Pickled Rainbow 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, highlighting 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 carrot salad worked out so well. Great flavors- but there was a problem.
I had used a red wine 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.
So here is the recipe. Feel free to use what ever color carrots you like- it won’t matter in the end!!
Pickled Rainbow 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.
Copper Pennies-Carrot Salad
A very long time ago, I was served a salad called copper pennies. The name came from the rounds of carrots that were the main ingredient. I know the salad had a sweet and sour tomato-based dressing. I liked it a lot.
The original dressing was made from canned tomato soup. I didn’t have tomato soup, but I had tomato sauce. I winged it and came up with a dressing I really like. It reminds me of a sweet French dressing. There is enough dressing that I spooned some out and used it on a lettuce salad.
So here is my version of copper pennies. Fun name, tasty salad.
Marinated Carrot Salad- Copper Pennies
1½- 2 lbs. of carrots, peeled and sliced
1 sweet pepper, seeded and chopped
1 small sweet onion, chopped
1-2 green onions, chopped, optional
Dressing
1 c. tomato sauce
¾ c. apple cider vinegar
¾ c. sugar
½ c. oil
2 T. prepared mustard- I like Dijon
2 t. salt
1 t. hot pepper sauce, or to taste
pepper to taste
Steam or boil carrots until just tender. While carrots are cooking place veggies in a large bowl. In a medium bowl, combine dressing ingredients and whisk until smooth. When carrots are cooked, drain and place them in the bowl with the veggies. While carrots are still hot, pour over the dressing and stir to cover them well. Allow carrots to cool down a little before covering the bowl and placing in the fridge to chill thoroughly. Serves 10-12. Keeps for a couple of weeks.
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
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.
