Best Spiced Carrot Salad With Yogurt Pitas Recipes

Spiced Carrot Salad image

Yield Makes 4 servings

Number Of Ingredients 12

1 pound carrots with fresh green tops if available
1/3 cup currants
1/2 cup chopped pistachios, toasted
1 tablespoon coriander seed, toasted
2 teaspoons anise seed, toasted
1/4 teaspoon cinnamon
1 tablespoon honey
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon kosher salt, divided
1/2 cup loosely packed picked fresh dill
1/2 cup loosely packed fresh cilantro leaves

Steps:

Trim carrot tops, keeping 1/2-inch of the green tops attached if they are bright green and fresh. Peel and thinly slice the carrots lengthwise. Bring a large pot of salted water to a boil and blanch the carrots for about 1 minute until they are slightly cooked but still a bit crunchy. Shock in an ice bath and drain when cool. Pat dry with paper towels.
Place currants in a medium bowl and pour hot water over to submerge completely. Let soak 10 minutes until plump, drain and discard water.
Place coriander, anise, cinnamon, honey, oil, lemon, and 1/2 teaspoon salt in a blender and blend until slightly chunky but seeds are not intact.
To serve, toss carrots, currants, pistachios and dressing together in a large bowl. Be sure to coat the carrots with the dressing. Add herbs and carefully toss to combine. Serve immediately.

Spiced Carrot Salad (Greek) image

Provided by MarraMamba

Categories Greek

Time 12m

Yield 8 serving(s)

Number Of Ingredients 10

8 large carrots
1 small garlic clove, minced
4 tablespoons ground walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (or more)
1/3 cup extra virgin olive oil
1 lemon, juice of
salt
1/4 cup shredded of fresh mint

Steps:

Shred the carrots.
Combine the carrots, garlic, walnuts, cinnamon, cumin, cayenne, olive oil, lemon juice and salt to taste in a serving bowl.
Cover and let stand for one hour at room temperature or in the refrigerator for up to 8 hours.
Just before serving, toss in the mint and serve.

Nutrition Facts : Calories 129.6, Fat 10.9, SaturatedFat 1.4, Sodium 51.1, Carbohydrate 8.2, Fiber 2.5, Sugar 3.6, Protein 1.2

Spice-Roasted Rainbow Carrot Salad with Herbed Yogurt Dressing image

Provided by James Briscione

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds rainbow carrots, peeled and trimmed, 1 cup tender tops washed, dried and reserved for garnish
6 tablespoons extra-virgin olive oil
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground coffee
1 teaspoon ground coriander
1 lime, zested and juiced
Herbed Yogurt Dressing
1/4 cup sliced almonds, toasted
Preheat the oven to 425 degrees F.
1 cup plain Greek yogurt
2 tablespoons minced chives
2 tablespoons minced dill
Pinch of kosher salt
Dash hot sauce

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.