Best Carrot Salad With Parsley And Spring Onions 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

CARROT AND PARSLEY SALAD

Carrot and Parsley Salad image

Provided by Trish Hall

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 large carrots
1/3 cup chopped parsley
1/2 small clove garlic
2 teaspoons red wine vinegar
2 tablespoons vegetable oil
Salt to taste

Steps:

Peel and wash the carrots. Using a grater, grate them into threads.
Pick the leaves off the parsley. Wash, dry and chop the leaves.
Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
Stir in the carrots and parsley. Season with salt, and mix well.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 3 grams, TransFat 0 grams

CARROT SALAD WITH GREEN ONIONS

Carrot Salad with Green Onions image

Categories Salad Onion Vegetable Side No-Cook Vegetarian Carrot Healthy Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled, coarsely grated (about 7 cups)
6 green onions, chopped
3 tablespoons minced fresh parsley
3 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 teaspoons Dijon mustard
1/2 cup olive oil
8 whole red cabbage leaves

Steps:

Mix carrots, green onions and parsley in large bowl to blend.
Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)
Spoon salad into cabbage leaves; arrange on platter and serve.

CARROT AND PARSLEY SALAD

Carrot and Parsley Salad image

Provided by Jacques Pepin

Categories salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 1/2 cups)
2 cups flat-leaf parsley leaves, rinsed and dried
3 cloves garlic, peeled and chopped fine (2 teaspoons)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine or cider vinegar
1/3 cup peanut or safflower oil

Steps:

Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
Serve the salad on its own or with the fricassee of squid and potato.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 4 grams

POTATO CARROT SALAD

Potato Carrot Salad image

Make and share this Potato Carrot Salad recipe from Food.com.

Provided by Derf2440

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups potatoes, cooked and cubed
3 spring green onions, chopped
1/4 red onion, chopped
2 medium carrots, scraped and grated
2 tablespoons parsley, chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon pepper, freshly grated
1/4 teaspoon salt, only if required
1/2 cup mayonnaise, more as you wish
1/4-1/2 teaspoon cayenne pepper
2 parsley sprigs (to garnish)

Steps:

In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese.
Add pepper and taste, only add a little salt if required, the cheese adds salt.
Add mayonnaise and mix thoroughly.
Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs.
Refrigerate for at least an hour.

Nutrition Facts : Calories 277.6, Fat 11.9, SaturatedFat 2.6, Cholesterol 13.1, Sodium 483.2, Carbohydrate 38.2, Fiber 4.7, Sugar 5.1, Protein 6.3