Carrot Salad Recipe Food International Guide
Carrot Salad Recipe Helps To Increase Variety Of Flavours
By Jennifer Bowers
Carrot salad recipe is rather popular in my household. Every
time I cook a meal, I like to place a side salad, which almost
always includes carrots. A salad helps to make the meal much more
enjoyable, letting you enjoy the variety of flavours and tastes,
making the overall meal much more edible, especially if the meal
contains chicken, roast lamb or turkey.
Carrots contain many useful nutrients and make an ideal addition
to any home cooked meal. There are many ways you can cook carrots.
They can be shredded, boiled in a stew and added as cut pieces
to roasted meat.
You may see shredded carrots in many salad bars, but they are
not as plentiful in many home and restaurant menus.
The Shame Of Neglecting Carrots In Your Salads And Meals
Like spinach, carrots seem to be the neglected step-child of
our menus. They may make an occasional appearance in a stew, or
at a holiday dinner, but although the virtues of this brightly
colored veggie are well known, many of us just don’t serve
carrots all that often. What a shame!
Carrots are so good for you, packed with beta-carotene, the best
form of vitamin A. They’re also good for your complexion and contain
antioxidant (cancer fighting) properties and are a powerful agent
in your anti-aging food arsenal.
Enjoy Carrots In Salads And Stews
There’s simply nothing bad to say about this inexpensive veggie.
Aside from the hot side dish of carrots, or addition to the stew
pot, we’ve got five new ways to enjoy carrots in a variety of
carrot salad recipes, that are quick to fix and satisfying, so
much so that even kids won’t balk!
When preparing carrot salad recipes that call for shredded or
grated carrots, use a spray bottle to spritz them with bottled
lemon juice, to avoid discoloring due to oxidation. The lemon
juice helps retain that bright orange color.
Five Easy Carrot Salad Recipes
1. This old-fashioned carrot salad
recipe seems to have been forgotten in our modern menus. Your
Mom or Grandma might have served this one regularly, for all the
right reasons. Quick, inexpensive, nutritious and tasty.
Prepare a package of Jell-O(TM), with half the water boiled and
the remainder in ice cubes (to gel quickly). When partially gelled,
toss in a cup of shredded carrots and stir. When ready, top with
non-dairy whipped topping. Kids might mistake this for a dessert!
2. Mix a cup of shredded carrots with
a half cup each of raisins and slivered almonds. Stir the mixture
into a cup of plain yogurt. A healthy snack, side dish or dessert,
ready to eat in minutes.
3. A ‘veggie cup’ is another quick
and easy carrot salad recipe. Grated carrots, mixed with mayonnaise
or plain yogurt, as you prefer, makes a light, healthy mid-afternoon
break snack food.
You can bolster the fiber content by adding finely sliced celery
in about a 3:1 carrot-to-celery ratio. Optionally, you can spritz
this carrot salad recipe with a dash of lemon juice to brighten
up the flavor.
4. Enhance the traditional chef’s
salad with our neglected carrot friend. During the summer months,
along with tomato wedges, cucumber, onion and whole pitted black
olives, a sliced hard-boiled egg, a few strips of chicken breast
surrounded with a ring of shredded or julienned carrots makes
a colorful and filling meal, low in calories and nutritious.
In winter, try this carrot salad recipe: on a bed of crispy greens,
add julienned carrots, finely sliced broccoli and cauliflower
florets, green onions, a sliced white mushroom and sliced black
olives for a nice, healthy dinner salad.
5. Our last carrot salad recipe also
doubles as a side dish or dessert. Even kids like this one. Combine
a half cup of orange juice and ¼ teaspoon of powdered ginger with
a teaspoon of cornstarch in a small pot, whisking together over
medium heat, just until the sauce is of a consistency which barely
coats a wooden spoon. Cool the sauce and mix just a tablespoon
or two with 1-1 ½ cups of coarsely grated carrots. Serve in a
small dessert cup.
All of these are delicious ways to get your quota of veggies!
Giving carrots a more prominent place in your menus is a smart
move your family will love.
Buying Organic Carrots From Health Food Stores
You can grow carrots at home in your vegetable garden, or buy
organic carrots from many food stores. I do not have space for
carrots in my garden, so I buy my carrots from the health food
store. I always buy a couple of bagfuls, every time I visit the
store. They are always delicious and do not taste as if they have
been treated with any chemicals, as they are organic carrots.
There was a time when I stopped buying carrots, because they
would smell rather odd, as if they had been treated with some
strange chemicals. But when I saw organic carrots at the health
food store, I put them against my nose and did not smell any chemicals,
so I bought a small number of them for my salads.
Using Carrots In My Salads
I felt like a child with a new toy. I decided to start using
carrots in my cooking and salads immediately. They tasted rather
delicious and seem to have added more natural flavours and introduced
a rather new taste to my salads. I now seem to add organic carrots
to almost all my salads, these days.
If I want to add extra flavour to a meal, I add some carrots,
and that seems to do the trick.
About the Author:
Jennifer Bowers is an author on food articles, her other articles
include Ideas
For Birthday Parties, Decaffeinated
Coffee, Food
Cooking Shows, Cooking
Vacations, Bakeware,
Cast
Iron Cookware, Copper
Cookware, Cuisinart,
Kitchen
Electrics, Kitchen
Storage, Pressure
Cookers, Stainless
Steel Cookware.
Keep a lookout for more of her articles on this website.
Did You Know?
What is the difference between all the chefs I read about?
When discussing the varying types of chefs,
it is more common to be talking about a restaurant. The culinary
world is similar to the military in some aspects. At the top of
the chain of command is the Chef.
He or she is in charge of the entire kitchen. Everyone takes
their orders from him. The varying cooks beneath the Chef are
the Sous Chef, the Pastry Chef. The Sous Chef takes his or her
orders from the Chef and is essential to helping prepare the dish
for the customer. They could be working on appetizers, entrées,
or side dishes. The Pastry Chef is responsible for desserts.
The kitchen must work as a team in order for their meal to be
a success. It is not about one person ranking above another but
more as a joint effort for things to go smoothly and the customers
to be satisfied.
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