Best Pickled Carrot Salad Recipes

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
• Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
• Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.

JAPANESE PICKLED DAIKON AND CARROT SALAD

Steps:

• Peel and finely shred carrot and daikon.
• Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
• Gently squeeze out as much water as possible from vegetables.
• In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
• add vegetables and refrigerate for 8 hours.
• Salad will keep for up to 1 week in sealed container in refrigerator.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Steps:

• Preheat the grill. Soak the peanut shells in water for 45 minutes.
• Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
• Preheat the oven to 400 degrees F.
• Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
• Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
• Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
• Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
• To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

PICKLED CARROT SALAD

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

PICKLED CARROT SALAD

Steps:

• The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
• Place carrots in a serving dish.
• Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
• Be sure you serve with a slotted spoon.

PICKLED CARROT SALAD

Steps:

• Peel carrots and cut into fine julienne, or very thin slices. Place in medium bowl with shallots. Heat cumin seeds in pan for 1 minute. Whisk together oil, lemon, ginger and cumin. Pour over carrots, add mint, coriander and sesame, and let marinate 10 minutes to 24 hours.