Recipe for Shredded Carrots: Caribbean Carrot Salad
I made this salad with leftover shredded carrots I had from making the Carrot Wedding Cake. I over bought on carrots because I wanted to make sure to have enough for the cake…so I had leftovers of course. Which IS ALWAYS a fun challenge for me. That is the beauty of cooking with leftovers – endless inspiration and ideas because you never have the same combination of ingredients – exactly. Which makes me think outside the box and just have fun experimenting!!!
I don’t normally buy pre-shredded carrots, so this was a new ingredient for sure . In reality, I can’t take credit for this recipe though, as I found it on the shredded carrot package. I did tweak it a bit, but the inspiration came straight from the label. Sometimes those on the package recipes are actually great! I served this with grilled organic chicken cutlets that had a Jamaican Jerk spice blend rub. For those of us counting calories/fat/protein ratios and the like, I do have nutritional information at the bottom of the recipe!
INGREDIENTS:
7 cups carrots, shredded
1 cup onion, thinly sliced
1/3 cup green onion, sliced
1/3 cup water
1 TBS brown sugar
5 TBS apple cider vinegar
3 TBS grape seed oil
1/3 cup fresh cilantro
½ tsp salt
pinch of hot pepper
METHOD:
Mix carrots and onions together in a large mixing bowl. In a smaller bowl whisk together all other ingredients. Pour over carrots, mix well to coat. Refrigerate at least 2 hours before serving. Serves 6.
Each Serving: 160 calories, 24 carbs, 7 fat, 1.5 protein
Rosa - June 15, 2009 at 12:51 pm
Delicious! Cilantro makes this salad irresistible!
Cheers,
Rosa
Teresa - June 15, 2009 at 1:31 pm
Ooh, I bet that pinch of hot pepper made it awfully good. I recently made a carrot salad mixed in with some shredded cabbage and pineapple. I called it a carrot salad since it had way more carrots (which I love) than cabbage. Otherwise it would have been coleslaw. Love the recipe, Jenn. Thanks
Bob - June 15, 2009 at 1:33 pm
That sounds nice and light, I love it! One of my favorite recipes came from a bag of chocolate chips. Well, it was adjusted slightly (more butter, heh) but it’s wasn’t changed that much.
Happy Cook - June 15, 2009 at 1:42 pm
I have been wanting to have a recipe for carrot salade like this as it is almost summer here and i love salades like this during that hot weather.
I will sure do this salade next time when i do a meat fondu party and surprise the guest with the flavours in the salade.
Ivy - June 15, 2009 at 2:00 pm
They sell pre-shredded carrots in the U.S.? I have a shredding machine and never use it. The salad sounds so refreshing.
The Duo Dishes - June 15, 2009 at 2:23 pm
The cilantro, brown sugar and cider vinegar dressing sound great together. Carrots can really be fancied up.
Jenn - June 15, 2009 at 2:44 pm
This is the first salad I’ve seen that uses carrot as the star ingredient. i love carrots raw or cooked, so I’m definitely saving this. =)
Judy - June 15, 2009 at 3:13 pm
Looks like a nice bright side dish and I love ANYTHING with cilantro in it so this I have to try!!!
Bellini Valli - June 15, 2009 at 4:30 pm
This would be a colourful and tasty addition to tonights dinner Jenn.
kat - June 15, 2009 at 4:36 pm
That is a wonderful sounding salad. I need to bookmark this because we get bags & bags of carrots from our CSA
patsyk - June 15, 2009 at 4:40 pm
I’ve never seen a carrot dish look so mouth-watering! I’m the only one who would eat this in my house, and I may just make it so I can enjoy it!
Peter G - June 15, 2009 at 6:41 pm
Crunchy, lovely and fresh! this is my kind of salad Jenn.
kat - June 15, 2009 at 7:46 pm
this sounds perfect for summer!
Adam - June 15, 2009 at 8:31 pm
For some reason, I always dig shredded up stuff. I don’t know if it’s the grown up on sauerkraut thing or what, but I like the little strips.
This is a great refreshing salad, and able to morph into all sorts of awesome 🙂
Oh, and please post a parka pic, I haven’t seen one of those in forever 🙂
figtreeapps - June 15, 2009 at 9:25 pm
I make a cold pasta salad with shredded carrots and orzo with a ginger dressing, this will be a nice change..I look forward to trying it. Thanks Figtreeapps
girlichef - June 15, 2009 at 9:28 pm
I’ve tried (& liked) plenty off the package recipes 😀 This looks like a perfect summer side salad!
Natasha - 5 Star Foodie - June 15, 2009 at 10:23 pm
Great idea to make a salad with shredded carrots! The flavors sound excellent and it looks super healthy and delicious!
Natashya - June 15, 2009 at 10:49 pm
Perfect summer side, easy, crunchy, healthy and colourful.
Haley J. - June 15, 2009 at 11:31 pm
Love it! Sweet, tangy, a little spicy – sounds like perfection!
Eralda - June 16, 2009 at 12:18 am
This sounds so summery and refreshing. My parents always made shredded carrot salads, so I have a love for them. I also love the hot pepper in this one. Beautiful photos, too.
nina - June 16, 2009 at 2:41 am
You have an ability to make “healthy” look so delicious!!!Well done, Jenn!!
pam - June 16, 2009 at 6:36 am
Jenn, I love shredded carrot salads. They can go so many ways.
Also – I took off the foodie blogroll widget because I was having some trouble with my blog. I want to add it back, can you send me the code?
Olga - June 16, 2009 at 10:49 am
What a bright and pretty salad! My parents make carrot/jicama salad often: YUM
Laurie - June 16, 2009 at 11:29 am
I bet the grape seed oil was your influence Jenn! 🙂 It is such a lovely side dish for the summer.. The pictures are beautiful too!
DebinHawaii - June 16, 2009 at 6:02 pm
Such a colorful and light salad–the perfect side dish!
Lisa - June 17, 2009 at 3:01 pm
A carrot lovers dream! Just beautiful!
sheba - December 31, 2009 at 4:40 pm
Wonderful recipe!!