Carrot Sesame Potato Salad Recipes

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CARROT-SESAME POTATO SALAD



Carrot-Sesame Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

MY MOM'S POTATO SALAD WITH CARROT AND EGG



My Mom's Potato Salad with Carrot and Egg image

My mom often makes this potato salad for dinner and it's loved by my family.

Provided by Kurumi

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

4 potatoes, peeled and cut into eighths
salt and ground black pepper to taste
1 cucumber, thinly sliced
½ onion, thinly sliced
1 carrot, thinly sliced into rounds
1 tablespoon apple juice
⅓ tablespoon rice vinegar
2 hard-boiled eggs, chopped
5 tablespoons mayonnaise

Steps:

  • Soak potatoes in a bowl of water to draw out the bitterness.
  • Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
  • Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
  • Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
  • Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 44.4 g, Cholesterol 112.6 mg, Fat 16.7 g, Fiber 5.8 g, Protein 8.4 g, SaturatedFat 3 g, Sodium 193.3 mg, Sugar 5.3 g

SESAME, SUNFLOWER AND CARROT SALAD



Sesame, Sunflower and Carrot Salad image

This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 11

6 medium carrots
1/2 cup sesame seeds, toasted
1/2 cup sunflower kernels, toasted
1/2 cup sliced almonds, toasted
1/2 cup golden raisins
DRESSING:
1/4 cup reduced-fat mayonnaise
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons honey mustard
1/2 teaspoon salt

Steps:

  • Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

SESAME CARROT SALAD



Sesame Carrot Salad image

This bright salad gains tons of flavor from fresh ginger and sesame oil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons)
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

Nutrition Facts : Calories 107 g, Fat 5 g, Protein 2 g

SESAME CARROTS



Sesame Carrots image

Provided by Tia Mowry

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup sesame seeds
1 teaspoon fine sea salt
4 large carrots
1 tablespoon toasted sesame oil
1/2 teaspoon black sesame seeds
1/4 teaspoon ground coriander
1/4 cup Greek yogurt
1/4 cup mayonnaise
1/2 teaspoon sriracha
1/4 teaspoon curry powder

Steps:

  • Special equipment: a mortar and pestle or spice grinder
  • For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed.
  • For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio.
  • For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio.

CARROT GREENS SALAD WITH SESAME SEEDS



Carrot Greens Salad with Sesame Seeds image

This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.

Provided by Cookiemonster

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 9h15m

Yield 6

Number Of Ingredients 7

4 bunches carrots with tops
2 tablespoons toasted sesame seeds
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 ½ teaspoons soy sauce
⅛ teaspoon white sugar
½ cup sliced almonds

Steps:

  • Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
  • Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
  • Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
  • Cover greens and refrigerate to marinate at least 1 hour before serving.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Fat 10.7 g, Fiber 12.5 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 340.1 mg, Sugar 18.9 g

POTATO CARROT SALAD



Potato Carrot Salad image

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

Provided by Derf2440

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups potatoes, cooked and cubed
3 spring green onions, chopped
1/4 red onion, chopped
2 medium carrots, scraped and grated
2 tablespoons parsley, chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon pepper, freshly grated
1/4 teaspoon salt, only if required
1/2 cup mayonnaise, more as you wish
1/4-1/2 teaspoon cayenne pepper
2 parsley sprigs (to garnish)

Steps:

  • In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese.
  • Add pepper and taste, only add a little salt if required, the cheese adds salt.
  • Add mayonnaise and mix thoroughly.
  • Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs.
  • Refrigerate for at least an hour.

Nutrition Facts : Calories 277.6, Fat 11.9, SaturatedFat 2.6, Cholesterol 13.1, Sodium 483.2, Carbohydrate 38.2, Fiber 4.7, Sugar 5.1, Protein 6.3

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