Raw Carrot And Onion Salad Recipes

FRENCH CARROT SALAD

French Carrot Salad image

This French carrot salad recipe is simple and fresh! You'll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled
2 tablespoons finely snipped chives or chopped green onion
2 tablespoons finely chopped fresh parsley
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt

Steps:

To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

Nutrition Facts : ServingSize 1/4th of salad (includes chickpeas), Calories 210 calories, Sugar 11.1 g, Sodium 390 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 7.3 g, Protein 5.7 g, Cholesterol 0 mg

CAULIFLOWER & CARROT SALAD

Cauliflower & carrot salad image

Keep this healthy salad in the fridge to serve with cold meats or cheese

Provided by Mary Cadogan

Categories Side dish

Time 15m

Number Of Ingredients 9

Ingredients

1 small or ½ large cauliflower
2 carrots , grated
1 red onion , finely chopped
2 tsp capers
2 tbsp chopped parsley
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise

Steps:

Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

Nutrition Facts : Calories 141 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

RAW CARROT AND ONION SALAD

Raw Carrot and Onion Salad image

Categories Salad Onion No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Carrot Vegan Gourmet

Yield Serves 2

Number Of Ingredients 5

Ingredients

2 large carrots, grated coarse (about 2 cups)
2 tablespoons finely chopped small white onion
1 tablespoon olive oil
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh lemon juice

Steps:

In a bowl toss together the carrots, the onion, the oil, the zest, the lemon juice, and salt and pepper to taste until the salad is combined well.

CUCUMBER, CARROT, AND RED ONION SALAD

Cucumber, Carrot, and Red Onion Salad image

Categories Salad Onion Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Cucumber Carrot Chill Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
1 cup coarsely shredded carrot
1 cup paper-thin slices red onion
1/3 cup white-wine vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt, or to taste
1 teaspoon sugar

Steps:

In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well. Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.

ROASTED & RAW CARROT SALAD WITH AVOCADO

Roasted & Raw Carrot Salad with Avocado image

This herbed carrot salad recipe is truly epic! Fresh herbs, ripe avocado, and honey-mustard dressing make this showstopper complete. Recipe yields 4 generous side salads or 6 small side salads.

Provided by Cookie and Kate

Categories Salad

Time 50m

Number Of Ingredients 10

Ingredients

2 pounds carrots, divided
1 to 2 tablespoons extra-virgin olive oil
Salt
1 large or 2 small ripe avocado
4 tablespoons sunshine salad dressing
1/3 cup chopped green onion
1/3 cup torn fresh leafy herbs (basil, mint, dill and/or cilantro)
3/4 teaspoon flaky sea salt or 1/2 teaspoon kosher salt, to taste
Pinch of red pepper flakes (omit if sensitive to spice)
Freshly ground black pepper, to taste

Steps:

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare the carrots: First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about 1/2″ thick and 1 1/2″ long. On the baking sheet, toss the carrot pieces with enough olive oil to lightly coat them. Arrange them in a single layer and sprinkle them lightly with salt. Bake for 25 to 30 minutes, tossing halfway, until the carrots are tender and turning deeply golden on the edges.
Meanwhile, slice the remaining 3 carrots into very thin rounds (about as thin as you possibly can; you should have about 1+ cup sliced). Place the carrot rounds in a bowl, and fill the rest of the bowl with cold water and a handful of ice cubes (this will make the carrots nice and crisp). Set the bowl aside.
When the carrots are done roasting, arrange them across a large platter. Drain the carrot rounds well, and sprinkle them all over the roasted carrots.
Halve the avocado(s) and remove the pit(s). Thinly slice half of the avocado and carefully scoop out the pieces with a large spoon. Arrange the slices in sections over the salad. Dice the rest of the avocado, scoop out the pieces and arrange them all over the salad.
Drizzle the salad dressing lightly all over the salad by the tablespoon, then sprinkle the green onion and leafy herbs on top. Finish by sprinkle the salt, red pepper flakes (if using) and a few twists of black pepper on top. Serve promptly, as the avocado will brown over time.

Nutrition Facts : ServingSize 1 side salad, Calories 250 calories, Sugar 13.8 g, Sodium 455.4 mg, Fat 14.8 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 29.5 g, Fiber 10.3 g, Protein 3.6 g, Cholesterol 0.6 mg

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