Julienne Carrot Salad Recipes

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EASY CARROT SALAD



Easy Carrot Salad image

This Easy Carrot Salad or Carottes Râpées is a delicious side dish that can be made in no time and keeps well for several days in the refrigerator. It works great for a meal prep menu!

Provided by Namiko Chen

Categories     Side Dish

Time 1h15m

Number Of Ingredients 10

2 carrots ((10 oz, 280 g))
1 sprig Italian parsley
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
freshly ground black pepper
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice ((or rice vinegar))
¼ tsp sugar ((optional; add if you use rice vinegar))
¼ tsp Dijon mustard ((mix with seasonings))
roasted walnuts ((sprinkle))
raisins ((sprinkle))

Steps:

  • Gather all the ingredients.
  • Using a peeler, peel the carrot into thin sheets, and then cut them in halves.
  • Cut the thin sheets of carrots into julienne strips and put them in a medium bowl.
  • Chop the Italian parsley and add to the bowl.
  • Add all the seasonings (½ tsp salt, freshly ground black pepper, 2 Tbsp olive oil, and 1 Tbsp lemon juice).
  • Let them marinate for at least 1 hour before serving. The carrot salad will keep for 5-6 days in the refrigerator.

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 119 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

JULIENNE VEGETABLE SALAD WITH LEMON DRESSING



Julienne Vegetable Salad With Lemon Dressing image

This is a very different salad because it contains no lettuce.Once you try it I sure you'll enjoy it. It was given to me by a nutritionist.

Provided by Beeks

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup julienne cut carrot
1 cup julienne cut zucchini
1 cup julienne cut green beans
salt & freshly ground black pepper
1 tablespoon olive oil
1/4 cup fresh lemon juice
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives or 2 tablespoons green onions
1 clove garlic, minced

Steps:

  • In a medium bowl mix all vegetables together.
  • In a small bowl mix all dressing ingredients together.
  • Pour dressing over vegetables and toss to blend dressing into vegetables.
  • Add salt and pepper to taste.
  • Cover and refrigerate until well chilled for around 2 hours.

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