Best Minted Carrot Salad Recipes

MINTED CARROT SALAD

Minted Carrot Salad image

Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.

Provided by TRYOVER

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time P1DT25m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds carrots
1 large onion, diced
¼ cup chopped fresh mint leaves
1 cup tomato sauce
½ cup vegetable oil
1 cup sugar
¾ cup malt vinegar
½ teaspoon mustard powder
½ teaspoon Worcestershire sauce

Steps:

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 53.5 g, Fat 18.6 g, Fiber 5.6 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 316.9 mg, Sugar 42.2 g

TURKISH KOFTA KEBABS WITH MINTED YOGURT AND CARROT, CUMIN SALAD

Turkish Kofta Kebabs With Minted Yogurt and Carrot, Cumin Salad image

This is a Rick Stein recipe printed in the April 2006 issue of 'Delicious' magazine. Passive cooking time is for maximum marinading time.

Provided by Ppaperdoll

Categories Lamb/Sheep

Time 8h40m

Yield 8 kebabs, 4 serving(s)

Number Of Ingredients 14

Ingredients

500 g lean ground lamb
1 onion, finely grated
3 garlic cloves, crushed
2 tablespoons flat leaf parsley, chopped
1/2-1 teaspoon dried chili pepper flakes, to taste
4 tablespoons olive oil, to brush
4 ripe tomatoes, thinly sliced
200 g natural Greek yogurt
2 tablespoons chopped of fresh mint
1 large carrot
1 turnip
1 tablespoon sunflower oil
1 teaspoon cumin seed, toasted
1 lemon, juice of

Steps:

Soak skewers in cold water for half and hour.
Add lamb, onion, garlic, chilli and parsley to a bowl. Season with salt and pepper. Mix with hands until all is combined.
Divide into 8 portions and mould into sausage shapes around skewers. Chill for minimum of 30 minutes or overnight.
For the minted yogurt, mix yogurt with mint. Season to taste with salt and pepper, and set aside.
For carrot and cumin salad, peel and shred the carrot and turnip in a food processor. Toss into a bowl with oil, cumin and lemon juice.
Brush koftas well with oil and lightly oil a griddle or frying pan. Fry koftas in batches over medium heat in a preheated pan about 5 minutes until browned all over and cooked through.
Layer tomato slices, then salad then koftas onto 4 plates. Serve yogurt along side.

Nutrition Facts : Calories 562, Fat 46.7, SaturatedFat 15.1, Cholesterol 91.2, Sodium 117.2, Carbohydrate 13.7, Fiber 3.3, Sugar 6.8, Protein 22.9

ORANGE BLOSSOM MINTED CARROT RAISIN SALAD

Orange Blossom Minted Carrot Raisin Salad image

I love traditional carrot raisin salad ... but I always hated that some people use WAY too much mayo. You could hardly taste the carrots which were the main ingredient. So I found this a few years ago, and it has become my favorite, especially since I live in FL, it has great orange flavor. This is originally a Whole Foods Recipe, but it has been passed around quite a bit, so there have been some changes; however, I can't claim any rights to this - but it is such a light refreshing recipe. Take advantage of those pre-shredded carrots from the produce section, I definitely do (but you can always shred your own, especially if you grow them in your garden). A few grocery store items and you are set. As there is no mayo in this dish, it makes a great BBQ dish or potluck salad because it travels well. I always garnish with a couple of orange slices to remind people of what the main flavor is. And ... Orange Blossom Water? ... What do I use it in? Why bother buying a whole bottle? Well, I originally bought it for this salad, but I have used it over seafood, in teas (warm and cold), rice, and drizzled over grilled vegetables which is great. It can be purchased online, at Whole Foods and many other Health Food Markets, also any Asian Markets. It is a great addition to your condiment collection.

Provided by SarasotaCook

Categories < 15 Mins

Time 10m

Yield 6-8 Side servings, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb carrot, shredded (usually 1 bag of shredded carrots)
1/4 cup cran raisins
1/4 cup golden raisin
1/2 cup pecans, rough chopped (add more nuts if you like)
1/4 cup olive oil
2 tablespoons lemon juice
1 orange (1 tablespoon zested, then 1/2 juiced, and the other 1/2 sliced as a garnish)
3 tablespoons orange blossom water (no substitute)
2 tablespoons orange blossom honey
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup of fresh mint, chopped (more or less to taste)
salt
pepper

Steps:

Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side.
Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour.
Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!