Best Dilled Carrot Salad Recipes

Chilled Dilled Summer Carrot Salad image

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups organic carrots, unpeeled and sliced lengthwise in half and then crosswise in half (orange, white, rainbow, indigo, etc.)
1/2 cup thinly sliced shallots (for a less pronounced onion taste use shallots) or 1/2 cup red onion, diced small (for a less pronounced onion taste use shallots)
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar (experiment with another flavored vinegar)
2 -3 tablespoons fresh dill, chopped (FRESH!)
salt and black pepper, to taste

Steps:

Note: If the carrots are large you'll need to quarter then lengthwise.
Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
Place the drained carrots and onions on a serving platter or in a large salad bowl.
Pour the dressing over the carrots and onions. Toss.
Cover and chill at least 3 hours.

Nutrition Facts : Calories 45.8, Fat 3.4, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 3.4, Protein 0.5

Dilled Carrot Salad image

Yield Serves 2

Number Of Ingredients 6

1 tablespoon vegetable oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill sprigs
1 teaspoon sugar
1 bunch carrots (about 3/4 pound)

Steps:

In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.