carrot salad

A simple an inexpensive side dish, this Roasted Carrot and Feta Salad combines sweet roasted carrots with salty feta and fresh parsley for a simple salad.

Roasted Carrot and Feta Salad

lbs. carrots (1.19)

olive oil (0.32)

Salt and Pepper to taste (0.05)

parsley (0.45)

feta cheese (1.10)

Preheat the oven to 400ºF. Peel and  slice the carrots into one-inch pieces. For the thicker ends of the carrots, also cut them lengthwise to reduce their thickness. Attempt to make the carrot pieces similar in length and thickness so they will roast at the same rate.

Line a baking sheet with parchment for easy cleanup. Place the carrots on a baking sheet and drizzle with olive oil. Add a pinch of salt and pepper and then toss to coat. Place the baking sheet in the preheated oven and roast for 40 minutes, stirring once half-way through.

After 40 minutes, the carrots should be tender, the surface will be slightly blistered, and the bottoms browned. Let the carrots cool just slightly, so they’re no longer steaming. While the carrots are cooling, roughly chop the parsley and crumble the feta.

Add the carrots, parsley, and crumbled feta to a bowl. Add another pinch of salt and pepper, then toss to combine. Serve warm.

A great side-dish that takes minutes to prepare, our Moroccan carrot salad has a beautiful presentation and it can be served with a casual supper or formal holiday meals.

The Best Moroccan Carrot Salad

carrots,

tsp sea salt

lemon juice (see note 2)

tbsp extra virgin olive oil

tsp sweet paprika

tsp cumin

tsp sumac (See note 5)

cilantro

Slice the carrots into 3/4" rounds (cut them in half lengthwise as you get to the thicker part.  The goal is to have all the carrots be approximately the same size, so they can cook evenly)

Place carrots in a medium size pot, add water so it covers about 2" above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3)

Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve (see note 4)

Thanks for this easy, yummy recipe. I wanted to make a carrot salad that wasn't too spicy, and this one is just right. The only thing I did differently from the recipe was to cut the carrots a bit thinner and cook them for 25 minutes. Everyone liked it! Thanks so much.

This Moroccan carrot salad is a perfect balance of sweetness from the carrots and tangy dressing.  It taste like the Moroccan carrot salad I used to enjoy at my French Moroccan friend’s house.

I have made this recipe many many times and it is wonderful. So easy, tasty &amp; colorful. Sometimes find myself eating it by spoonfuls out of container as snack &amp; can’t stop.
Love all your recipes. They inspire me to cook and be adventurous. Thanks

Just made a double batch for Rosh HaShana- it's one of my favorite salads! I love that you make it a few days in advance...it just gets better!!

Yummy salad.  I cut this recipe in half and thought shredded too many carrots as my carrots were very large, but it was perfect!  Just the right amount of lemon juice, and spices and I can't stop eating it before dinner!

This super easy to make Asian Salad Recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish.


<hr />
✨ If you love this Asian Salad Recipe as much as I do, make sure to give it a 5-star review in the comments below!

Asian Salad Recipe

carrots, grated

red pepper, finely diced

celery stalks, finely diced

red onion, finely diced

sesame seeds

sesame oil

lemon juice

honey (omit

soy sauce (gluten-free

ginger

salt

Combine all the dressing ingredients in a small bowl and whisk together. Set aside.

Toss all the remaining ingredients together in a medium-sized bowl. Pour over the dressing and toss to coat.

Such gorgeous colors! And it sounds delicious too :)

I have become addicted to this salad! Its so good and dare I say....healthy? Perfect!

Just saw this recipe today, I have had Asian inspired recipes in  the past but they were made with noodles. I was going to the green grocer today and picked up a few of the ingredients that I was missing. All I can say is this is delicious :-) easy :-)

Thank you so much for this great salad! I'm not a huge fan of sesame oil but I loved the flavors in this recipe. I'm serving it tonight with grilled salmon and broccoli. I will definitely be putting this recipe into my regular rotation. Thanks again!

This was absolutely delicious, was a bit lazy and used pre-roasted(and salted) cashews as I didn't have raw peanuts to hand but they were a nice substitute. Thanks for the recipe :)

This salad is absolutely amazing.  I ate it nonstop for 2 days (made a double batch) and today I am going to make more.  It gets even better when it sits in the fridge.  Thank you so much for this healthy and lovely dish.

I just made this with your Bang bang shrimp.....oh my goodness, sooooo good. thank-you!!

I'm making this for the second time this week! It's amazing, I added red cabbage just so there would be more of it to have throughout the week.  Thanks for the great recipe!

This was absolutely delicious and so easy to make. Added a few salad leaves to  bulk it out a little and served it with baked salmon and new potatoes, everyone loved it! Will definately be making again, thanks for the recipie!

just had the salad and really liked it. Thank you.

Made this with grilled chicken and rice noodles for dinner - it was soooo good, and so easy. Bursting with flavour. Thanks for a great recipe!

Wow what a great recipe! I made it for BBQ &amp; everyone love it. I added chilies &amp; cucumber and still taste amazing.

Delicious!  I had it with a low carb Tom Ghan soup.  Perfect compliment dish. I added cucumber sliced and sliced almonds.  p.s. I'm also a nurse turned Product Manager and amateur cook!  Thanks for the dish... And keep up the good work!

Wonderful! Loved it so much i put it in my recipe box (on a handmade card), who does that anymore.... that's how much i loved it!

Absolutely superb! Cannot fault it. Thank you 🙂

Fabulous!  I've now made it quite a few times and each time friends &amp; family are really complimentary.  It's easy to make and the dressing really elevates it from 'good' to 'sublime'!!

Delicious and fresh! The dressing is amazing.

Easy, tasty and so pretty! I added store bought chopped slaw mix to it. Delicious!

I served this salad at a dinner party and received RAVES . . . thank goodness I increased the recipe because every single guest had seconds!  Unbelievably delicious and I now make it just for us and plan to do so for dinner tonight.  Thank you!!

This salad was great. Super easy to make, flavorful, colorful, and fun.

Simply amazing! Everyone at home loved it. Thanks for sharing it

Red Cabbage Slaw

apple cider vinegar

sugar

olive oil

celery seed

Salt and black pepper

red cabbage,

red onion, chopped

golden raisins

In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

I think this is absolutely delicious as is. My family prefers a slaw that isn't quite as sweet though, so I experimented with sweet vinegar (rice wine, as well as pear white balsamic) and walnut oil. I think the joy of a good recipe is that it becomes your foundation. How you decorate the house is up to you! So play with your food! (This tastes better the next day btw.)

Good recipe, but too much sugar, raisins and vinegar. I reduced the sugar to 1 spoon but still it was too sugary to my taste. Nuts (walnuts) and apple might be good addition.

Awesome and I don’t usually care for slaw!

An excellent recipe!  I used less than 1/4 c of olive oil, instead of raisins or currants which I did not have, I used dried wild blueberries, one crisp diced apple (pink lady) and added honey roasted slivered almonds.  The rest of the recipe was followed.  I agree with one reviewer, leave the slaw in the refrigerator for two hours or more.  The longer it stays refrigerated, the better for the flavors to mix.  This is a wonder late spring or summer salad.  

I agree with the 2 star comment about too much oil! Next time I will try that persons recommended adjustments.

This was good. Tangy, fresh. A little like bread and butter pickle with the celery seed. This could be a good light standard.

Too  much oil per vinegar/sugar ratio.  Added a lot  more vinegar, sugar, and lemon, also red pepper.

I liked this recipe a lot. BF doesn't eat raisins do i substituted sweet corn. Added since cilantro to garnish. Had it with fish tacos, very yummy will make it again for sure.

I'll have to join the "5" Star club on this one.  I went a little more lightly on the quantities of golden raisins and the red onion.  Also downsized the dressing quantity, as I thought it might be too much vinegar for my taste.  I threw in some chopped pecans.  It does need to sit for awhile to develop the flavor.  Proof came a few hours later when we enjoyed it alongside teriyaki chicken - so good, not your typical slaw, perfect for something different for summer.  I asked my son if it was too unusual for him, and he said, "No - it's amazing, really good."  Next day, took leftovers to friends' house for dinner.  Both loved it, and one commented, "I love how the sweetness comes from the raisins and not sugar."  It was even better the next day!

this is easy and the whole family loves it.

https://www.foodnetwork.com/videos/quick-red-cabbage-slaw-0117064

Colorful Quick Red Cabbage Slaw has no mayo, so it's great for picnics.

Quick Red Cabbage Slaw

This is a classic combo of colorful and sweet and delicious, with a little help from the store, you can make this salad in minutes.

3-Ingredient Carrot Salad

carrots

raisins (golden raisins look gorgeous here)

red cabbage

Kosher salt

black pepper

3-INGREDIENT MIDDLE EASTERN SALAD DRESSING

Ahi Tuna with Napa Cabbage Salad

lime juice

fish sauce

salt and cracked black pepper

Napa cabbage

basil leaves, torn into quarters

mint leaves, torn

cilantro leaves, roughly chopped

black and white sesame seeds

ahi tuna steaks

In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.

Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.

Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

I used the ahi tuna steak part of the recipe. It was the first time I made ahi steaks. 

I found this recipe to be easy and delicious! I used three different types of mushrooms: crimini, shitake and oyster. Added a little more marsala wine and chicken stock. Came out fabulous. My family loved it.

This is a quick and easy meal to prepare and I will definitely make it again. It wasn't that exciting on the flavor scale I would recommend adding some crunch to it. I topped it w/ some crispy Asian noodles at the end. 

I put the veggies for one minute into the Wok, that helped opening up the marinade. Delicious! The tuna I cut in slices to avoid drying out as I don't like raw food. 

I liked the tuna encrusted w/ sesame oil - somebody commented that the sesame seeds on the fish didn't add much flavor.  I only used white seeds and added some sesame oil mixed w/ canola oil in the frying pan  - and seasoned the fish w/ salt after.  The flavor was great and the seeds added a nice texture contrast to the fish.  The salad was also tasty - I added a bit of hot oil which gave it a bit of hum.  Lastly, I ran out of fish oil so mashed a few anchovies with soy sauce- which worked okay as a quick substitute...  This is a great, tasty and healthy week night meal!  

I thought the salad was just spot on and simply preparing the tuna lets a nice piece of tuna speak for its self

The salad was really good... it just needed a pop.  Green onions or (my preference) sliced fresh jalapenos would have been perfect.  The tuna was good but the sesame seed crust was unexciting - basically I felt like I could have eaten the tuna plain and had the same basic taste.  For $20 a pound, I'd like to see something more exciting out of Ahi.

This was so easy and fast.  A quick summer meal and very very good!  Will make over and over again.

I was looking for something "skinny" to eat along with some leftover roasted pork.  I saw this show, and thought the salad sounded easy and good.  After I combined and tasted the dressing ingredients for correctness, and thought about the fresh herbs in the recipe, I realized that it reminded me of my favorite Vietnamese chicken salad that I get when I go out.  So, with that, I added the leftover pork to the salad, as well as some chopped peanuts.  I had to add some red pepper flakes, too, as I like spicy food.  I did not have Napa cabbage, but the plain ol' green variety tasted great.  I was quite pleased to have "come up" with such an enjoyable lunch.

This Easy Carrot Salad or Carottes Râpées is a delicious side dish that can be made in no time and keeps well for several days in the refrigerator. It works great for a meal prep menu!

Easy Carrot Salad

carrots ((10 oz, 280 g))

Italian parsley

Tbsp extra-virgin olive oil

Tbsp lemon juice rice

¼ tsp sugar ((optional; add if you use rice vinegar))

Dijon mustard ((mix with seasonings))

roasted walnuts ((sprinkle))

raisins ((sprinkle))

Gather all the ingredients.

Using a peeler, peel the carrot into thin sheets, and then cut them in halves.

Cut the thin sheets of carrots into julienne strips and put them in a medium bowl.

Chop the Italian parsley and add to the bowl.

Add all the seasonings (½ tsp salt, freshly ground black pepper, 2 Tbsp olive oil, and 1 Tbsp lemon juice).

Let them marinate for at least 1 hour before serving. The carrot salad will keep for 5-6 days in the refrigerator.

Recipe video above. This carrot salad will surprise you - it&#x27;s so simple, yet so incredibly delicious!  I&#x27;d go as far as to say it&#x27;s can&#x27;t-stop-eating-it good (and that&#x27;s a big call to make about a salad!) It&#x27;s a riff on French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil).

Incredible, Simple Carrot Salad

carrots (, medium, peeled)

green onion stems (, finely sliced on the diagonal)

parsley (, finely chopped (optional))

tsp dijon mustard

tbsp honey

lemon juice (, fresh)

tsp salt

tsp black pepper

Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5&quot; long.

Place in a bowl with green onion and parsley.

Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

This French carrot salad recipe is simple and fresh! You'll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.

French Carrot Salad

chives onion

parsley

(15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

honey

Dijon mustard

cumin

fine sea salt

To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You&#8217;ll end up with about 3 cups grated carrots.

Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.

To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.

Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

Erica, I would just put slightly less chives -- I don't find this recipe tasting very chivy.
Kate, I love your recipes!  I tend not to go out and buy anything for recipes - I just use what I have on hand and I happen to have all of the ingredients for this recipe.  I put slightly less honey because I like the sweet fresh taste of the carrots and don't feel the need to sweeten much.  I love your cookie and kate recipes!

I forget to put in the scallions and chives all the time and it's still delicious. You can just leave them out.

Hi Kate - it turned out OK! Turns out I used all my honey making your honey whole wheat banana bread this weekend (oops) so I subbed a touch of maple syrup which was a little weird. I'll do it again and add in the chick peas and see how it goes. In the past versions of this that I've made they've always had a vinegar (apple cider or white wine I think) and I think I missed that. I'll give it another go though, I LOVE a carrot salad :) Another favorite version of mine is with granny smith apples and carrots - I can eat that by the bucket in the summer, yum.

Hello Kate! Arf Cookie!  Your carrot salad recipe popped up immediately after I received a message advising me that two friends were in town and would be dropping by around supper time (how subtle, eh?). I had already decided on an easy main course and thought this salad would add some pizzazz to the meal...and besides I had all the ingredients on hand, including fresh chives that I had filched from a friend’s herb garden. I used some delish Moringa honey that I ordered from good old Amazon. I just finished making it and it tastes great, even before all the flavours have fully blended. And YES...julienne peelers make for a little extra elbow grease, but the results were so worth it! Thanks for the inspiration! I know the salad will be will be a big hit! So nutritious too!

Delicious and fresh tasting carrot salad!  Made it tonight with dinner and also served with leftover Southwestern Roasted Veggie Salad with Chipotle-Balsamic Dressing.  Love them both.  Didn't have the adobo sauce for the Southwester salad but used ancho chile powder I had in my cupboard.  Was still delicious.  Thanks again Kate.

Hi Kate! As a French woman and avid reader of your blog, I can indeed confirm that grated carrot salads are a staple in every French household. Kids love them, grows-up do too. They're great as an appetizer or a side, with a cheese platter and so on!

I love raw carrot salads, especially with the proper dressing! You should try to fry it for a second in a pan.

Oh my gosh, my husband just had dinner last night at a French bistro (here in the U.S., not France) near our house and they put a saucer with shredded carrots on our table with the bread.  I didn't know what it was, but it was delicious.  It must've been something similar to your recipe.  I am so going to make this soon.

This was so yummy that my 18 month old ate it and LOVED it!

Oh my gosh!!!! Thank you so much for posting this recipe. I spent a summer in Paris in 2006 and fell in love with this salad, which was cheap and vegetarian so it checked all my boxes. I've been meaning to recreate it for awhile, and I finally did with your recipe. It was delicious and took me back. Amazing &lt;3

Wow, if is not a secret, what kind of camera are you using for taking such beautiful pictures?

I have yet to try a carrot salad. You make it sound so good and the pictures make it look like something I'd want to try then and there! It looks really simple yet packed with a lot of good nutrients. Anyone who are fans of carrot sticks would definitely love this one. Thank you so much for sharing!

Made this on Sunday and have included it in my lunch for work every day this week, it stays fresh for so long and is incredibly tasty!!

Love this! I am a huge carrot lover and am always looking for ways to have them at meal times and not just snack times.  I omitted the green onions but the salad still had enough punch for me. This will become a regular for me! Thanks!

Just made this for one and it was lovely! I put a big sprinkle of cumin seeds on the top which was delicious . Thanks

Made this on Sunday for my meal prep. I like to snack on it alone but now in a wrap. I can’t tell you how many times I have the bagged shredded carrots and it goes to mush in frige.

Thank you for this!  I had bought carrots at farmstand, and wasn't sure what to do with them, since I'm not a big carrot fan (I had wanted farmstand produce, and there wasn't much choice, so early in the season).  Loved this recipe enough that I went back for more carrots, and am eating my second batch.  This will be a staple for me.

Yum! I love it!! My new go to for pot lucks. Thanks

This simple carrot salad with raisins gets an upgrade with a slightly spicy, slightly sweet, and very addictive sauce. It brings out the sweet freshness of the carrots and makes the whole dish sing. We are tempted to pour it over all of our salads from here on out.

Moroccan Carrot Salad

c. peanuts

c. cilantro

green onions, thinly sliced

c. extra-virgin olive oil

harissa

lime

garlic,

Which is your favorite veggie to snack on?

Five-alarm spicy!!!  If you're new to using harissa, start with just a pinch and taste before you decide to add more.  I made the recipe as written, and apparently my store-bought harissa was highly potent.  Our mouths were on fire.  The next time I adjusted the recipe to about 1/8 tsp of harissa and 1 1/2 Tbsp honey, and everyone thought it was delicious -- just the right combination of sweet, smoky, and spicy.  I'll be putting this in our regular rotation with the adjusted measurements.

https://streaming.hearstdigitalstudios.com/manual_upload/59b005c8bbddbd3b64b34d3d/mp4/delish_CarrotFries_Front_1504708056_4000_hd_v3.mp4

Carrot Fries Are The New Sweet Potato Fries

Spicy Korean carrots made with a mix of garlic, coriander, hot oil, and other great spices.

Top 40 carrot salad recipes from across the web

The most viewed carrot salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Carrot and Feta Salad

The Best Moroccan Carrot Salad

Asian Salad Recipe

Red Cabbage Slaw

3-Ingredient Carrot Salad

Ahi Tuna with Napa Cabbage Salad

Easy Carrot Salad

Incredible, Simple Carrot Salad

French Carrot Salad

Moroccan Carrot Salad

Spicy Korean Carrots

Roasted &amp; Raw Carrot Salad with...

Beetroot, carrot & orange salad

Simple Carrot Salad

Carrot Salad

Your Basic Tossed Salad

Carrot and Apple Salad

Black Bean Salad

Dang Cold Asian Noodle Salad

Arugula and Roasted Carrot Salad

Bite-Size Antipast-Salad

Quiche lorraine with carrot & parsl...

Salad on a Stick

Creamy Carrot Salad

Double-dhal with carrot and raita s...

Five-Spice Trout with Carrot Salad

Carrot Raisin Salad

The Best Air Fryer Sweet Potato Fri...

French Carrot Salad

Chinese Chicken Salad

Carrot Raisin Salad

Sweet &amp; Crunchy Carrot Salad

Moroccan raw carrot salad

Wheatberry Salad

French Grated Carrot Salad

Moroccan Carrot Chickpea Salad {veg...

Grandma's Carrot Salad Recipe

Carrot & grain salad

White Bean Carrot Couscous Salad

Crispy basil salad with pork & pick...

The most viewed carrot salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Roasted & Raw Carrot Salad with...

Sweet & Crunchy Carrot Salad