Best 2 Pickled Carrot Salad Recipes

Pickled carrot salad is a crunchy, tangy, and refreshing dish that can be enjoyed as a side dish, appetizer, or snack. It is made with simple ingredients that can be easily found at most grocery stores. The salad is typically made with carrots, vinegar, sugar, salt, and sometimes other spices and vegetables. The carrots are cut into thin slices or julienned, then they are mixed with the other ingredients and allowed to腌制marinate for a period of time. This allows the flavors to meld and the carrots to soften slightly.

Let's cook with our recipes!

PICKLED CARROT SALAD

Pickled Carrot Salad image

"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound carrots, julienned
1/2 cup vegetable oil
1/2 cup white vinegar
1/3 cup water
1 tablespoon sugar
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard

Steps:

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 309 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 630mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad image

Provided by Brad Sorenson

Categories main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

2 cups peanut shells, from roasted peanuts
2 pork loins, trimmed, about 1/2 pounds each
Kosher salt and freshly ground black pepper
Steak seasoning (recommended: Montreal) or other quality steak seasoning
Carrot pickled onion salad, recipe follows
2 cups ketchup
3/4 cup apple cider vinegar
1/4 cup tomato paste
3/4 cup peanut butter
2 tablespoons Dijon mustard
4 tablespoons ancho chili powder
4 tablespoons prepared barbecue sauce
3 ounces bourbon
1 small red onion, sliced thin
2 cups apple cider vinegar
3 tablespoons sugar
3 tablespoons kosher salt, plus more for seasoning
3 carrots, peeled and julienned
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped roasted peanuts
1 orange, zested and juiced
2 tablespoons peanut oil
Freshly ground black pepper

Steps:

Preheat the grill. Soak the peanut shells in water for 45 minutes.
Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
Preheat the oven to 400 degrees F.
Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

Tips:

To make pickling easier, use a mandoline slicer or a food processor fitted with a slicing blade to thinly slice the carrots.
For a sweeter salad, use a combination of white and orange carrots.
Add a teaspoon of honey or maple syrup to the pickling liquid for a touch of sweetness.
For a spicier salad, add a pinch of red pepper flakes or a serrano pepper to the pickling liquid.
If you want your salad to be extra crunchy, blanch the carrots in boiling water for 1-2 minutes before pickling them.
Store the pickled carrots in a jar or container in the refrigerator for up to 2 weeks.

Conclusion:

Pickled carrot salad is a refreshing and flavorful side dish that is perfect for potlucks, picnics, and backyard barbecues. It is also a great way to use up extra carrots from your garden. With its tangy, sweet, and slightly spicy flavor, this salad is sure to please everyone at your table.