Best Sweet Carrot Salad Recipes

SWEET CARROT SALAD

Steps:

• In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

SWEET CARROT AND COCONUT SALAD

Steps:

• Place all ingredients in bowl and toss.
• Season to taste with pepper and serve.
• ENJOY!

SWEET AND SPICY RED FEZ BURGER WITH MARRAKESH CARROT SALAD AND CHERMOULA MAYONNAISE

Steps:

• For the Marrakesh Carrot Salad: combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.
• For the Chermoula Mayonnaise: combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the Meat Patties: combine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
• Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers: spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a Meat Patty, and an equal amount of the Carrot Salad. Add the roll tops and serve.

SWEET GRATED CARROT SALAD

Steps:

• Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl.
• Add the grated carrots and mix well.
• Taste and adjust the seasonings if necessary. Serve slightly chilled.

CARROT EDAMAME SALAD WITH SWEET ASIAN VINAIGRETTE

Steps:

• 1. Combine the carrots, edamame and raisins in a medium sized bowl.
• 2. Combine ingredients for the dressing and let sit until the sugar dissolves.
• 3. Add the dressing to the carrot mixture.
• 4. Let sit for 30 minutes in the refridgerator before serving to allow the flavors to mingle. Serve chilled.

SWEET AND SOUR CARROT SALAD

Steps:

• Combine the first 6 ingredients in a medium bowl, tossing well. Combine the vinegar and remaining ingredients, stirring well with a whisk.
• Pour the vinegar mixture over sprout mixture, tossing gently to coat. Cover and chill.

SWEET AND SPICY CARROT SALAD

Steps:

• briing 2 quarts of water to a boil, add carrots, return to boil cook 2 minutes until crisp but tender draiin well, let cool in bowl, whisk rest of ingredients except raisins add carrots and raisins to bowl and toss refrigerate for minimum of 3 hrs top with nuts if desired just before serving

CARROT-SWEET PEPPER SALAD

Steps:

• In a large serving bowl, gently toss together carrots and sweet pepper.
• Stir in orange juice, lime juice, salad oil, and sesame oil.
• Sprinkle with Peanuts.
• Serve.

SWEET AND TANGY CARROT SALAD

Steps:

• 1. In a large bowl, combine the cooked carrots, green pepper and onion.
• 2. In a separate bowl, combine the soup, sugar, oil, vinegar, mustard, salt and pepper.
• 3. Mix until well combined. Pour over the vegetables and mix well.
• 4. Cover and marinate in refrigerator overnight. Serve cold.