Best Shredded Carrot Salad With Cranberries Recipes

Limoncello Carrot Salad image

Provided by Giada De Laurentiis

Time 55m

Yield 4 servings

Number Of Ingredients 8

1/3 cup limoncello
1/2 cup dried cranberries
1 1/2 pounds large carrots (about 5), peeled
1 teaspoon kosher salt
1/2 cup fresh parsley leaves, roughly chopped
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 ounces goat cheese

Steps:

Gently warm the limoncello in a small saucepan over medium heat until steam begins to come off the top and it is hot to the touch but not simmering. Remove from the heat, then add the dried cranberries and cover with plastic wrap. Allow the cranberries to soak for at least 30 minutes or up to 1 hour. Drain and set aside.
Grate the carrots into a medium bowl using the large holes on a box grater. Sprinkle the carrots with the salt and toss well. Add the soaked cranberries, parsley leaves, lemon juice and olive oil and toss again to combine. Crumble the goat cheese over the top and serve.

Carrot Cranberry Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded carrots (about 8 medium)
1/4 cup dried cranberries
1/4 cup toasted pecans, coarsely chopped
1/2 teaspoon celery seed

Steps:

Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

Carrot & Cranberry Salad image

Provided by Diana 2

Categories Fruit

Time 2h5m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup Miracle Whip (salad dressing)
1/2 tablespoon lime juice
1/4 teaspoon celery seed, rubbed to release more flavour
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 (12 ounce) bag carrots, matchstick cut
1/4 cup dried cranberries, loosely packed
1 green onion, sliced

Steps:

Mix together dressing, lime juice, celery seed, salt and pepper.
In a medium bowl, toss together carrots, cranberries and onion. Add dressing mixture and mix well.
Cover and refrigerate for at least 2 hours.
Enjoy!

Nutrition Facts : Calories 82.6, Fat 0.5, SaturatedFat 0.1, Sodium 269.2, Carbohydrate 19.4, Fiber 5.8, Sugar 8.7, Protein 1.9

Carrot, Cranberry and Walnut Salad image

Provided by KerfuffleUponWincle

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

Steps:

Soak cranberries in very warm water for 30 minutes ~ drain well.
Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
Chill at least 1 hour.
Add toasted walnuts just before serving.
Makes 6 servings.