Time 10m Number Of Ingredients 9 Steps:
Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long. Place in a bowl with green onion and parsley. Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside. Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Yield Serves 4 Number Of Ingredients 6 Steps:
Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.
Time 1h25m Yield 4 servings Number Of Ingredients 9 Steps:
Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots. Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
Time 17m Number Of Ingredients 7 Steps:
Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.
Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Mix together the mayonnaise, mustard, honey and lemon juice. Coarsely grate the carrots and put into salad bowl. Peel the peaches/nectarines, cut into cubes and add to bowl. Add the raisins/cranberries Pour the dressing over the salad. Decorate with almonds and serve.
More about “carrot salad with cinnamonlemon and honey recipes”
Time 20m Yield 3 Number Of Ingredients 6 Steps:
Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl. Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.
