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Spicy Carrot Salad

on May 17 | in Recipes | by | with 33 Comments

Spicy carrot salad

This spicy carrot salad is one of my favorite “go to’ quick and easy recipes. If you’re planning on serving it to your family double it because you will eat half yourself. No really.

Spicy Carrot Salad

Ingredients

  • 2 1/2 cups carrots (grated)
  • 3 tbsp olive oil (extra virgin)
  • 1 garlic clove
  • 2 tablespoons cilantro minced
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice or apple cider vinegar (your choice)
  • 1 pinch cayenne pepper

Instructions

  1. Grate carrots with a cheese grater.
  2. Place grated carrots into serving bowl.
  3. Add remaining ingredients and toss until well mixed.

spicy-carrot-salad

 

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33 Responses to Spicy Carrot Salad

  1. Deena Barselah via FB says:

    thanks! So simple and looks so good. Do you think it would work with parsley as well? Happen to be out of cilantro at the moment.

  2. I’m sure you could healthy this recipe up a little – but doesn’t it look promising? Carrot Bread Pudding
    Allrecipes.com

    1 cup grated carrots
    1 cup peeled and shredded potatoes
    2 cup sugar
    1 cup raisins
    1 cup flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice
    1 teaspoon ground cloves
    1/2 cup butter
    1/2 cup heavy whipping cream
    1 1/2 teaspoons vanilla extract

    In a large mixing bowl, combine carrots, potatoes, 1 cup sugar, raisins, flour, baking soda, and spices. Transfer mixture to a ½ gallon canning jar. Secure wax paper over the top and place the filled jar in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer. Steam the cake for 2 hours. Serve warm with butter sauce.
    Butter sauce: In a medium-size pot, combine butter, cream, 1 cup sugar, and vanilla. Heat until the mixture is liquid. Spoon the mixture over the warm carrot pudding to serve.

  3. This looks great! I bet it would be great lacto-fermented too. Kind of a change up on the gingered carrots. I’ll have to try it soon!

  4. Deena Barselah – Yes, I think it would! But if you like it you should definitely try it again with the cilantro sometime!

  5. Oh man, Tiffani Beckman, that sounds amazing. Heavy whipping cream . . .. mmmmmmm!

  6. my kids love carrots – i wonder if they sell grated organic carrots?? #lazymom

  7. Laura Metzger via FB says:

    Yum!

  8. Sarah Trease via FB says:

    Hmmm… I think grating carrots could be a great kids job! Wrap their hand up in a kitchen towel and get big chunky carrots. You would have to the end parts, but they could probably manage 80% . Good family fun!

  9. Andrea Taliadoros-Hichri via FB says:

    So making this 2moro!!! Lol! Ax

  10. Coreen says:

    Oh YUM! We had this with dinner tonight. I will be making it again. Even hard-to-please DH liked it. :) Thank you!

  11. zeffie says:

    This salad is so good! We just made it for a bridal shower, my whole family loves it, Jack loves it, and we are going to modify it for fermentation. So delicious!

  12. jill says:

    just made this for a memorial day bbq – it is delicious! thanks for the recipe!

  13. Melinda says:

    My 8 year old just made this. He substituted dill for cilantro and used the lemon juice. So good!!!! Great recipe thanks!!!

  14. Liz says:

    We’ve made this several time and really enjoy it! Thanks for this recipe!

  15. [...] Carrots – Use it to make our family’s favorite spicy carrot salad. You won’t regret it, promise! (Omit the lemon juice/ apple cider vinegar and salt in the [...]

  16. Micah says:

    Yum! We had this with lunch today and 4 out of my 5 littles ate every bite, a couple had seconds. Of course, the carob mint “Lara bars” I made may have encouraged my pickiest eaters to eat and enjoy the carrot salad. ;) I, for one, loved it and will certainly make it often. Very easy to put together; I used my food processor to shred the carrots since I needed it anyway for the Lara bars.

  17. [...] Spicy Carrot Slaw (you can make it non-spicy too, but even my kids eat the spicy version. Start w/ a lil’ cayenne and up it as needed to taste) [...]

  18. Love to cook says:

    This is a great recipe! Thanks for posting it! I made it a while ago and came back to make it again! When I made this recipe before I first threw my carrots in the food processor, then took them out and made the recipe as stated. Super yum! Super quick! :o)

  19. Yay, so glad you liked it! I’ve done the same thing :)

  20. Jessica says:

    Hi, I’m making this tonight for a party but just ran out of olive oil. Do you think it’ll be good with coconut oil instead?

    • Heather says:

      Hi Jessica! If you store it in the fridge after mixing it up the coconut oil will harden and become crunchy – at room temp it might work though. As for the flavor, I prefer olive oil in this one :)

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