Best 7 Spiced Carrot Salad Recipes

MOROCCAN SPICED CARROT SALAD

Steps:

• Mix the grated carrots with the orange juice and cumin.
• Season with sugar, salt and pepper.
• Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.

SPICED CARROT AND ORANGE SALAD

Steps:

• Peel the carrots and grate them coarsely.
• Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
• Finely chop the coriander (cilantro) and mint leaves.
• Put the grated carrot, orange segments in a large bowl.
• Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.

NORTH AFRICAN SPICED CARROT AND PARSNIP SALAD

Steps:

• In a small, heavy fry pan over medium low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant , about 2 minutes. Remove from the heat and let cool to room temp
• Peel carrots and parsnips and shred them
• n a small nonfactive bowl, whisk together the toasted spices, lemon juice, honey, harissa and 1/2 tsp salt. Slowly whisk in the olive oil until well blended to make a dressing. Taste and adjust the seasonings.
• In a bowl, stir together the pistachios and a pinch of slat. Add the carrots and parsnips, raisins, 1/2 tsp salt, several grinds of pepper and the dressing and toss wll. Taste and adjusting the seasonings. Transfer the salad to a platter or serving bowl, sprinkle with the cilantro and serve immediately.

SPICED CARROT SALAD

Steps:

• Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
• Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
• Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
• To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

MOROCCAN SPICED PORK TENDERLOIN WITH CARROT SALAD

Steps:

• In a large bowl, combine carrots, green onions, 2 T olive oil, 3 T lemon juice, cilantro, 1 T honey, 1/2 t cumin and 1/4 t salt. Set salad aside. Cut pork into 1 inch thick medallions, set aside. Reserve 1 T of the remaining oil. \in a bowl,. combine paprika, cinnamon, pepper and remainisn oil, lemon juice, honey, cumin and salt. Toss over pork, gently rubbing into meat. In a cast iron or heavy skillet, heat reserved oil over medium high heat; cook porl until juices run clear when pork is pierced and just a hint of pink remains inside, 3-4 minutes (or more!) Serve with carrot salad

SPICED CARROT SALAD WITH YOGURT PITAS

Steps:

• 1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
• 2. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.
• 3. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.

SPICED CARROT SALAD

Steps:

• Trim and scrape the carrots, and place them in a saucepan.
• Cover the carrots with water, and add the garlic and salt. Bring to a boil, and cook for 10 minutes. Drain. Then, cut the carrots into 1/2-inch rounds (there should be about 2 1/2 cups).
• In a bowl, combine the lemon juice, cinnamon, cumin, paprika and cayenne. Blend well. Add the carrots and half the oil. Stir well.
• Spoon out individual portions, and sprinkle the remaining oil over them evenly. Garnish with parsley, and serve.