Best Grated Carrot Salad Recipes

FRENCH GRATED CARROT SALAD

Steps:

• Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

CAROTTES RâPéES OR GRATED CARROT SALAD

Steps:

• Peel and grate 7 large carrots. Coarsely chop the parsley and combine with carrots.
• To make the dressing: mix together the juice of 2 lemons, 2 or 3 tablespoons of olive oil, and 2 teaspoons of sugar, some salt, and fresh ground pepper. You may add a dab of Dijon.
• Toss with Carrots then taste; you may add ingredients to your liking.

GRATED CARROT, KOHLRABI AND RADISH SALAD

Steps:

• Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
• Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
• Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

GRATED CARROT SALAD WITH DATES AND ORANGES

Steps:

• In a large bowl combine the carrots and dates.
• Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
• Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
• Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

SWEET GRATED CARROT SALAD

Steps:

• Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl.
• Add the grated carrots and mix well.
• Taste and adjust the seasonings if necessary. Serve slightly chilled.

GRATED DAIKON AND CARROT SALAD

Steps:

• Cut the daikon and carrots into chunks and grate in a food processor.
• Transfer to a serving bowl, add the remaining ingredients, and toss together. Serve at once.
• variation
• Grate the daikon radish and carrot separately and put into two small serving bowls. Divide the remaining ingredients evenly between them. Serve side by side.
• nutrition information
• Calories: 97
• Total Fat: 7g
• Protein: 1g
• Carbohydrates: 9g
• Fiber: 2g
• Sodium: 30mg

MORROCAN GRATED CARROT SALAD WITH ORANGE

Steps:

• Combine lemon juice, olive oil, sugar, orange water, and salt;
• pour over grated carrots.
• Toss well.
• Arrange on plates.
• Garnish with peeled orange slices.

CURRY-LACED GRATED CARROT SALAD

Steps:

• Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.

GRATED-CARROT SALAD

Steps:

• Grate carrots in food processor.
• Whisk oil, vinegar and mustard in serving bowl; stir carrots in thoroughly to coat with dressing.

FRENCH GRATED CARROT SALAD

Steps:

• Whisk together the lemon juice, vinegar, salt and pepper, mustard, and oil (or oil and yogurt and buttermilk). Toss with the carrots and parsley in a large bowl. Taste and adjust salt. Refrigerate if not eating right away (I recommend making this 30 minutes to an hour ahead, then tossing again).
• Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.