Welcome to the ultimate guide to creating a delectable raw carrot salad! Whether you're looking for a refreshing side dish, a healthy snack, or a nutritious addition to your lunch, this article will provide you with the inspiration and guidance you need. Discover the art of transforming simple carrots into a symphony of flavors and textures, exploring various culinary techniques and ingredient combinations. From classic carrot salads to innovative twists, get ready to embark on a journey of culinary delight as we delve into the world of raw carrot salads.
Here are our top 5 tried and tested recipes!
MOROCCAN RAW CARROT SALAD
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.
Provided by Gil Marks
Categories Salad Vegetable Appetizer Side No-Cook Quick & Easy Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 5 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
- VARIATIONS
- Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
RAW VEGAN MOROCCAN CARROT SALAD
Today I made a Raw Moroccan Carrot Salad which I found posted on thesunnyrawkitchen.blogspot.com. When I saw this recipe I got so excited because I had wanted to try a traditional Moroccan carrot salad a few months ago but didn't because I can't stand the taste of cooked carrots. I love trying new Mediterranean dishes, so this was perfect... more at bellaraw.blogspot.com **Cook time is really refrigeration time**
Provided by happybella
Categories Vegetable
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld. Served chilled or at room temperature.
ROASTED AND RAW CARROT SALAD WITH HAZELNUTS AND ARUGULA
Steps:
- Preheat oven to 450°F.
- In a small bowl, whisk together 1/4 cup oil with the vinegar and mustard. Season with salt and pepper.
- In another small bowl, whisk together honey, 2 tablespoons oil, and cumin. Place carrot pieces on a large rimmed baking sheet, gently toss with honey mixture and season with salt and pepper. Roast until tender with brown edges, about 20 minutes. Let cool to room temperature.
- Place raw carrot ribbons on a serving platter. Top with roasted carrot wedges, arugula, and hazelnuts; drizzle with dressing.
RAW CARROT AND ONION SALAD
Categories Salad Onion No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Carrot Vegan Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl toss together the carrots, the onion, the oil, the zest, the lemon juice, and salt and pepper to taste until the salad is combined well.
ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED CUMIN VINAIGRETTE
Provided by Elizabeth Falkner
Categories Salad Side Vegetarian Lunch Avocado Carrot Healthy Vegan Cumin Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Have an ice bath (a bowl of ice water) ready. Using a vegetable peeler, peel ribbons of carrots from half of the carrots. Place in the ice water to chill (the ribbons will curl after a while in the water).
- Place the remaining whole carrots on a baking sheet; drizzle with some olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes. Remove from the oven and set aside at room temperature. Lower the oven temperature to 350°F.
- Toast the pine nuts in the oven for about 10 minutes or in a small pan on the stove top over medium-low heat, shaking constantly, until brown and fragrant; pour into a bowl to cool and set aside. Toast the cumin seeds in a small sauté pan over medium heat, tossing or stirring constantly until fragrant, and then pour quickly into a mortar and pestle or spice grinder and grind into a powder. Alternatively, use ground cumin.
- For the dressing, in a medium bowl, whisk the cumin with the lemon and lime juices, salt, and pepper; slowly whisk in the 1/4 cup olive oil.
- Remove the carrot ribbons from the ice water and pat dry with paper towels. Peel, pit, and slice the avocado.
- Divide the avocado slices and roasted carrots among 4 salad plates. In a bowl, toss the carrot ribbons and greens in the dressing, and divide among the plates.
- Sprinkle a few pine nuts on each salad and serve.
Tips:
- Choose the right carrots: Look for firm, brightly colored carrots with no blemishes. Fresh, young carrots are the best for this salad, as they're more tender and flavorful.
- Use a sharp knife or mandoline: This will help you create thin, even slices of carrot.
- Be careful not to over-marinate the carrots: The lemon-tahini dressing can quickly overpower the delicate flavor of the carrots, so marinate them for no more than 30 minutes.
- Serve the salad chilled: This will help the flavors to meld and will make the salad more refreshing.
- Garnish with fresh herbs: Fresh herbs like cilantro, parsley, or mint can add a pop of color and flavor to the salad.
Conclusion:
Raw carrot salad is a healthy, refreshing, and flavorful side dish that can be enjoyed all year round. With its simple ingredients and easy preparation, it's a great option for busy weeknights or potlucks. By following the tips in this article, you can create a delicious and nutritious raw carrot salad that everyone will love.
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