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Grated Carrot Salads
20-Sep-2010
Carrots are a really underrated vegetable, the dense sweet roots are packed full of vitamins and nutrients, they are available almost all year round and they are incredibly versatile in the kitchen. Once grated carrots become something quite special and make the most wonderful salads and sides. Here are just a few of the grated carrot salads I really like. I've given measurements here but really these are just an indication and it is best to add the spices and flavours to suit your own taste and the carrots you use.
Garlic and Oil
This salad dish is so simple and so delicious that you just can't stop eating it. As with all the recipes following simply mix all the ingredients together and serve.
bowl of grated carrots
2 cloves crushed garlic
1/2 tsp salt
3 tbsp olive oil
1 tbsp white wine vinegar or lemon juice
Orange and Cumin
This salad has a north African influence and is a perfect mezze dish.
bowl of grated carrots
1 clove crushed garlic
1/2 tsp salt
grated zest of half and orange
juice of half and orange
1/2 tsp crushed cumin seed
Coriander and Lime
This salad uses Thai flavourings to make a zesty bright salad bowl of grated carrots
fresh coriander leaf, finely chopped
1 clove garlic, crushed
1 tbsp lime juice, chilli powder to taste
1 tbsp fish sauce or soy sauce or both
1/4 tsp salt
1/4 tsp sugar
Indian Spiced
Wonderful served as a spicy side salad with other Indian foods.
bowl of grated carrots
2 green chillis, thinly sliced into rings
generous pinch of salt
1/4 tsp turmeric
1 tsp yellow mustard seeds, ground
1 tbsp mustard oil or chilli oil
1 tsp lemon juice
Chilli and Garlic
Hot and spicy this is more of a relish than a salad serve in small portions on the side.
bowl of grated carrots
4 cloves crushed garlic, chilli powder
juice of half a lemon
generous pinch of salt
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will talk Moroccan next year then
by Monda on Wed Sep 22, 2010 12:00 PM PDTVilde jan, all i know about it is tachin va couscous. Next year however, Morocco and Spain are on my travel list, when i can bring you some artistic insight aside my current aabaki memory contents.
Monda jan: Right now, I'm
by vildemose on Tue Sep 21, 2010 09:28 AM PDTMonda jan: Right now, I'm obssessed with everything moroccan.
Check out this blog. She is half-Iranian. She is the owner of Peacock Pavilion in morocco. Her husband is an architect...
//moroccanmaryam.typepad.com/
Cool Vilde!
by Monda on Tue Sep 21, 2010 08:38 AM PDTI hear you, cooking can be boring if one keeps to same modalities and recipes. What's your favorite style in design, if i may ask?
btw last night my daughter added orange juice and dash of soy sauce to her rice vinegar-olive oil dressing on top of your carrots, watched her enjoying it lots on skype :o)
Monda jan: My real passion
by vildemose on Tue Sep 21, 2010 08:20 AM PDTMonda jan: My real passion is interior design, believe it or not. I love cooking too but sometimes it bores me when I make the same things over and over again. That's why I experiment with food like I'm in a chem lab, mixing reactants with catalyst to get new products...lol
Monda jan: great tips to get
by vildemose on Tue Sep 21, 2010 08:15 AM PDTMonda jan: great tips to get rid of the after taste. I will try it. Thanks.
Monda jan: Yes, absolutely.
by vildemose on Tue Sep 21, 2010 08:14 AM PDTMonda jan: Yes, absolutely. That's why I said, "juice", not my salads.
Carrot, cabbage, beat, and kale juice are my daily routine for breakfast, though not tasty by any stretch of imagination.
julienne strips on cukes too
by Monda on Tue Sep 21, 2010 07:37 AM PDTI suggest using English cucumbers so the salad wouldn't get too watery.
I use almost all leaves (carrots, beets, radishes, etc) to make aash. A bit of brown sugar (and tarragon and mint) would get rid of the bitter aftertaste of those leaves.
Vildemose aziz, question on alkaline
by Monda on Tue Sep 21, 2010 05:55 AM PDTI should know the answer by now, but I don't! Honestly, because I have been caught between the Chinese Yin Yang and Our own Garmi Sardi:
When we add spices, such as cumin or turmeric, do we take away from the alkaline nature of that vegetable? Do you happen to know which spices are acidic?
P.S. what I meant in my first comment: I seem to always have caught you in politics, So I was really pleasantly surprised to see you had other passions.
YUM!
by Dirty Angel on Tue Sep 21, 2010 12:00 AM PDT@@@My Magic Mama Monda@@@ send me here and she was so right!
Food for me on IC! And KISSing (keep it short 'n stooopid) too!
Thanks, 'will definitely try all of them. If I may, for the sake of variety, if adding finely chopped cucumber, I'd use julienne strips of carrot and the Thai style one, I'd just use the peeler to make it into pasta-looking strips and when using your loveley recipes as a main meal, I'd add nuts and seeds.
YUM!
Btw, have you tried the leaves? I haven't. I've tried red radish ones which are lovely, but white and red mouli , err yuck!
Oh and those yucky juices, if you turn them into smoothies with a banana, dates or raisins> all more palatable
"The paradox of freedom: sometimes people freely choose not to be free."
Nice Salad!
by Mehman on Tue Sep 21, 2010 08:30 AM PDTThanks for the recipe!
mmm more salads
by Organic NUTritionist on Mon Sep 20, 2010 09:10 PM PDTi want to become a salad expert. thanks again for a great recipe, this one is wonderful. your description of the carrot even more wonderful. keep the simple salad recipes coming, hey how 'bout a book? ;) "simple salads".
your photo is beautiful and so was the beet and orange photo.
very very nice, waiting for the next salad :)
Dear Niki: I'm glad you
by vildemose on Mon Sep 20, 2010 06:48 PM PDTDear Niki: I'm glad you like the recipes. They are so easy to make.
Adding cucumber is also a great idea when using corriander and lime. I think I will do that next time. So thank you for that liittle tip.
salivating
by Niki Tehranchi on Mon Sep 20, 2010 05:57 PM PDTI love salad and am always trying to find new ingredients and sauces so thank you this is great! I like mixing grated carrots with grated turnips and finely sliced cucumbers with a simple vinaigrette. Radishes too! I am going to try all of these.
Yes, Monda jan. Thank you
by vildemose on Mon Sep 20, 2010 01:24 PM PDTYes, Monda jan. Thank you for the kind words.
An illness a few years ago made me go organic. Since then, I've tried to maintain a healthy diet that keeps my body alkaline. Carrot, cabbage, beat, and kale juice are my daily routine for breakfast, though not tasty by any stretch of imagination.
Love all these!
by Monda on Mon Sep 20, 2010 01:17 PM PDTVildemose jan, So good to see you expanding your horizon into good food. Thank you for all these. Oh btw the carrots in your photo certainly look organic, from a local market, right?