Best 5 Carrot And Parsley Salad Recipes

**Carrot and Parsley Salad: A Refreshing and Nutritious Side Dish**

If you're looking for a healthy and flavorful side dish to complement your next meal, look no further than carrot and parsley salad. This classic salad is made with simple, everyday ingredients that are packed with nutrients. The combination of sweet carrots, fresh parsley, and a tangy dressing creates a refreshing and satisfying dish that's perfect for any occasion. With its vibrant colors and crisp texture, carrot and parsley salad is sure to be a hit with everyone at the table. This article offers three variations of this classic recipe, so you can find the perfect one to suit your taste preferences. Whether you prefer a light and lemony dressing or a creamy and flavorful mayonnaise-based dressing, we've got you covered. We'll also share some tips for selecting the best carrots and parsley, as well as how to store the salad for later. So, let's get started and create a delicious and nutritious carrot and parsley salad that will be the star of your next meal!

Here are our top 5 tried and tested recipes!

CARROT AND PARSLEY SALAD

Carrot and Parsley Salad image

Provided by Trish Hall

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 large carrots
1/3 cup chopped parsley
1/2 small clove garlic
2 teaspoons red wine vinegar
2 tablespoons vegetable oil
Salt to taste

Steps:

Peel and wash the carrots. Using a grater, grate them into threads.
Pick the leaves off the parsley. Wash, dry and chop the leaves.
Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
Stir in the carrots and parsley. Season with salt, and mix well.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 3 grams, TransFat 0 grams

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

Carrot Ribbon Salad With Ginger, Parsley, and Dates image

This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.

Provided by Antoni Porowski

Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound medium carrots (about 6), preferably rainbow
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated peeled fresh ginger
¾ teaspoon honey
Kosher salt
⅓ cup finely chopped fresh flat-leaf parsley
½ cup roasted salted almonds, coarsely chopped
6 large Medjool dates, pitted and thinly sliced lengthwise

Steps:

Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
Top the salad with the remaining almonds and dates and serve.

CARROT SALAD WITH PARSLEY AND SPRING ONIONS

Carrot Salad with Parsley and Spring Onions image

It is best to make this salad an hour ahead so the flavors come together.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h30m

Number Of Ingredients 7

Ingredients

1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
1 cup fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/2 lemon

Steps:

Combine carrots, onions, and parsley in a large bowl; toss well.
Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
Before serving, squeeze lemon over the top.

MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON RECIPE

Moroccan Carrot Salad With Parsley and Roasted Lemon Recipe image

I thought this sounded good really good; a different kind of salad. Recipe comes from Morrocanfoods.blogspot.com

Provided by Ck2plz

Categories Moroccan

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 large lemon, washed, sliced into thin rounds, and then quartered
1/4 cup extra-virgin olive oil, plus extra for lemons
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pinches cayenne pepper
1/2 teaspoon orange zest, plus 1/4 cup orange juice
kosher salt & freshly ground black pepper
8 medium carrots, peeled and grated (about 4 cups)
1/4 cup parsley, fresh chopped
2 tablespoons pine nuts, toasted

Steps:

Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
Store in the refrigerator until serving time.

MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON

Moroccan Carrot Salad with Parsley and Roasted Lemon image

Provided by Aarti Sequeira

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 large lemon, washed, sliced into thin rounds, and then quartered
1/4 cup extra-virgin olive oil, plus extra for lemons
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pinches cayenne pepper
1/2 teaspoon orange zest, plus 1/4 cup orange juice
Kosher salt and freshly ground black pepper
8 medium carrots, peeled and grated (about 4 cups)
1/4 cup chopped fresh parsley
2 tablespoons toasted pine nuts

Steps:

Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
Store in the refrigerator until serving time.

Tips:

For the best flavor, use fresh, organic carrots and parsley. Look for carrots that are deep orange in color and have no blemishes. Parsley should be bright green and have no signs of wilting.
To make the salad ahead of time, grate the carrots and chop the parsley, then store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, simply combine the ingredients and toss with the dressing.
If you don't have a vegetable grater, you can use a food processor to grate the carrots. Be sure to use the fine grating disc.
To make a vegan version of the salad, omit the honey from the dressing and use a plant-based oil, such as olive oil or avocado oil.
This salad is also a great way to use up leftover roasted carrots. Simply grate the roasted carrots and add them to the salad.

Conclusion:

Carrot and parsley salad is a delicious, healthy, and refreshing side dish that is perfect for any occasion. It is packed with nutrients, including vitamins A, C, and K, and is a good source of fiber. The salad is also low in calories and fat, making it a great choice for those who are watching their weight. With its sweet, earthy flavor and crunchy texture, carrot and parsley salad is sure to please everyone at your table.