Best Rainbow Carrot Salad Recipes

THE RAINBOW ROOM'S CARROT AND PEANUT SALAD

Steps:

• Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex bowl I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.

THE RAINBOW ROOM'S CARROT AND PEANUT SALAD

Steps:

• Grate the carrots very coarsely.
• In a bowl, combine them with the peanuts and then add the remaining ingredients.

SPICE-ROASTED RAINBOW CARROT SALAD WITH HERBED YOGURT DRESSING

Steps:

• Combine the carrots, 3 tablespoons of the olive oil, ginger, salt, coffee and coriander in a large bowl and toss to coat the carrots thoroughly. Spread in a single layer on an aluminum foil-lined baking sheet, being sure not to crowd them.
• Roast until the carrots are tender and browned around the edges, about 25 minutes, tossing halfway through. Remove from the oven and cool slightly on the baking sheet.
• Whisk together the lime zest and juice and the remaining 3 tablespoons olive oil in a large bowl. Add the carrots and toss to coat with the dressing.
• Spread the Herbed Yogurt Dressing onto the base of a serving platter. Arrange the carrots on top of the yogurt and sprinkle with the almonds and tender carrot tops. Serve immediately.
• Combine the yogurt, chives, dill, salt and hot sauce in a bowl and mix well. Cover and refrigerate until you're ready to serve. Makes 1 cup.

RAINBOW CARROT SALAD

Steps:

• Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
• Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.