Best 7 Julienne Carrot Salad Recipes

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Julienne Carrot Salad: A Refreshing and Colorful Side Dish

Julienne carrot salad is a classic dish that is both delicious and visually appealing. It is made with julienned carrots, which are carrots that have been cut into thin, matchstick-like strips. The carrots are then tossed with a dressing, which can be made with a variety of ingredients, such as vinegar, oil, honey, and spices. Julienne carrot salad is a refreshing and flavorful side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to get your daily dose of vegetables.

This article provides two recipes for julienne carrot salad: a classic recipe and a spicy recipe. The classic recipe is made with a simple dressing of vinegar, oil, honey, and spices. The spicy recipe adds a kick of heat with the addition of chili powder and cayenne pepper. Both recipes are easy to make and can be tailored to your own taste preferences. So grab a bag of carrots and get ready to enjoy this delicious and healthy salad!

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH CARROT SALAD



French Carrot Salad image

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.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 10

1 pound carrots, peeled
2 tablespoons finely snipped chives or chopped green onion
2 tablespoons finely chopped fresh parsley
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt

Steps:

  • 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'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.

Nutrition Facts : ServingSize 1/4th of salad (includes chickpeas), Calories 210 calories, Sugar 11.1 g, Sodium 390 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 7.3 g, Protein 5.7 g, Cholesterol 0 mg

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE



French Grated Carrot Salad with Lemon Dijon Vinaigrette image

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

Provided by Jennifer Segal

Categories     Salads

Time 15m

Yield 4

Number Of Ingredients 10

1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1½ tablespoons vegetable oil
1½ tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Steps:

  • Shred the carrots in a food processor. Set aside.
  • In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
  • Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

Nutrition Facts : ServingSize about 3/4 cup, Calories 150, Fat 11 g, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 253 mg

JULIENNED-CARROT AND KALE SALAD



Julienned-Carrot and Kale Salad image

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1 pound carrots, peeled and thinly julienned
2 cups thinly sliced lacinato kale (2 ounces)
2 tablespoons fresh lemon juice
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons hempseeds

Steps:

  • Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

JULIENNE SALAD



Julienne Salad image

This salad is super tasty and nutritional too. It has so many "superfood" ingredients to get your body on track!

Provided by Francine Lizotte

Categories     Other Salads

Time 30m

Number Of Ingredients 17

2 large hard boiled eggs, peeled
4 c lettuce of your choice, washed and drained
1 large carrot, peeled, ends cut off and sliced (julienne)
1 large celery rib, washed, ends cut off and sliced (julienne)
1 large cucumber, peeled, ends cut off and sliced
1 large bell pepper of your choice, washed, seeded, ribs removed and sliced (julienne)
2 large green onions, chopped
1 large ripe avocado, pit removed, peeled and sliced
4 large radishes, washed and thinly sliced
2 large slices of turkey
8 slice jarlsberg cheese
10 large cherry tomatoes, washed and halved
1 Tbsp chia seeds
1 Tbsp nutritional yeast
1/2 Tbsp dried cranberries
1/2 Tbsp sunflower seeds
1/2 Tbsp pumpkin seeds

Steps:

  • 1. Mix romaine leaves with fresh herbs, and divide on 2 plates. Split all ingredients into two servings, placing them around the plate. Put sliced eggs in the middle of the plate on top of the lettuce.
  • 2. Sprinkle lightly with pepper, Chia & sesame seeds, and nutritional yeast. Serve with your favorite dressing. Serves 4 as a side salad and 2 as main dish
  • 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=u6MSrzMfHRE

GLAZED JULIENNED CARROTS



Glazed Julienned Carrots image

There's just enough butter and sugar in this glazed julienned carrots recipe to bring out its natural sweetness. With just five ingredients, this recipe is ready to serve in minutes. -Mary Lou Boyce, Wilmington, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds carrots, julienned
1/3 cup butter, cubed
1/4 cup sugar
1/4 cup water
1/2 teaspoon salt
Fresh thyme sprigs, optional

Steps:

  • In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

Nutrition Facts : Calories 140 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 264mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

RUSSIAN CARROT SALAD (KOREAN-STYLE)



Russian Carrot Salad (Korean-Style) image

Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.

Provided by The Parkers

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 4h40m

Yield 8

Number Of Ingredients 9

1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Steps:

  • Place carrots in a large bowl. Sprinkle garlic over carrots.
  • Mix vinegar, sugar, and salt together in a small bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
  • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8.9 g, Fat 9.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 766.7 mg, Sugar 4.9 g

CARROT SALAD WITH CUMIN AND CORIANDER



Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

  • Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
  • To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

Tips:

  • Choose the right carrots: Look for fresh, firm carrots with a deep orange color. Avoid carrots that are limp or have blemishes.
  • Use a sharp knife: A sharp knife will make it easier to julienne the carrots into thin, even strips.
  • Cut the carrots against the grain: This will help to prevent the carrots from becoming stringy.
  • Julienne the carrots into thin strips: The thinner the strips, the more delicate the salad will be.
  • Marinate the carrots: Marinating the carrots in a mixture of vinegar, sugar, and salt will help to tenderize them and add flavor.
  • Chill the salad before serving: This will help to keep the salad crisp and refreshing.
  • Serve the salad with a variety of toppings: Some popular toppings include nuts, seeds, dried fruit, and fresh herbs.

Conclusion:

Julienne carrot salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be customized to your liking. With its sweet and tangy flavor, julienne carrot salad is sure to be a hit with everyone who tries it.

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