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Quick Carrot Salad Recipes
One of the simplest and easy to make salad. 1. In a bowl take grated carrots. 2. To this add green chillies coconut and cilantro. 3. Heat oil in a pan and add mustard seeds. When they splutter add curry leaves. Pour it over the carrots. 4. Add salt to taste
MAKING 1. Peel carrots. Cut slanting slices about 1 4 inch thick. 2. In a pan cook carrots covered in 1 inch boiling water for 5 minutes. 3. Drain out from water and dip into cold water. 4. Drain out again and keep in serving bowl. 5. Separate onion slices
Carrot Onion Ring Salad
MAKING 1 In a pan heat water. 2 Add carrots and garlic. Steam for 5 minutes until crisp tender. 3 Drain out into a large bowl. 4 Stir in scallions parsley and dill. 5 In a small bowl add lemon juice oil cumin paprika cinnamon and red pepper. 6 Whisk the
Moroccan Carrot Salad
MAKING 1. In a saucepan boil water and cook carrots for 4 to 5 minutes until just tender. 2. Drain out the carrots and cook quickly under cold water. 3. Drain and keep aside. 4. Heat a 10 inch or larger frying pan or wok over high heat. 5. Add oil and let it
Oriental 'Style Carrots
1. Peel the carrots and julienne into very fine strips or grate them in a food processor. Put the carrots in a salad bowl. Remove the leaves from the tarragon sprigs and julienne them into fine strips. Add to carrots. 2. Peel and section the oranges. Remove
Carrot and Mandarin Orange Salad
GETTING READY 1 In a salad bowl scrub the carrots scrape and shred to make 2 cups. 2 Add raisins to the bowl. MAKING 3 In another bowl combine mayonnaise yogurt lemon juice and salt. 4 Pour this dressing over the salad. 5 Combine thoroughly. SERVING 6 Serve by
Quick Carrot Raisin Salad
MAKING 1. Place butter in a small microwavable bowl and place in the microwave for 1 minute until it melts and is frothy. 2. Stir brown sugar into the butter until it melts. 3. Add carrots to a medium casserole. 4. Pour the sugary butter to the carrots and
Quick Glazed Carrots
MAKING 1. In a pan heat oil and add mustard seeds cover the pan and allow to the mustard seeds to crackle 2. Add grated carrot to it and cook a few minutes gently stirring all the while 3. Turn the heat off add a tablespoon of lemon juice and season allow to
MAKING 1. In a large mixing bowl put together all ingredients and toss well. 2. Adjust dressing to get a moist salad. SERVING 3. Serve immediately. TIPS Do not peel the scrubbed vegetables before shredding.
Shredded Vegetable Salad
1. Wash and drain carrots. 2. Melt 3 4 of the margarine in a sauce pan with sugar salt and pepper. 3. Add carrots with 1 cup water. Cover and simmer for 15 minutes. Uncover and cook until all liquid has evaporated. Add remaining margarine. 4. Cool slightly and
MAKING 1. Mix all the ingredients except parsley in a bowl. SERVING 2. Garnish liberally with parsley and serve cold.
Banana, Raisin and Carrot Salad
In 1 quart casserole combine all ingredients. Mix well. Cover. Microwave at High for 5 to 8 minutes or until carrots are tender crisp stirring once. Let stand covered for 1 minute.
Combine all the ingredients in a bowl. Toss well and let stand 10 minutes before serving.
Carrot and Cucumber Salad
MAKING 1 In a large bowl mix together the carrots and raisins. 2 In a smaller bowl prepare the dressing by combining the low fat yoghurt with the orange juice concentrate. 3 Pour the dressing over the salad and toss well. SERVING 4 Serve the Carrot Raisin
Carrot Raisin Salad With Orange Yogurt Dressing
Cut carrots into matchstick size pieces. In a 3 to 4 quart pan bring 6 cups water to a boil over high heat. Add carrots and cook until tender crisp to bite about 2 minutes. Drain plunge into ice water and stir until cool. Then drain again. Place carrots
Carrot Salad With Peppercorns
Drop the shredded carrots and bell peppers into boiling water and cook for about 2 minutes. Remove from heat. Drain rinse in cold water. Combine the carrot mixture and radishes in a bowl. Combine the sherry vinegar soy sauce and salt in a covered jar and shake
Quick Carrot And Pepper Salad
MAKING 1. In a serving bowl combine all the ingredients and toss well. SERVING 2. Once ready serve immediately or chilled as desired.
Lemony Baby Carrots
1. In a serving bowl layer one third of the shredded spinach all the sliced mushrooms another one third of the spinach all the shredded carrots then remaining.spinach. Layer cucumbers onion and raisins over top. Cover and refrigerate up to 4 hours. 2. Dressing
Spinach Mushroom And Carrot Salad
1. Place carrots and sultanas in a serving bowl. 2. To make dressing place orange juice and honey in a small bowl and whisk to combine. Spoon dressing over carrot mixture and toss to combine. Sprinkle with nuts cover and refrigerate until required.
Carrot And Sultana Salad
In medium mixing bowl combine all ingredients. Toss well.
Carrot and Raisin Salad
In medium bowl combine all ingredients mix well. Chill until served.
Orange Carrot Combo