was great. I think this recipe will become one of my BBQ standards as it really was excellent and it looks really pretty too. Thanks Kate for the great recipe!” – Mo

25) French Carrot Salad

Gluten free and easily vegan

“I just wanted to let you know how much I loved the French Carrot Salad. It was so easy to make and the salad dressing is just amazing. Thank you so much for sharing these wonderful, healthy recipes!” – Yvette

26) Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing

Gluten free and easily vegan

“This salad is so good, definitely one of the best I’ve had or made in a long time. It’s the perfect post-workout meal for a vegetarian because it is packed with protein and greens! And the dressing is delicious!” – Sophia

27) Garden-Fresh Corn Salad

Gluten free and easily vegan

“Oh my gosh I love this salad. I never review anything but it is just so good! The taste of summer in all of its raw herby goodness.” – Tess

28) Greek Kale Salad with Creamy Tahini Dressing

Gluten free and easily vegan

“I’m trying to get the world (aka my friends) to love kale salads as much as i do. I have a few go-tos, and this just became my favorite. Or maybe tied for first, but still. I used feta instead of parmesan because I already had it but other than that I followed the recipe pretty closely. IT’S PERFECT. The creamy tahini mixed with the salty greek flavors is just insane. So so so so happy to have this in my collection.” – Abby

29) Mexican Green Salad with Jalapeño-Cilantro Dressing

Gluten free and easily vegan

“Made this as a side to bring to a party that had Mexican as the main dish. It was loved by all and guests asked for the recipe. Thank you for the well-written instructions and great pictures. I did do all the chopping the day ahead and took the fruit/veges separately which were added at the party just before serving. The dressing was a side along with the pepitas. It came out as pretty as your pictures!” – Gail


Ways to serve carrot salad

This carrot salad is perfect for lots of occasions: potlucks, cookouts, to accompany a dinner main dish, or even for lunches! Here are a few ways to serve it:

  • With a main course: Serve with grilled salmon, grilled shrimp, pesto salmon, grilled tilapia, veggie burger or portobello burger.
  • Plate of salads: Try with creamy potato salad, Italian pasta salad, Greek orzo salad, French lentil salad, cucumber salad, or watermelon salad.
  • For lunch: Add easy chickpea salad, tofu scramble, easy cannellini beans, easy white beans, or chickpea salad sandwich.

Got parsley to use up? Try more of our Best Parsley Recipes.


The best way to store carrot tops (after washing and thoroughly drying) is to wrap them loosely in a damp paper towel and place them in a resealable zipper-lock bag. I've been loving my reusable zipper-lock bags, not only are they high-quality, but they're 100% nontoxic and are a great way to cut back on plastic waste in the kitchen.

Carrot tops (aka carrot greens) have an earthy "root vegetable" flavor, similar to beet greens or Swiss chard. Their flavor is somewhat of a hybrid between parsley and carrots—they are delicious!


"These are definitely delicious carrots and so simple to make. I used a bag of baby carrots and just threw all of the ingredients into a pot with one cup of water.”

“What a delicious way to serve carrots. Even my carrot hating husband ate them. Nice complimentary flavors with the extra sweetness from the glaze. So simple to pull together on short notice.”


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