Carrot And Kaffir Lime Salad Recipes

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CLASSIC CARROT SALAD

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories     salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6



Classic Carrot Salad image

Steps:

  • In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
  • Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
  • Refrigerate for at least 1 hour, then serve chilled.

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

CARROT SALAD WITH LIME AND CILANTRO

Categories     Salad     Vegetable     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Lime     Healthy     Raw     Cilantro     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6



Carrot Salad with Lime and Cilantro image

Steps:

  • Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

4 medium carrots
1 tablespoon fresh lime juice
1/8 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon vegetable oil
Garnish: fresh cilantro sprigs

TEQUILA AND KAFFIR LIME SIERRA FISH WITH WARM SALAD OF NOPAL (PRICKLY PEAR) WITH CILANTRO-AGAVE VINAIGRETTE

Provided by Ming Tsai

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25



Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette image

Steps:

  • In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.
  • Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps.
  • In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor.
  • In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper.

1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper)
1 ounce 100 percent agave tequila
4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon
1 jalapeno, de-stemmed, minced with the seeds
1 onion, sliced
4 limes, juiced
1 tablespoon soy sauce
Salt and black pepper
Nopal Salad, recipe follows
Cilantro Agave Vinaigrette, recipe follows
1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish
Grapeseed oil, to cook
1 tablespoon minced ginger
2 shallots, minced
2 cups 1/4-inch strips nopal
1/2 cup cilantro-agave vinaigrette, recipe follows
1/2 pound mixed field greens
Salt and freshly ground black pepper
2 cups washed, dried, and picked cilantro
2 cloves garlic
2 tablespoons agave syrup
1 tablespoon Dijon mustard
2 limes, juiced
2/3 cup grapeseed oil
Salt and black pepper

CARROT AND KAFFIR LIME SALAD

Make and share this Carrot and Kaffir Lime Salad recipe from Food.com.

Provided by Jewelies

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Carrot and Kaffir Lime Salad image

Steps:

  • Combine all the ingredients in a bowl and toss with the sauce.

Nutrition Facts : Calories 64.4, Fat 0.5, SaturatedFat 0.1, Sodium 826.9, Carbohydrate 14.7, Fiber 3.8, Sugar 5.4, Protein 1.9

4 cups grated carrots, finely grated
3 golden shallots, finely sliced
6 double kaffir lime leaves, finely sliced
1 cup mint leaf
1 cup coriander leaves
1/2 cup hot sauce (my recipe posted for hot and sour sauce)

CARROT LIMEADE

We wouldn't be surprised if Peter Cottontail tried to make off with one of these vibrant coolers filled with a blend of carrot and lime juices. And when you serve them in tall, skinny glasses with fresh carrot greens, they look as if they were just pulled from the garden. To really get your brunch crowd hopping, stir in a splash of vodka.

Provided by Riley Wofford

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 5



Carrot Limeade image

Steps:

  • In a pitcher, combine carrot juice, fresh lime juice, and super-fine sugar. Stir until sugar dissolves. Cover and refrigerate until cold, about 1 hour. When ready to serve, pour over tall glasses filled with ice and top each with 1 to 2 ounces seltzer. Garnish with 1 or 2 carrot tops, if desired.

16 ounces pure carrot juice
4 ounces fresh lime juice (1/2 cup)
3 tablespoons super-fine sugar
16 ounces seltzer
Carrot greens, for garnish (optional)

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