Best Tangy Carrot Salad Recipes

TANGY CARROT, RED CABBAGE & ONION SALAD

Tangy carrot, red cabbage & onion salad image

This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers

Provided by Good Food team

Time 15m

Number Of Ingredients 10

Ingredients

4 carrots , cut into thin sticks or grated
½ red cabbage , finely shredded
2 small red onions , finely sliced
handful mint leaves
handful coriander leaves
handful toasted peanuts , roughly chopped
juice 2 limes
1 tbsp groundnut oil
1 red chilli , deseeded and finely chopped
1 tbsp soft brown sugar

Steps:

Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium

TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE

Tangy Carrot-Apple Salad With Cider Vinaigrette image

Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon juice, but I leave that up to you! I did not serve mine over spinach, rather just in a small bowl as a meal starter. Lastly, I added some pepitas (pumpkin seeds without the shell), but again the addition of nuts is your choice.

Provided by januarybride

Categories Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons apple cider vinegar
1 small clove garlic, minced (1/2 tsp.)
2 cups grated carrots (about 3 small carrots)
1/2 cup red apple, diced (I added more)
1/4 cup sliced green onion
1/4 cup chopped fresh parsley
1/4 cup chopped dried cranberries
1 teaspoon agave nectar (may sub honey)
1 tablespoon olive oil (use a nice, full bodied oil)
2 cups baby spinach leaves

Steps:

Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

TANGY CARROT SALAD

Tangy Carrot Salad image

Peggy Gleichman of McAlester, Oklahoma writes, "This is one of my favorite carrot recipes. Our family and friends always ask for it!"

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound carrots, cut into 1/4-inch slices
2 celery ribs, chopped
1 small onion, chopped
1/3 cup reduced-fat mayonnaise
1/4 cup white vinegar
4 teaspoons sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender. Rinse in cold water. , In a small bowl, combine the carrots, celery and onion. In another bowl, combine the mayonnaise, vinegar, sugar, garlic salt and pepper. Add to carrot mixture and stir gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 7g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 443mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

TANGY CARROT SALAD

Tangy Carrot Salad image

A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.

Provided by Stephanie

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups sliced carrots (1/8-inch thick)
4 cups diced carrot
1 Spanish onion, sliced paper thin
1 green bell pepper, cut into thin strips
1 (10.75 ounce) can condensed tomato soup with basil and oregano
¾ cup white vinegar
½ cup vegetable oil
⅓ cup white sugar
1 teaspoon prepared yellow mustard
½ teaspoon salt

Steps:

Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
Gently toss Spanish onion and green bell pepper together with carrots.
Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.

Nutrition Facts : Calories 241 calories, Carbohydrate 27.8 g, Fat 14.6 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 453.2 mg, Sugar 18 g

SWEET AND TANGY CARROT SALAD

Sweet and Tangy Carrot Salad image

My mother-in-law used to buy a salad much like this at a local farmer's market. After searching many places for a similar recipe, I finally found one in a spiral-bound fund raising cookbook published by a local church. After tweaking it some, I finally got the taste I was looking for!

Provided by Susan Bickta

Categories Other Salads

Time 15m

Number Of Ingredients 9

Ingredients

4 c sliced carrots, cooked until crisp/tender and drained
1 medium green bell pepper, chopped
1 c chopped sweet onion
1 can(s) (10.5 ounces) concentrated tomato soup
1 c sugar
1/2 c vegetable oil
3/4 c apple cider vinegar
1 tsp dry mustard
salt and pepper to taste

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.