Best 2 Pickled Carrot Salad Recipes

**Discover the Vibrant and Refreshing Pickled Carrot Salad: A Culinary Delight for All Seasons**

Indulge in the tantalizing flavors of pickled carrot salad, a delectable dish that offers a harmonious blend of sweet, sour, and tangy notes. This vibrant and refreshing salad is a versatile culinary creation that can be enjoyed as a standalone dish or as a delightful accompaniment to grilled meats, roasted vegetables, or your favorite sandwich. Its vibrant color and crisp texture make it a visually appealing addition to any table, while its tangy marinade tantalizes the taste buds with each bite. This article presents a collection of delectable pickled carrot salad recipes, each offering unique variations on this classic dish. From traditional family recipes to innovative culinary creations, these recipes cater to a wide range of tastes and dietary preferences. Explore the diverse flavors and textures of pickled carrot salad, and discover the perfect recipe to satisfy your cravings for a refreshing and flavorful side dish.

Here are our top 2 tried and tested recipes!

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad image

Provided by Brad Sorenson

Categories main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

2 cups peanut shells, from roasted peanuts
2 pork loins, trimmed, about 1/2 pounds each
Kosher salt and freshly ground black pepper
Steak seasoning (recommended: Montreal) or other quality steak seasoning
Carrot pickled onion salad, recipe follows
2 cups ketchup
3/4 cup apple cider vinegar
1/4 cup tomato paste
3/4 cup peanut butter
2 tablespoons Dijon mustard
4 tablespoons ancho chili powder
4 tablespoons prepared barbecue sauce
3 ounces bourbon
1 small red onion, sliced thin
2 cups apple cider vinegar
3 tablespoons sugar
3 tablespoons kosher salt, plus more for seasoning
3 carrots, peeled and julienned
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped roasted peanuts
1 orange, zested and juiced
2 tablespoons peanut oil
Freshly ground black pepper

Steps:

Preheat the grill. Soak the peanut shells in water for 45 minutes.
Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
Preheat the oven to 400 degrees F.
Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

PICKLED CARROT SALAD

Pickled Carrot Salad image

"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound carrots, julienned
1/2 cup vegetable oil
1/2 cup white vinegar
1/3 cup water
1 tablespoon sugar
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard

Steps:

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 309 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 630mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein.

Tips:

To make the best pickled carrot salad, choose fresh, crisp carrots. Look for carrots that are brightly colored and free of blemishes.
Use a sharp knife to thinly slice the carrots. This will help them absorb the pickling liquid more easily.
If you don't have rice vinegar, you can use white vinegar instead. However, rice vinegar has a slightly sweeter flavor that pairs well with the carrots.
You can add other vegetables to your pickled carrot salad, such as shredded cabbage, cucumber, or onion.
Be sure to taste the pickling liquid before adding it to the carrots. It should be slightly sweet and tangy.
Let the pickled carrot salad sit for at least 2 hours before serving. This will give the carrots time to absorb the flavors of the pickling liquid.
Store the pickled carrot salad in a covered container in the refrigerator for up to 2 weeks.

Conclusion:

Pickled carrot salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you are looking for a healthy and flavorful side dish, give pickled carrot salad a try.