carrot salad recipe

Pickled Carrot Salad

Pickled Carrot Salad

Pickled Carrot Salad

This was one of those dishes where it came out great, but was not what I had planned in the beginning. Let me explain.

I had picked up some beautiful rainbow carrots at a local market. They come in colors ranging from yellow to purplish red. I wanted to make something special with them, highlighted their vibrant colors. I liked the idea of a kind of pickled carrot. Made up the recipe as I went along. I knew the flavors would go well with the rest of the dinner that was planned.

The carrots worked out so well. Great flavors- but there was a problem. I had used a red vinegar and by the time everything was done cooking, the color of the carrots had changed. They all looked, well, like regular carrots. No one knew the difference, except me. I felt bad that I had cooked all the color out of the rainbow carrots, but the flavor was good. I guess, in the end, that is what really matters.

 

Pickled Carrot Salad

 

2 medium onions, peeled and sliced

3-4 cloves garlic, peeled

1 c. vinegar- red wine or cider vinegar preferred

1 c. water

1 ½ lbs. carrots, peeled and sliced

1 sweet pepper, seeded and chopped

2 small tomatoes, seeded and chopped

½ c. sugar

1/4 c. chopped fresh parsley

2 t. salt, or to taste

Fresh ground pepper to taste

1 t. ground ginger

Hot sauce to taste

1 bay leaf

 

In saucepan, combine onions and garlic with the water and vinegar and bring to a boil. Prepare other veggies while onions simmer for 10 minutes. Add remaining ingredients and simmer, covered about 20 minutes.  Adjust seasonings. Let salad cool down, then store in fridge until ready to serve. Best served the next day. Remove bay leaf and garlic cloves before serving.

Rainbow Carrots

Rainbow Carrots

 

 

Carrot and Cabbage Salad

Carrot and Cabbage Salad

Carrot and Cabbage Salad

I love a good salad. I also like to make dishes that can travel well when I am visiting with friends. After a conversation with a friend the other day about her having to travel for a family event and bring food along I was inspired to come up with this recipe. Similar to a cole slaw this salad has an equal share of carrots and an herb-infused dressing that gives it a great flavor.  It can be made a couple of days ahead, if needed, and is better if you make it the night before.

Carrot and Cabbage Salad

1 lb. carrots, peeled and shredded

1 lb. shredded cabbage- you can use the cole slaw mixes sold in stores

Dressing:

2/3  c. apple cider vinegar or herb flavored vinegar

1/2 c. oil

1/4 c. sugar, or to taste

1 T. salad and vegetable seasoning-recipe follows- or 1 T. dried herbs of your choice

Salt and pepper to taste

Combine veggies in a bowl. Combine dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Adjust seasonings. Pour dressing over the veggies and stir to mix well. Cover and chill for several hours or overnight. Serves 10-12.

Salad and Vegetable Seasoning

½ c. dried parsley
¼ c. dried minced onion
1 T. dried thyme
1-T. celery seeds
2 t. dried oregano
1 t. dried marjoram
1-t. dill seeds

Combine all ingredients and store in a cool, dry, dark place. Makes about a cup. Use in salad dressings or on cooked veggies and in soups and stews.