Best Shredded Carrot Salad Recipes

SHREDDED BEET AND CARROT SALAD

Steps:

• In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
• In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.

SHREDDED BEET AND CARROT SALAD

Steps:

• Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl.
• In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve.

SHREDDED RED CABBAGE AND CARROT SALAD

Steps:

• Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
• Toss together the cabbage, carrots, parsley, chives and dill.
• Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

SHREDDED CARROT SALAD

Steps:

• In a serving bowl, combine the carrots, raisins, nuts and mayonnaise. Refrigerate leftovers.

SHREDDED CARROT SALAD

Steps:

• In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.

SHREDDED CARROT AND BEET SALAD

Steps:

• Place beets in large bowl.
• Whisk oil, vinegar and ginger until blended. Add to beets; mix lightly.
• Refrigerate 30 min.
• Add carrots, sunflower kernels and parsley; mix lightly.
• Top with onions.

TOASTED HAZELNUT AND SHREDDED CARROT SALAD

Steps:

• Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

SHREDDED CARROT SALAD

Steps:

• In a medium bowl, mix together the carrots and raisins. Fold in the whipped cream until evenly coated. Store in the refrigerator until serving.

SHREDDED BEET CARROT AND MINT SALAD

Steps:

• In small bowl, whisk together orange zest, orange juice, oil, vinegar and salt.
• In large bowl, combine carrots, beets and mint. Add dressing and toss to coat. Serve topped with sesame seeds.

SHREDDED BEET AND CARROT SALAD

Steps:

• The dressing and salad ingredients can all be prepared ahead and set aside to be put together at the last minute.
• Peel and grate raw beets and carrots, set aside in separate bowls or piles. Longer "strings" are more appealing.
• Slice pepper into slivers.
• Chop red onion.
• Blend together all Dressing ingredients (or use Magic Bullet).
• On a flat salad plate, put a layer of salad greens, topped with some red onion.
• Put a flat layer of beets, topped with a smaller layer/pile of carrots.
• Arrange yellow pepper slivers around the beets/carrots.
• Top with Feta and sunflower seeds.
• Let each person add their own dressing, but it doesn't need much.

SHREDDED APPLE CARROT SALAD

Steps:

• Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
• Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

SHREDDED CARROT AND APPLE SALAD

Steps:

• Shred carrots and place in bowl. Wash and core apples. Julienne. Add to carrots. Sprinkle salt over and toss lightly. Add raisins.
• In small bowl, whisk vinegar and sugar into mayo. Pour dressing over salad and toss to coat. Refrigerate before serving.

SHREDDED CARROT AND BEET SALAD

Steps:

• Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange. Top with the chopped mint before serving.
• Store in an airtight container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 50
• Total Fat: 2.5g (0.4g saturated, 1.7g monounsaturated)
• Carbohydrates: 7g
• Protein: 1g
• Fiber: 2g
• Sodium: 195
• When it comes to antioxidants, including the carotenoids so prevalent in orange fruits and vegetables, experts pretty much sing the same song: Generally speaking, the right way to go is to cast a wide net instead of focusing on a single antioxidant. (This is their way of saying don't turn into a rabbit and consume so many carrots that you turn orange from a beta-carotene megadose.) Nutritionist Suzanne Dixon notes, "Individual, isolated carotenoids don't tend to provide a whole lot of benefit. You should get the whole food, preferentially. Getting a lot of different carotenoids in the diet, I believe, is a very, very good biomarker of general healthy eating behavior. Those people tend to do better in terms of disease risk across the board."

FRENCH SHREDDED CARROT SALAD

Steps:

• Peel and shred the carrots (small side of cheese grater, or in the processor).
• Mix well the lemon juice, orange water, sugar and salt in a large bowl.
• Add the carrots to this mixture and mix well, let sit in fridge for about twenty minutes to one hour.
• Top with the oranges, peeled and thinly sliced into rings to serve.
• Top with a sprig of mint.

SHREDDED BEET AND CARROT SALAD

Steps:

• Shred veggies and mix all ingredients.

SHREDDED ZUCCHINI AND CARROT SALAD

Steps:

• Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
• Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
• Mix well.
• Serve on lettuce leaves.

SHREDDED CARROT SALAD

Steps:

• In a serving bowl, combine the carrots, raisins, nuts and mayonnaise. Refrigerate leftovers.

SHREDDED CARROT SALAD WITH CRANBERRIES

Steps:

• Just place all of the dressing ingredients in a small bowl and mix well.
• Place the salad ingredients into a large mixing bowl. Pour the dressing on top. Mix everything together.