Carrot Mint And Golden Raisin Salad Recipes
CARROT RAISIN SALAD
This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RED CABBAGE, CARROT & MINT SALAD RECIPE - (3.9/5)
Provided by aribear
Number Of Ingredients 9
Steps:
- Combine Salad ingredients in a bowl. Add Dressing ingredients, then toss to combine. Note: The mint can be substituted with any other herb you prefer or that you think will suit your taste or compliment other dishes. When I am making Asian dishes, sometimes I substitute the lemon with limes and/or the olive oil with another more neutral flovored oil such as grapeseed or canola oil.
MOM'S CARROT AND RAISIN SALAD
Colorful, tasty, and easy cold salad that has only 3 ingredients. This is one of my mom's recipes. A great salad to bring to a picnic or to make for Halloween.
Provided by Julie Nebeker
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Stir the shredded carrots, orange juice, and raisins together in a bowl.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 22.8 g, Fat 0.4 g, Fiber 3.7 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 78.9 mg, Sugar 14.4 g
CARROT, MINT, AND GOLDEN RAISIN SALAD
Mint adds complexity to a traditional shredded carrot and raisin salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Grate carrots through the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine grated carrots with golden raisins, mint, lemon juice, and olive oil. Season with salt and pepper, and toss to combine well. Serve.
CARROT AND GOLDEN RAISIN (SULTANA) SALAD
I came up with this as a side for a fish curry we ate last night. I have a hand held tool that shreds carrots in long strips. You could just grate the carrot if you don't have the same. I'm in a remote area so used dried mint, feel free to use fresh as I would if I could get it!
Provided by JustJanS
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 4 ingredients together.
- Mix the dressing ingredients together then toss through the carrots and refrigerate about half an hour to let the flavours come together.
Nutrition Facts : Calories 104.8, Fat 2.3, SaturatedFat 0.4, Sodium 56.4, Carbohydrate 21.9, Fiber 1.8, Sugar 16.1, Protein 1.6
CARROT SALAD WITH GOLDEN CHARDONNAY RAISINS
A sweet and savory carrot salad. Very simple and easy to make with pre-shredded organic carrots. Golden raisins plumped with Chardonnay wine add sweetness and tang.
Provided by MARYLAUREN
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Soak raisins in Chardonnay white wine in a bowl until plump, about 1 hour.
- Drain and reserve any remaining liquid from the plumped raisins.
- Mix carrots, mayonnaise, and chives together in a large bowl.
- Fold plumped raisins into carrot mixture.
- Mix reserved soaking liquid into the salad a tablespoon at a time until desired texture is achieved.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 11.7 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 79.5 mg, Sugar 7.5 g
VEGAN CARROT SALAD WITH TAHINI DRESSING
Healthier than the classic mayo-based recipes, this vegan carrot salad features a delicious tahini dressing that gets a bit of kick from sriracha. Gluten-free, oil-free, and just 15 minutes of prep.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Side
Time 15m
Number Of Ingredients 12
Steps:
- In a small bowl combine the dressing ingredients and whisk until smooth.
- Wash and peel the carrots. Shred them using the grater attachment of a food processor or with a box grater.
- In a large bowl combine the shredded carrots, raisins, and dressing. Stir to combine. *See Notes below if making in advance. Sprinkle cilantro/parsley and seeds on top, if using. Serve immediately or cover and refrigerate.
Nutrition Facts : Calories 234 kcal, Carbohydrate 29 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Sodium 425 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS
Provided by Joshua McFadden
Categories Salad Side Raisin Pistachio Root Vegetable Beet Carrot Fall Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
- Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
- Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
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