Spiralized Asian Carrot Salad Recipes

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SPIRALIZED ASIAN CARROT SALAD



Spiralized Asian Carrot Salad image

A light and refreshing salad with a citrus zing. Punch up the heat with hot peppers to pair with other spicy dishes or leave it spice free for a delightful side dish.

Provided by Scott G

Categories     Salad

Time 10m

Number Of Ingredients 10

3 Large Carrots, Spiralized or Shredded
1/4 Cup Scallions, Sliced on the diagonal
2 Tablespoons Sesame Seeds
1 Tablespoon Cilantro, Chopped
1 Tablespoon Olive Oil
1 Teaspoon Sesame Oil
1 Teaspoon Honey
2 Tablespoons Lime Juice
1 Pinch Lime Zest
1 Pinch Salt & Pepper

Steps:

  • In a small bowl, mix together the Salad Dressing ingredients.
  • Spiralize or shred the carrots into a large bowl.
  • Add the remaining ingredients for the carrot salad.
  • Dress the salad carefully, adding some of the dressing and mixing well. Continue to add until the salad is nicely dressed.
  • Transfer to a serving bowl and chill until ready to eat.

Nutrition Facts : Calories 96 calories

SPIRALIZED CARROT AMBROSIA SALAD



Spiralized Carrot Ambrosia Salad image

This yummy combination of healthy ingredients makes a cool salad the whole family can enjoy! May be placed into individual serving dishes.

Provided by Bibi

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 6

½ cup yogurt
½ cup pineapple tidbits in pineapple juice, undrained
½ cup raisins
½ cup coconut
2 tablespoons honey, or to taste
4 cups spiral-sliced carrots

Steps:

  • Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 23.7 g, Cholesterol 0.9 mg, Fat 1.7 g, Fiber 2.8 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 71.4 mg, Sugar 17.8 g

MISO-CARROT-CUCUMBER SALAD



Miso-Carrot-Cucumber Salad image

This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to this refreshing summer side dish.

Provided by Candice Kumai

Categories     HarperCollins     HarperCollins     Salad     Cucumber     Carrot     Vegetarian     Vegan     Sesame Oil     Sesame     Wheat/Gluten-Free

Yield Serves 4 as an appetizer or side dish

Number Of Ingredients 10

Miso Dressing:
2 tablespoons organic red or white miso paste
1 tablespoon toasted sesame oil
3 tablespoons rice vinegar or raw
Unfiltered apple cider vinegar
2 teaspoons toasted sesame seeds
Salad:
2 large cucumbers, julienned
1 large carrot, spiralized
2 tablespoons reconstituted wakame

Steps:

  • Make the dressing:
  • Whisk together the miso paste, oil, vinegar, and toasted sesame seeds in a large bowl.
  • Assemble the salad:
  • Add the sliced cucumbers, spiralized carrot, and wakame and toss to coat with the dressing.
  • Serve immediately, or make slightly in advance, cover, and refrigerate until chilled before serving, 10 to 20 minutes.
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days.

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