Best Five Spice Trout With Carrot Salad Recipes

MOROCCAN CARROT SALAD

Moroccan Carrot Salad image

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

Ingredients

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

Steps:

Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

CARROT SALAD

Carrot Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 55m

Yield about 4 to 6 side-dish serving

Number Of Ingredients 8

Ingredients

6 medium carrots (about 1 pound), shredded on a box grater or mandolin
1/3 cup golden raisins
1/4 cup minced flat-leaf parsley
1/4 cup rice wine vinegar
3 tablespoons vegetable oil
2 teaspoons honey
2 teaspoons kosher salt
1/4 teaspoon ground cardamom (optional)

Steps:

Put the carrots in a large bowl, and cover with cold water. Set aside for 30 minutes. Drain and return to the bowl.
Meanwhile, in a medium bowl, cover the raisins with hot tap water. Set aside to plump for 15 minutes. Drain and add to the carrots.
In a small bowl, whisk together the parsley, vinegar, oil, honey, salt and cardamom, if using. Add to the carrots and raisins and mix until well combined. Serve immediately or store in the refrigerator, covered, for up to 2 days.

DAIKON-CARROT SALAD

Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams