Israeli Carrots Recipes

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ISRAELI CARROT SALAD



Israeli Carrot Salad image

This Israeli Carrot Salad is a spicy must-have on your Rosh Hashanah seder table.

Provided by Jamie Geller

Categories     Salads

Time 7m

Yield 4

Number Of Ingredients 8

1 (10-ounce) bag shredded carrots
2 cloves garlic, finely minced
1 tablespoon chopped fresh parsley
½ - 1 teaspoon schug or crushed red pepper
Juice of 1 lemon
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • 1. In large bowl toss carrots, garlic, parsley, schug, lemon juice, and oil. 2. Season to taste with salt and pepper.

Nutrition Facts :

ISRAELI CARROT SALAD



Israeli Carrot Salad image

Taken from a magazine, not sure which, but the entry states: "This refreshing dish marries sweet carrots and orange juice with fresh ginger and crushed red pepper" It also includes creamy avocados which give a nice contrast of textures and colors. Cooking time is marinating time.

Provided by Mami J

Categories     Vegetable

Time 1h20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag carrots, peeled and coarsely grated
1 cup orange juice, freshly squeezed (2 large oranges)
1/4 cup golden raisin
1 tablespoon fresh ginger, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 medium avocados

Steps:

  • In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
  • To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.

Nutrition Facts : Calories 132.8, Fat 7.6, SaturatedFat 1.1, Sodium 335.8, Carbohydrate 16.9, Fiber 5.3, Sugar 8.3, Protein 1.9

ISRAELI CARROTS



Israeli Carrots image

Make and share this Israeli Carrots recipe from Food.com.

Provided by Chef rmshill

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 quarts water
1 lb baby carrots, halved
1 garlic clove
1/2 cup fresh cilantro
2 tablespoons fresh dill (I used 1 t of dried)
1 tablespoon olive oil
1 tablespoon orange juice
1/2 teaspoon cumin
1/4 teaspoon kosher salt

Steps:

  • Bring water to boil and add carrots. Cook 5 minutes and drain.
  • Place garlic, cilantro and rest of ingredients in a food processor until combined. Spoon mixture over carrots and toss to coat. Serve warm or room temperature.

Nutrition Facts : Calories 36.9, Fat 1.8, SaturatedFat 0.2, Sodium 106.7, Carbohydrate 5.1, Fiber 1.7, Sugar 2.9, Protein 0.5

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