Best 7 Carrot Salad With Cinnamonlemon And Honey Recipes

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Carrot salad with cinnamon, lemon, and honey is a delightful combination of sweet, tangy, and aromatic flavors. This refreshing and nutritious salad is perfect for any occasion, be it a light lunch, a vibrant side dish, or a healthy snack. Its vibrant orange hue and unique flavor profile make it a standout dish that is sure to impress your taste buds. With just a handful of simple ingredients and minimal effort, you can easily prepare this delectable salad in the comfort of your own kitchen. Let's dive into the world of flavors and explore the culinary journey of carrot salad with cinnamon, lemon, and honey.

Here are our top 7 tried and tested recipes!

INCREDIBLE, SIMPLE FRENCH CARROT SALAD



Incredible, Simple French Carrot Salad image

Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????

Provided by Nagi

Time 10m

Number Of Ingredients 9

4 carrots (, medium, peeled)
2 green onion stems (, finely sliced on the diagonal)
1/4 cup parsley (, finely chopped (optional))
1 1/2 tsp dijon mustard
1 tbsp honey
2 tbsp lemon juice (, fresh)
4 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

Steps:

  • Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
  • Place in a bowl with green onion and parsley.
  • Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

LEMON HONEY GLAZED CARROTS



Lemon Honey Glazed Carrots image

Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.

Provided by VVMYRSS

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 6

1 pound baby carrots
water to cover
¼ cup butter
2 ½ tablespoons honey
1 tablespoon lemon juice
⅛ teaspoon ground ginger

Steps:

  • Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
  • Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g

CARROT SALAD WITH LIME AND CILANTRO



Carrot Salad with Lime and Cilantro image

Categories     Salad     Vegetable     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Lime     Healthy     Raw     Cilantro     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

4 medium carrots
1 tablespoon fresh lime juice
1/8 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon vegetable oil
Garnish: fresh cilantro sprigs

Steps:

  • Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE



Shaved Carrot and Fennel Salad with Honey Vinaigrette image

I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.

Provided by Kardea Brown

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

1/2 bunch rainbow carrots
1 fennel bulb with fronds (about 1 pound), halved and cored
1/2 cup dried apricots (half a 6-ounce package), thinly sliced
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup pine nuts, toasted

Steps:

  • Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
  • Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.

HONEYED CARROT SALAD



Honeyed carrot salad image

Gordon Ramsay's carrot salad is the perfect accompaniment to your Boxing Day feast.

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Side dish

Time 17m

Number Of Ingredients 7

500g medium carrots , thinly sliced
2 tbsp clear honey
juice 1 lemon
4 tbsp olive oil
1 head chicory , leaves roughly torn
100g bag rocket
50g pine nuts , toasted

Steps:

  • Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.

Nutrition Facts : Calories 131 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

CARROT SALAD WITH HONEY AND MUSTARD



Carrot Salad with Honey and Mustard image

The honey-mustard in the dressing takes the carrots to the next level. No longer are they simply grated carrots.

Provided by FarAwayLea

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

4 medium carrots
2 peaches or 2 nectarines
1/4 cup dark raisins or 1/4 cup dried cranberries
2 tablespoons mayonnaise
1 tablespoon mustard
2 tablespoons honey
1 tablespoon fresh lemon juice
2 tablespoons blanched slivered almonds, roasted

Steps:

  • Mix together the mayonnaise, mustard, honey and lemon juice.
  • Coarsely grate the carrots and put into salad bowl.
  • Peel the peaches/nectarines, cut into cubes and add to bowl.
  • Add the raisins/cranberries Pour the dressing over the salad.
  • Decorate with almonds and serve.

Nutrition Facts : Calories 107.3, Fat 3.4, SaturatedFat 0.4, Cholesterol 1.3, Sodium 92.7, Carbohydrate 19.7, Fiber 2.3, Sugar 14.5, Protein 1.7

ZESTY LEMON CARROT SALAD



Zesty Lemon Carrot Salad image

Spunky cooked vegetables with an intense lemon-garlic flavor.

Provided by Dara

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 20m

Yield 3

Number Of Ingredients 6

1 (8 ounce) package baby carrots
10 mushrooms
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced garlic
¼ cup lemon juice

Steps:

  • Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  • Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 10.9 g, Fat 0.6 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 62.9 mg, Sugar 5.1 g

Tips:

  • For the best flavor, use fresh, crisp carrots. Look for carrots that are a deep orange color and have no blemishes.
  • If you don't have time to grate the carrots by hand, you can use a food processor fitted with a grating blade.
  • To make the dressing, simply whisk together the olive oil, lemon juice, honey, cinnamon, salt, and pepper in a small bowl until smooth.
  • Add the grated carrots to the dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
  • Serve the carrot salad on a bed of lettuce or arugula, or as a side dish to grilled chicken or fish.

Conclusion:

Carrot salad with cinnamon, lemon, and honey is a delicious and healthy salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and refreshing salad, give this recipe a try!

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