Spicy Carrot Salad Recipes

SPICED CARROT SALAD

Steps:

• Place raisins and lemon juice in a small bowl, and let stand until raisins plump slightly, about 5 minutes.
• Remove tops from carrots, and chop to equal ¼ cup; set aside. Shred carrots in a food processor, using the shredding disk, and place in a large bowl. (Alternatively use pre-shredded carrots and chopped parsley).
• Heat oil in a small skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in cumin seeds and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
• Add garlic mixture to shredded carrots; stir in raisins and lemon juice. Sprinkle with salt and several grinds black pepper. Add carrot tops, and toss to combine.

SPICY CARROT SALAD

Steps:

• In a nonreactive bowl, combine all ingredients except mint. Let sit 15 minutes (or refrigerate up to 8 hours). Toss with mint just before serving.

THAI CARROT SALAD

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

SPICY CARROT SALAD

Steps:

• Top and tail the carrots, scrub or scrape off the skin as required.
• Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
• When cool, strain the carrots and cut them into slices or chunks.
• Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
• Leave to cool, serve garnished with freshly chopped parsley.

SPICY CARROT SALAD

Steps:

• In a medium-size saucepan bring 3 cups of water to a boil. Add the sliced carrots and a little salt to the water and cook until tender.
• Remove the carrots from the heat and drain. Rinse under cold water and drain well.
• While the carrots are cooking, place the chopped parsley, cumin, olive oil, vinegar, and garlic into a large bowl. Mix well and season to taste with the harissa and salt and pepper.
• Add the warm and drained carrots to the salad dressing in the bowl, toss well.
• You can serve the salad warm or cold, and when ready to serve, transfer the carrot salad to a serving dish and garnish it with olives and sliced hard-boiled eggs.