Potluck Carrot Salad Recipes

CARROT SALAD RECIPE

Steps:

• Peel and shred carrots using the large shredding holes on a grater. Add minced garlic to the carrots.
• Mix all salad dressing ingredients in a small bowl and stir until well combined. Pour dressing over the salad and toss everything. Add more salt and pepper if necessary.
• Top with chopped fresh parsley and serve cold. If you have time, you can let it sit in the fridge for 1 hour to let all the flavors meld.

MOROCCAN QUINOA AND CARROT SALAD

Steps:

• Rinse and drain the quinoa, then add the water and quinoa to a medium pot. Bring to a boil over a high heat. Reduce the heat to low, cover the pot and allow the quinoa to simmer for 15 minutes, until the quinoa is tender and the water has been absorbed. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. The quinoa can also be made it ahead the night before, or you can spread the quinoa in a layer on a baking pan and place it in the fridge to cool quick.Make the dressing by adding all of the ingredients to a bowl and whisking well to combine. Adjust the seasonings as necessary, salt and pepper, to taste.Add the cooled quinoa, carrots, fennel (if using), chopped cilantro or mint, almond slices (re-serving some for topping) and golden raisins. Toss well to combine. Drizzle the dressing evenly over top the salad and toss again to distribute. Season to taste with salt and pepper and top with additional sliced almonds and fresh herbs. Serve at room temperature or chilled.

SWEET & CRUNCHY CARROT SALAD

Steps:

• In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
• Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
• Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

POTLUCK CARROT SALAD

Steps:

• Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
• Drain and transfer to a serving bowl.
• While carrots are still hot, toss with oil and vinegar. Cool.
• Add parsley, green onions, salt and pepper and toss.
• Refrigerate overnight or for at least 4 hours.
• Toss before serving.