Carrot Ribbon Salad Recipe 455

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CARROT RIBBON SALAD



Carrot Ribbon Salad image

Make and share this Carrot Ribbon Salad recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

2 small carrots, peeled
1 garlic clove, crushed
1 small red chili pepper, chopped
1 tablespoon white wine vinegar
1 tablespoon sugar
3 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon sesame seeds, toasted
3 tablespoons mint, chopped (optional)
3 tablespoons coriander, chopped (optional)

Steps:

  • Slice the carrots into thin, long ribbons using a vegetable peeler.
  • Place the carrot strips in a mixing bowl and season with salt and pepper.
  • Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently.
  • Leave for 5-10 minutes.
  • Before serving, sprinkle with sesame seeds and chopped mint and coriander.

Nutrition Facts : Calories 283.9, Fat 25.1, SaturatedFat 3.3, Sodium 204.9, Carbohydrate 14.8, Fiber 2.3, Sugar 9.8, Protein 2.1

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES



Carrot Ribbon Salad With Ginger, Parsley, and Dates image

This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.

Provided by Antoni Porowski

Categories     Salad     Side     Appetizer     Carrot     Date     Ginger     Parsley     Almond     Vegetarian

Yield 4 servings

Number Of Ingredients 9

1 pound medium carrots (about 6), preferably rainbow
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated peeled fresh ginger
¾ teaspoon honey
Kosher salt
⅓ cup finely chopped fresh flat-leaf parsley
½ cup roasted salted almonds, coarsely chopped
6 large Medjool dates, pitted and thinly sliced lengthwise

Steps:

  • Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
  • In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
  • Top the salad with the remaining almonds and dates and serve.

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